Home Distiller

So am trying different yet maybe off the wall ideas. I have been aging all my product in quarts of 140 proof for about 3 weeks with 4oz JD wood chips then watered to 80 or 90 proof and ran through a coffee filter to clean it up then drank on water and ice. I have no negative words about it nor did anyone at Thanksgiving dinner that cleaned me out. So tonight i put some more on to age but i experimented a little. Maybe someone has tried it before? All was back on 4oz JD wood chips at 140 proof but then added another feature to see if it is a better taste.
Quart 1 was a cinnamon stick.
Quart 2 was 1 tsp Colombian coffee grounds
Quart 3 was 1 tsp Pure Vanilla Extract.
I figured with a quart, those will be small changes but just might add a little extra to the wood flavor.

I use one stick of cinnamon per gallon of UJSSM. One per quart might be too much depending on what you want and how long it stays in there.

tp

I tried one cinnamon stick in a gallon and regret it.

More than 1 oz of JD wood chips in a quart is too much for me.

Wifey like a heavy vanilla note and says the cinnamon tastes like
Christmas.

Heavy charred oak sticks in one gallon glass ( 6 to 8 ),
1/2 stick cinnamon, half a vanilla bean, 12 to 14 weeks
Aging time for our sweet feed.

Keeps her smiling

Coyote

Do you char your wood sticks or buy bagged old barrel chips? And if you char, what is you steps? Split a log up and use or use bagged chips for cooking?

Both. Toast my dominoes at 400 degrees for 2 hours, then char on my BBQ.

http://homedistiller.org/forum/viewtopi ... =4&t=50348

Acquire used barrels, whiskey first choice, wine second.

Cut down to size. Char with weed burner, or toast on BBQ

Wifey says it work for her, and that my friend IS all that matters

Coyote

mrhoden2 wrote:Do you char your wood sticks or buy bagged old barrel chips? And if you char, what is you steps? Split a log up and use or use bagged chips for cooking?

http://homedistiller.org/forum/viewtopi ... =4&t=50348

tp

Thanks for the help. So many different ways to experiment with: chips to sticks to cut up barrels. Then find out what abv to put it up to and for how long. I am glad i started another wash today, i have a lot of test to drink...

Be careful with vanilla extract, I used 1tsp in 2 qts of my peach brandy and all I taste is vanilla. Next time 1/4 tsp.

If everybody loves it , why change.....but, just for giggles, try this: take a toast 3-4 white oak sticks in your oven. Char 2-3 of the toasted sticks. Proof the qt down to 125-130 proof, put the toasted and charred sticks in, when it reaches the color you want take the oak out, then put in glass, put it up and forget about it. After 6-8 months (or more) proof down to bottle proof and try it. I suspect the next time you will do a gal(s) instead of a at.
Good luck
BG