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i have been aging some corn whiskey about 3 months now....one batch in a 1 gallon barrel ,charred white oak, the other in a 2 gallon barrel....other then a taste test is there any other rule of thumb on how long it should age...i have heard in can age to long and start tasting like wood...is that true ???? also it doesnt seem to be getting dark...more like canandian club color...shouldnt it get darker the longer it ages...please help, this is my 1st attempt at aging and i dont want to ruin a good product....thanks for your time, scott from tx
please chime in on this one rick and mr. E
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Barrel ageing takes a long time.What proof is the whiskey in those barrels?
wineo
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Thats why its taking so long.The higher the proof,the more it will pull stuff out of the wood.106-110 proof will get the most vanilins out of the wood,and age faster.Some people put it in at 130-140 proof for a while,then drop it to 106-110 proof to get the vanilins.Do you have room to put more whiskey in those barrels?
wineo
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no wineo, they are full...and i really dont have anymore whiskey of a higher proof to put in...so how long will it take to age at 80 proof....can you give me some clue....thanks for your time...i did not know that about the higher the proof the faster the aging...thanks, scott
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It will take a long,long time.I would just make more,and put it in there at a higher proof,and finish up the old stuff in glass,with some oak chips.If you use more chips,it will get dark faster.I use jack daniels smoker chips.There made from whiskey barrels,and work good.You can buy them at walmart for $3.95 a bag.Heres a link on ageing,and a bunch of other stuff. http://homedistiller.org/ wineo
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I took up on the Jack Daniels barrel chips...this is what we did. With spirits at 112 proof, quart jar about 3/4 full of the chips then fill with spirits. Shake daily ,not sure if it does anything...but makes me feel like I'm helping it!,, after 7 days pour it off ,use coffee filter, to 750ml and added 3 tsps of sugar ,helped to take the '112 proof bite' off a little,. So far...great comments from the flock. Thanks to Wineo for the heads-up a few weeks back on the JD smoker chips! Travis 
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I have been saving those used JD chips,in a ziplock bag.Nothing like a little whiskey flavor on the smoker.I may have to water them down a little,cause they could be flamable!!!
wineo
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Vodkadaddy,
Personally, I would age my stuff on chips, as outlined above, put it into the kegs with a wooden spout, build a nice keg holder, and set it on by bar for dispensing. You can also, speed up and enhance what you now have with just a touch of liquid smoke from the grocery. This is an easy and quick way to age, and a bit of time with an airstone will mimick several years laying in a keg. I like the chips the best, and severe shaking, and opening the top for fresh O2 with each shaking helps with the airing. The breathing helps as much as the chips. After that the kegs make a great decanter to serve from.
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Also, keep enough aged on the oak chips to keep the kegs topped off- full. It will continiously improve in flavour, and you won't have to buy new kegs for each new run, as they will use up their character after just several runs.
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Hey All,
Great to be back on line with y'all. If I can throw a leg over on the aging... I'm with John ,Hi John!, and Travis about aging with chips. Personally, I can't afford kegs or casks every time I want to age something, thus making the chips the way to go. Chips in straight distillate, store them in mason jars, put 'em somewhere dark, and visit daily for a shake and airing. Flavor Profile after a week, then filter out with a coffee strainer when the distillate is to taste.
Chips also have the advantage of being fast. I haven't gotten the end depth of taste yet of a whiskey aged years, but that will come! I have gotten the color, front taste, and nose I'm after in a very short amount of time - occasionally only a week or so.
Something else I been playing with is different woods. A buddy gave me two dried cherry tree logs that I chipped and roasted ,the kitchen smelled great while they were in the oven!,. Same dark color - more dark when I add more charcoaled chips - and a nice cherry finish. My next expirement is with pomegranate juice soaked oak chips. I'll let y'all know!
Look at me, nothing for a month and then I ramble on....
Sincerly Yours,
PJ Lily
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Travis,next time try some honey,instead of sugar,you will like it.Just dont use too much.Also it takes a little while to disolve in there,so give it some time,before you add more.I start with a tsp. or two in a gallon,and wait for a day or two,and taste it,before adding more.I have some uncut{135proof} corn whiskey with honey in it,and it takes the bite off it.Its smooth,until it hits your gut,then you get the burn.
wineo
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Let me ask ya'll something about these chips. I always steam mine for 15 minutes before putting them in hooch. This is something I have always done but I don't know why I started it. Must have come from my homebrewing/wine making experiences. Do you folks do that? Is it necessary?
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Elricko,
First I've ever read or heard of this, though it does sound as if it might make it more immediately permeable to the alchohal to enter and extract. Kinda like hydrateing grains befor gelatinizing? I keep some soaking in cream sherry and add wet, and it does seem to oak the spirits quicker. Makes sense, just never heard of it before.
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Elricko,dont steam those chips,cause your steaming out some of the goodys.If your making wine,or beer you do this to kill the germs,but with whiskey,it kills the germs.I do that when Im adding them to wine,or beer.
wineo
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Wineo:
Thanks. You are right I was doing it to kill the germs and any other infestation or creepy crawlies that may have found it's way into the wood and/or layed eggs. But it makes sense that the amount of alcohol in this stuff will kill anyting anyway. I guess that's one step I can avoid in the future. I'm glad I asked.
Cheers
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can you actually leave the chips in to long....where the hooch could start tasting like wood ??? thanks, scott from tx
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Hey All,
Yes, Scott, one can oversoak a distillate with oak chips. I have done it myself. It ends up tasting just like you got a big mouthful of wood ,pardon the expression,. Again, Flavor Profiling is the key here. Both the time chips are left in, and the amount of chips to the amount of distillate is what needs to be watched, tasted and recorded. In my experience.
Got a question for the masses: I'm aging some UJSM in cherry wood chips, as I've mentioned above, but now as I sample some, the aroma is gone and the aftertaste is an unpleasant bitter one. Anything I can add to take away the bitter, or roast the chips a different way? All thoughts well appreciated!
Yours,
PJ Lily
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PJ, a bit of honey will help. I like popular, palm with just oak, but with lighter woods, i would consider orange blossam, dandelion, etc for a light taste. big differance. My favorite of all and the most rich taste is sourwood honey. very unique.
Try a small tbs/qt. Also, a tsp of glycerine. Makes a fine drink. Age on the oak or whatever, ansd enjoy.
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Hey John,
Honey it is then. Never heard of sourwood, but I think I can get one of the others. And a wee drop of glycerin.
Done.
Thanks again.
Yours,
PJ Lily
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