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Just wanted to share my findings with you all, I have been aging a 50 liter barrel of corn whiskey for 1 year and a 30 liter barrel of barley whiskey for 10 months in my green house, during the day it gets mad hot and at night cool to cold, i have also from the same batches kept a few 1 gallon demijohns under my house in the cellar, they all have had the equivalent amout of toasted oak staves in them I use 1 per liter approx 3/4" square and 7" long, the difference is like night and day, the green house whiskey is amazing, the cellar whiskey is also nice but not a patch on the green house stuff, it just goes to show that heat then cold has a faster aging effect on the whiskey, how much quicker this effect is I don't exactly know.

Sounds good!

I hear letting your washes ferment in the greenhouse can be a good thing for the plants too. Do you also do that?

StillLearning1 wrote:Sounds good!

I hear letting your washes ferment in the greenhouse can be a good thing for the plants too. Do you also do that?

No mate just age in it, plus no room for plants just whiskey

I'm totally with you on that. I wish I had massive quantities of whisky to age! My still is only 5 gallons and its a bit of a pain to run it several times due to flour paste sealing. But I have oak sticks in a bottle with whisky and I throw it in the freezer and then in the furnace room and it makes a massive difference. It's become an incredible dram within 3 months of this cyclical ageing.