maple sirup
Posted: Mon Sep 19, 2011 11:52 pm
Mentors,
I have a question on how to use sirup. I have searched, found a few hints, but did not get that far that I can make a good decision on if and how to use this.
I am making UJSSM. Mostly corn, some peated barley, gen. 8 allmost finished. Doulble distilling, with some extra mash in with the spirit run to get over more tase. JD chips for ageing at around 60% ABV.
Now I read that some use maple sirup to further enhance the taste of UJSSM/whiskey. I am not sure to what it would do to taste. Is it to sort of mimic what Jack Daniel does when putting his fresh likker through a bed of charcoaled maple wood? How would you describe the taste with maple sirup added? And when in the process (while ageing, after ageing, before, after cutting to drinking strength?) would you add it? Is there a generel (taste is personnal) indication of how many mls to use per - say - 10 liters of UJSSM?
Thank you in advance!
Odin.
I have a question on how to use sirup. I have searched, found a few hints, but did not get that far that I can make a good decision on if and how to use this.
I am making UJSSM. Mostly corn, some peated barley, gen. 8 allmost finished. Doulble distilling, with some extra mash in with the spirit run to get over more tase. JD chips for ageing at around 60% ABV.
Now I read that some use maple sirup to further enhance the taste of UJSSM/whiskey. I am not sure to what it would do to taste. Is it to sort of mimic what Jack Daniel does when putting his fresh likker through a bed of charcoaled maple wood? How would you describe the taste with maple sirup added? And when in the process (while ageing, after ageing, before, after cutting to drinking strength?) would you add it? Is there a generel (taste is personnal) indication of how many mls to use per - say - 10 liters of UJSSM?
Thank you in advance!
Odin.