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So I'm pretty sure I made a mistake & over-oaked a quart of sweetfeed whisky. It smells good but tastes like I'm licking a tree. Is there anyway to fix this?
TIA for the help.

The only way I know of is to dilute it to 40% abv and distill it again.

Others might know of another way, but I just run it again.

okie wrote:The only way I know of is to dilute it to 40% abv and distill it again.

Others might know of another way, but I just run it again.

That's what I was thinking. Thanks

was the wood white oak? was it toasted? chard?
how much wood was used ? and last but not least how long was it aged?

Dnderhead wrote:was the wood white oak? was it toasted? chard?
how much wood was used ? and last but not least how long was it aged?

It was white oak. I used a couple of pieces of charred and toasted. I've been doing the distress aging for a couple of weeks now.

"doing the distress aging for a couple of weeks now."
I don't believe in that,its like microwaving a stake.

Dnderhead wrote:"doing the distress aging for a couple of weeks now."
I don't believe in that,its like microwaving a stake.

So, should I just leave some of the charred pieces in it and put it away for 6 months and check it then?

that could be just what it needs.

You might also dilute it with white whiskey... if ya have any left. But actual time will probably help too.

pour it into a glass with ice cubes and dilute with cola until you reach the desired taste!

Did you take the wood out after you distressed it and how many times did you nuke it?

wv_cooker wrote:Did you take the wood out after you distressed it and how many times did you nuke it?

I didn't nuke it. Just moved it every 12 hrs or so from the freezer to room temp.

OK guys why would 2 or 3 of you think that it was nuked....


We have only had but a couple of people overoak while nuking...

be nice please...

happy stillin

FS

buddahj wrote:

wv_cooker wrote:Did you take the wood out after you distressed it and how many times did you nuke it?

I didn't nuke it. Just moved it every 12 hrs or so from the freezer to room temp.

I see, sorry can't help with that. In nuking it can easily be overdone, maybe something similar in freezing. You might try taking the wood out and letting it air a day or so to see what happens.

wv_cooker wrote:

buddahj wrote:

wv_cooker wrote:Did you take the wood out after you distressed it and how many times did you nuke it?

I didn't nuke it. Just moved it every 12 hrs or so from the freezer to room temp.

I see, sorry can't help with that. In nuking it can easily be overdone, maybe something similar in freezing. You might try taking the wood out and letting it air a day or so to see what happens.

I will try this. It's not like I have anything to lose.

Airing is not going to do anything good for the flavor.

unless you like stale oxidized tasting oaky likker...

Go back to JD's original post and dilute with white whiskey.

Time is the only thing that will really fix it. Put it up somewhere and forget about it for about a year.

Big R

like green fruit you can cook it, heat it,gas it,add things to it ,witch mite improve the flavor,but no matter its still green.

Dnderhead wrote:like green fruit you can cook it, heat it,gas it,add things to it ,witch mite improve the flavor,but no matter its still green.

So my best course of action is to just let time age it and hope for the best?

yes aging is aging not some thing that wish on your product.
and the more flavors the longer it takes.

I will age it & will let you all know how it comes out.
Thanks again for all your input.

Dnderhead wrote:"doing the distress aging for a couple of weeks now."
I don't believe in that,its like microwaving a stake.

Did you mean STEAK instead of stake? If so, I can make you a steak in the microwave that will melt in your mouth, and you would swear on your great grandpappy's grave it was fresh off a gourmet BBQ grill.

It's all in knowin' how...

F6Hawk wrote:

Dnderhead wrote:"doing the distress aging for a couple of weeks now."
I don't believe in that,its like microwaving a stake.

Did you mean STEAK instead of stake? If so, I can make you a steak in the microwave that will melt in your mouth, and you would swear on your great grandpappy's grave it was fresh off a gourmet BBQ grill.

It's all in knowin' how...

Geeze. Your new avitar looks like you got stuck in a microwave with your steake and booze. Handsome fella.

Hey Buddahj,
So, it's now 8 month in aging process.
Any flavor updates yet ? Thanks.

La Salamandre Verte wrote:Hey Buddahj,
So, it's now 8 month in aging process.
Any flavor updates yet ? Thanks.

You know, I have no idea. I pretty much forgot about it. I ended up removing the wood a while back since I had decided to just dilute it down and add to my next run. I may just add some oak back to it and forget about it for another 8 months.

I have a smaller jar that I started oaking a few weeks ago. I'll let you know how that one turns out.