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Just a quick thought provoking note regarding ageing/filtering/flavoring....
I know I've read somewhere, but the address to the site eludes me, about someone using an aquarium air stone ,boiled to sterilize,, an air pump, and a carboy to artificially age their liquor. Apparently they filled the carboy, added the airstone on an airline, then let the pump run for about 10 days, bubbling the works up all the while. I thought maybe to do something similar only adding in stone carbon to do a little filtering. Then perhaps filter out the carbon, re-apply the airstone and add in some toasted wood ,I might try some sugar maple, to give it a little character.
Has anyone else ever heard of such a thing?
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You can get a Stainless Steel airstones from most places that sell brewing supplies. The airstones for aquariums are held together with glue and you do not want that in your liquor.
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Of course this is just one man's opinion but; I made a batch when my youngest daughter was born and put it in an oak barrel, then at her first birthday party we opened it. WHOA MAN !! Good stuff !! Barrel aging is the only way to go, takes patience but worth it. Sure, call me what you like, but the full blooded IRISH know how to have fun, besides, with 25 blood relatives around there's always an extra set of eyes on the kids!!
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Patrick,
What prook did you place in the oak barrel? Thanks in advance,
Brian
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Sorry meant to say proof. To much to drink tonight.
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I put it in strait from the still at 85% but if I had to do it over I would dillute first. It's kind of a pain to get it out of the barrel then dillute to taste. Not to mention the more you taste, the less you dillute! That's when people end up falling into the bushes saying 'I'm not drunk.' ha ha
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