Season compression

[Durham]

Several of my beer brewing friends have begun home distilling. We all have the same Grain father G30 30 liter RIMS boiler. Something I /we have been doing is what I call "season compression". I put 600 ml of distillate in a 1 quart mason Jar along with a few segments of oak spirals. Then it goes on the counter for a few days. Next it goes onto a seed germinating mat that heats to about 10 deg. above room temp (summer). After a few days on the mat it goes into the fridge for a few days (fall). Then to the freezer for a few days( winter). Back to the counter (spring). I repeat this cycle two or three times. I get a good color and the oak comes through well. Also seems to smooth it out some. I have done side by side comparisons and I will post some before and after pics next time I run it.

[BrewinBrian44]

What you’re describing is a slowed down version of distress aging. Creating pressure and temperature cycles inside the jar causing the wood to act as a sponge, taking in and expelling the spirit, as well as increasing the solvent nature of the alcohol with the higher temps. If you want quicker results, research nuclear aging on here. I’ve done it myself and it does speed up the smoothing out of your drink. It also boils off some of the nastier volatiles that make their way into your hearts. Some members here swear by it.

Here’s the simple truth, you’re adding oak flavor, but it’s not real aging. There’s a big difference. Time is the only tried and true way to make a great product as those simple wood flavor compounds transform into other, tastier compounds.

Don’t get me wrong, I’ve made some pretty tasty stuff quickly using the nuclear aging method, but nothing comes close to my properly aged stock.

[Hillbilly Popstar]

I just age my jars in the attic.

The temperature differential from day to night is far more extreme up there.

[jog666]

I did something like that a few years ago with toasted pecan. Outside during nights it was below freezing and days inside on the heater vents. It made a difference and fast. Im sure the rough tastes were because of the wood not being seasoned but time was its friend. It finally got good enough to drink. Now Im afraid the other pieces of pecan have seasoned to much but I will still try some again.

Ive thought of the same attic aging but would have to build a dumbwaiter/hoist set up to get anything up there as it does require both hands to climb up there. Oh the thought of filling the attic up with barrels and bottles to age.....

[BrewinBrian44]

The attic technique is kind of the best of both worlds. Closest you get to leaving it outdoors.

I even read about a guy tying a barrel to a rope and hanging it on a tree in his yard so he gets motion from wind, but the temp swings as well. Kind of like the ocean aged product. Obviously he has no prying eyes around his place haha.

[Oatmeal]

I believe Johnny's spirit is holding his distillate at warm/hot temps for extended periods of time with the idea that it's the elevated temperatures that accelerates aging, rather than temperature swings. Might be worth keeping an eye out for his results.

[Ben]

Take a look at what's coming out of Texas right now. 2 year old bourbons are darker than something with 8-10 years from Kentucky. It is hot in Texas.

You are getting Oak impact more than anything. It is still a 2 year old whiskey, it doesn't magically mature it to something like an 8 year old whiskey.

Look at Michter's American whiskey, its used oak for 4-6 years and it is way darker than anything that comes out of Highland Scotland, even at 20+ years... because Highlands are sub arctic, and Kentucky is... Kentucky. Even though the Michters has a lot more wood impact it doesn't have the old wood and old whiskey notes, because its not old.