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Hey All,
Does anyone see any holes in my thought process or future methodology?
Pomegrante juice has a nice purple round finish that I would like to impart in my whiskey. So.... I took some pomegranate syrup and watered it down a little, heated it up in a sauce pan, and then simmered oak chips in it for an hour or so. I now have them in a mason jar soaking at room temp and will keep them there for the next two weeks.
Then I plan to roast them in the oven - darkening the wood and carmelizing the soaked-in sugars. Then it's into some corn whiskey with Flavor Profiling beginning after a week or so.
Any thoughts?
Yours,
PJ Lily
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Hey pj,I use pomegrante for wine,and for mixing with neutral stuff.Sounds like a good idea to me.
Let me know how it turns out.I tried using some raisins,in the whiskey with the oak.It turned out good.I only used a tablespoon.
wineo
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Hey Wineo,
Did you use the 'regular' black raisons, and you put then into straight distillate, yes? And which whiskey? A UJSM or something else?
How are the oats coming along?
Yours,
PJ Lily
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PJ,yes just regular raisins.The stuff was corn UJSM that I had on oak for over a week.I had lowered the proof before putting the raisins in.I just thought it needed something to balance it out.If you put them in uncut stuff,dont use as much,because the higher% will get more out of them.It added some sweetness in the middle,and took some of the bite off the end.I had used a little honey in the last batches,and wanted to see what raisins would do.It turned out good,and made it a little diferent,than the ones with honey.I ran the oats through the mill today,and ended up running them through 3 times.There still in one piece,but cracked good.I will be cooking,then mashing them in the next day or too.
I shut down my UJSM today,and dumped out the leftovers.The birds are probably getting drunk off that corn.My 20 gallon fermenter is clean and waiting for oats.
wineo
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Wineo,
Thanks!
I can't wait to hear of your oat experience. John's wife really enjoyed mine and you know how simple my recipe is. Yours should be even better.
This Jamboree should be a rollikin' good time!!!
Yours,
PJ Lily
p.s. Me and my buddy are beginning our 150 liter oat distillation tomorrow. Knock on wood, we should have some good things coming from it. Thinking of a classic poitin recipe next...
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PJ,I think my version will taste about the same,as yours,and johns.There may be a flavor diference,from the type of oats,but my reason for useing the whole oats,is to make it easier.
The glop free method.Im useing corn sugar to keep it fructose free,for cleaner flavor.
wineo
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Wineo and PJ,
Agreed, the raisons helped and for a different tast. Not too many or too long, as I overdid a batch. A dried apricot with the raisons is also nice. Used a few peppercorns in one jar with the others, but didn't think it added anything special. Doesn't seem to need more bite.
Wineo, Per your suggestion, I also got a bag of 'cleaned' whole hors oats, but mine was so trashy, its going to the horses. I have a health food store ordering me a bag suitable for flour.
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John,mine have a little stuff in them,but it will float,so when I cook them,I will skim off the top.
wineo
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