I completed a batch of oat whiskey I ran it twise just to get more flavour and smooth it out, turned out pretty good for my first run (excited to get the next batch in the fermentor) but enough with that, I have charred up some apple sticks which i put in my jars after i delutted it down to about 50% i seem to be getting some colour but am unsure what sort of flavour i would get, so my question is.
Has anyone ever used a liquid smoke that you buy for smoking meat, they have lots of different flavours and you do not need allot i would think only a few drops per pinte but i am not sure and i dont want to ruin my product so any ideas or tips would be great.
I've never used it but I'll pass along a few tips I've heard reported from others:
A little goes a long way so only test it on a small amount so you don't use too much and if you do you can add back more product to lower the smoke.
Make sure you like what you taste before you do teh whole batch because you can put it in but you can't take it back out.
If you are also putting it on oak I'd say let the oak do it's thing before you add any additional flavorings otherwise, you will not know what flavors were contributed by what product.
Always save a little of the original to taste later. You may be suprised to find out how it turns out.
