 Rank: Junior Member Groups: Registered
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"so i put a qt of ujsm first run mixed with some bird watchers distillate on some white oak i charred this weekend. This is the first good amount of liquor that i have made that had no smell or funny after taste. i put 3-4"" sticks in there with it. its beginning to change color. i really have to dicipline myself from sneaking tastes, but it is interesting to observe the changes in color/taste. I figure when it gets nice and dark i will put it into two pints. one for tasting and one for hiding. i might try adding one chip without char to get more of that vanilla butter flavor too.
any input on flavors of charred wood and how chared to make it to get the flavor?"
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 Rank: Senior Member Groups: Registered
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I use Jack Daniels smoking chips and the dark toast from Brewhaus. Pretty cheap and has a good flavor
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" Quote:i really have to dicipline myself from sneaking tastes, but it is interesting to observe the changes in color/taste. Nah, phooey on the discipline! :) Sneaking tastes is half the fun! Besides that's the only way you can experience the changes that occur."
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Originally Posted by: John Barleycorn  Nah, phooey on the discipline! :) Sneaking tastes is half the fun! Besides that's the only way you can experience the changes that occur. Indeed!! One must taste at week 2, 4, etc... If only a spoonful...Otherwise it's like never eating the hot dog, but watching them boil for weeks, and smelling 'em too.... I aerate and shake my oaked once a week for a month.. Flip the jars upside down (marking ones I tended). I read in ZB's book it's good to let some air in occasionally with the chips. I used Medium toast French oak on SF spirit run diluted to 80 proof. Magnificent flavor at a month.. Unbelievable at three...Nothing has made it past three here.. Yet  |
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Rank: Junior Member Groups: Registered
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ok then! i will taste the product tonight! thanks for the input! i was so busy sheetrocking this weekend i didnt have time to run the machine. this weekend for sure.
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I like to use the BBQ smoking chips you can get at walmart. The longer you let them age the better. In 2012, the longest I was able to go was 6 weeks. An ultra smooth whiskey doesn't do it justice at that point. Think of drinking a 50 year old caramel and pecan flavored whiskey. The reason it went that long is because I forgot where I put it to allow it to age. I like to put my spirits in dark places to keep the light away from them while aging.
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