"Accelerated Maturation" process

[scubatech]

Thought I would share my "accelerated maturation" protocol since I haven't bothered to write it down yet and I feel like it is promising. New to the site and still catching up on reading a few fast aging threads but didn't want to respond to something that was old so starting this as a new topic.

Let me start by saying that I'm not making any claims to produce something that tastes XX years old in 2 weeks. My palate is not the greatest but I know what I like and how I perceive flavors. Your mileage may vary. I've used this on rum and different types of whiskey with pretty decent results.

Equipment: (pics below)

Vevor commercial ultrasonic cleaner. These are made in different sizes. I believe mine is 6L.
½ gallon ball lock corny keg. Will just fit down inside of the cleaner.

Process:

I start by toasting American/French oak chips/cubes in the oven. Time and temp depend on what you want to get out of the wood. I'm partial to vanillin and usually use around 420F. Time depends on size of chips/cubes.
Drop into keg filled with spirit. I have a round tea strainer that will fit 10-15 grams per 750ml of spirit. I add some extra weight so it will not float and that works for me.
Seal keg, attach a CO2 tank and place in ultrasound tank with enough water to almost reach the top. Turn on temperature function to whatever temp you want to use. I use around 150F. Let the wood/spirit mix on heat for 48 hrs.
After 2 days of heat, add pressure. I use about 50 psi for 12 hours. After 12 hours, release pressure for another 12 hours. Do this for 2 days, alternating between positive and normal pressure.
After 2 days of pressure, release pressure and turn on ultrasound function for 30 minutes.
Return to 12 hours of alternating positive and normal pressure for another 2 days.
Final step is to release pressure and just let it hang out at 150F (or whatever you choose) for a final 2 days.
Obviously, any part of this can be customized and experimented with to get different results. Taste is phenomenal and well above it's actual age.

To test even further, I took some butter bomb rum and added heads to it......alot.....to the point where the prickly sensation on the front and sides of my tongue were really intense. This process completely smoothed that out and makes me think it's going to lead me to making wider cuts in the future depending on recipe.

I should also point out that I keep it very cold in the house at night, so I did all of this in my RAPT fermentation chamber to so that I would have a steady ambient temp. You could use a cooler or something else, or try it without.

I would like to add micro-oxygenation to this but haven't figured out what to use or how to add it into the process yet as my lazy goal is to have an all in one system and not to have to open the keg to add something. (As I'm writing this it occurs to me that I could add a diffuser to the liquid out tube and run gas through it....maybe.)