Home Distiller

I was wondering if anyone ever used their favorite brand of whiskey, or bourbon, in small amounts to aid in flavoring their spirits prior to aging? Maybe if getting ready to age a gallon of UJSSM add some Beam or J.D. with oak to help influence the direction the flavor goes with aging.
Maybe a cup to a gallon or a pint to a gallon?
Just a thought I had and found nothing searching the site.

That would be a backward step for me, my spirits taste far better than store bought.

But remember, If it starts better, it should finish better. My goal is not to duplicate but to influence the direction the flavor goes during aging.
I have nothing against what I have done so far, although it is still pretty "green", it is just a thought to maybe help with the aging and oaking process.

See your point to a degree.

But it seems more counter intuitive. IMO.

Sides, been a while since I wasted any cash on store bought. Gotta get supplies don't cha know.

I have heard of using sherry / port / bourbon to pre treat oak to try and simulate the 'used cask' for whiskies... but yeah aside from that I think you'll be blazing a new trail with that one. I wouldn't do it myself, but good on you for thinking outside the box.

I believe it does work to a existent, as some unscrupulous bars were "watering down " expensive drinks with cheaper "shine" this comes under counterfeiting.just don't try to pass it off as the "real McCoy"..

It's not like you can propagate more flavor the same way a little yeast propagates into more yeast...

My local brew shop sells these little bottles of flavoring to add to nutral, and I have seen them talked about here, but for one little bottle of "Bourbon" or "Tenessee" flavoring they want 4-5 bucks. I thought maybe this would be a cheaper way to quicken up some of the aging and flavoring while the bulk of the runs sits on oak for the long term. Just looking for a way to help steer the flavors quicker so I can atleast enjoy some of my hard work

Yer lookin' for shortcuts. Shortcuts are gonna mean that you will be drinkin' inferior spirits.

If yer havin' problems with lettin' yer product age ya need more fermenters...

I think its an interesting idea, but really all you are adding is a "touch of familiarity".
I like to be on the adventurous side. My smoked apple seems quite good (to MY tastes anyway) and I get to try new things.

I guess if I wanted Jack Daniels, I would buy Jack Daniels.

Fastill wrote:My local brew shop sells these little bottles of flavoring to add to nutral, and I have seen them talked about here, but for one little bottle of "Bourbon" or "Tenessee" flavoring they want 4-5 bucks.

That's Ok if you want to make alcoholic cordial, but it won't be the real thing.
BTW Check the ingredients of those bottles, you will find there"s glycol in the mix.

ScottishBoy wrote: ... I guess if I wanted Jack Daniels, I would buy Jack Daniels.

yup!!! Right on Baby.

blanik

Hey Fastill,
I can understand your thought process, but I doubt your hooch needs any steering.
the real stuff has been sittin in oak for years , that's where bourbon comes from.

....the good news is, it improves quite a lot even in 2 months...definitely drinkable.... and keeps improving as time goes on.

It's a little sad that good whiskey takes so long to make, aint it?

Cheers,
NcHooch

theholymackerel wrote:Yer lookin' for shortcuts. Shortcuts are gonna mean that you will be drinkin' inferior spirits.

If yer havin' problems with lettin' yer product age ya need more fermenters...

As any hobby I start, I go overboard right from the start, I am having a hard time keeping up with all the ferments I have going at the moment
Won't be a problem for too long as I am almost done with my stainless 1/2 barrel beer keg and will be returning my uncles old copper potstill
I guess aging won't be a problem as I can't keep up with 2 gallon runs, and will be starting 10 gal runs very soon. I just hoped that for the short term aging I could use store bought instead of esscences because of price, but I will use patience and proper aging for whisky and my rum has been nothing but top shelf right out of the still. Better than anything I have ever bought.
Looking for a shortcut and now I have my answer.
Thanks all for honest replies.

Fastill wrote: I am almost done with my stainless 1/2 barrel beer keg and will be returning my uncles old copper potstill

You could always use th 1/2 barrel for a thumper.

OD

[You could always use th 1/2 barrel for a thumper.

OD[/quote]
15 gallon thumper for a 3 gallon potstill????
The math just doesn't work out..

Sorry I thought your uncles potstill would have been bigger, if its not I would stick with the keg, it will make cuts easier.

OD

olddog wrote:Sorry I thought your uncles potstill would have been bigger, if its not I would stick with the keg, it will make cuts easier.

OD

Nope, It's old, it's small, and its copper, and it's on loan.
All I can hope for is to have it willed to me as I am the only one to use it in the last 40 years.
I hope and pray!!!

olddog wrote:

Fastill wrote:My local brew shop sells these little bottles of flavoring to add to nutral, and I have seen them talked about here, but for one little bottle of "Bourbon" or "Tenessee" flavoring they want 4-5 bucks.

That's Ok if you want to make alcoholic cordial, but it won't be the real thing.
BTW Check the ingredients of those bottles, you will find there"s glycol in the mix.

Glycol sounds a bit emotive, it's used for radiator coolant I think.

But I know you can use food quality GLYCERINE in liqueurs, I've done it myself.

So I hope there's no problem there.

No it aint glycerine, its propylene glycol, I read it on a bottle in the brewshop the other day, its made by "Still Spirits".

Quote:Propylene glycol is a component in newer automotive antifreezes and de-icers used at airports. Like ethylene glycol, the freezing point of propylene glycol is depressed when mixed with water due to disruption of hydrogen bonding. Unlike ethylene glycol, propylene glycol is much lower in toxicity. Both are readily biodegradable.

OD