I was reading somewhere that you can over oak your liquor. I think the topic was a discussion on using 5lr barrels.
I was just thinking, if you did over oak your liquor, couldn't you then add some more liquor of the same abv% to help dilute the taste a little. That way you could basicly add to some more liquor until you got the taste u wanted. Does it work that way?
If it did then you could oak the shit out of your product and the process would be quicker
Dave - Building a hostel (one day - Micro Distillery/Resturant) In Salento, Quindio, Colombia
yes that is what part of "blending" is,much of commercial alcohol from a single barrel would be to strong for most and not consistent.
so several barrels are mixed then "lightened" with a neutral/vodka.
Yeah, I once over oaked the hell out of a 5L demi-john of ujssm... I just blended the oaked whiskey with 5L of un-oaked whiskey...
Turned out great... I also put a couple of heavilly charred oak sticks in with it... This seemed to make it even smoother and the color was great...
Rather than start a new topic, I'll add my questions here.
What does over oaked taste like? I think I might have over oaked some ujssm myself; it has a fairly strong "green wood" flavor to it. I'm not sure if it's over oaked or if my toasted oak stick wasn't toasted enough.
Over oaked spirit taste like a stick of wood between your teeth. I had it once. I froze the batch and the oak became solid like a powder in the liquid. I coffee filtered it while still cold, took out the solids and both color and oak flavor diminished. I believe they call this 'chill filtering'.
