StillSmart

Posted: **Sun Jun 17, 2018 10:39 pm**

Talking POT stilling here
I don't nuke in the microwave much these days, but when I do, I DO NOT seal the jar as it cools.
Give it three heat and cool cycles,with cooldown spaces, and your wood is sunk.
And you have accomplished a ten year aging cycle in minutes, as the spirit should have dropped from 75% ish to nearer 50%
Sometimes, with the best will in the world people espouse bollocks.
I probably do.
This is just my take.

Posted: **Mon Jun 18, 2018 6:45 am**

Nuke, nuke, nuke, OK chaps, I give in, I have got my hands on a bag of JB chips and dumped 2 hands full in 1Lt of heart, nuked and cooled 3 times, now await the result.
Looking Good

Posted: **Wed Jun 20, 2018 5:56 pm**

Think i've made a rookie mistake here.Because i was just looking for somewhere to decant my oaked water, i rinsed out two empty wine bottles and did not sterilise them. I now appear to have an infection in them. The plain Oak one is really noticable, and the smoked Oak i may of missed if i hadn't scrutinised after seeing the first one. Maybe only make up as much as i need to use at the time ?

Posted: **Thu Jun 21, 2018 5:54 am**

There is not a preserving agent, so yup they will fester.

You could freeze it.

Posted: **Sat Jun 23, 2018 5:42 am**

I have got to put my hands up; the whisky that I produced 3 posts back is brilliant. I used the profile kit to finish it off, didn’t get it quiet right but OK.

I will be doing more experiments using the nuking method and finishing using the profile kit.

Posted: **Sat Jun 23, 2018 10:22 pm**

I must say that I came across my profile kit recently and thought that I should use it up.
I even bought extras of things like "Peat Smoke"
I remember people telling me that the profile recipe for Laphroig tasted like Cough Linctus.
So does Laphroig, in a good way.

Robert.

Posted: **Sun Sep 23, 2018 1:35 pm**

Ok here's what i've found. I'm happy putting the oaked water into my alcohol to dilute it. Taste great to me. Have to be carefull not to "over oak" it, and thats easy to do as it can be quite pale in colour , i'd appreciate a recommendation for how to make it a bit darker.. Caramel clouring summat like that ? The finished product can almost look clear, even though the oaked water was dark.

The smoked chips on their own are far too smokey, only need a few pieces in a pan of water (with the regular chips)to impart a subtle smoked flavour. I'd don't have a methodical approach to anything and just blunder along like a cook without a recipie.

Here's another thought that i'm going to try so if there's anything i'm missing or you know/think it will fail then let me know............ Similar idea for Rum. Start with undiluted neutral. Pan of hot water, dilute brown sugar/demerara/mollases whatever.... Use this brown liquid to dilute your neutral to give you the taste and colour of a Rum, that might work ?

Posted: **Sun Sep 23, 2018 9:11 pm**

You might get something that tastes a bit rummy but would be quite sweet, if you have the ability to make neutral then why not brew some rum. I think rum backset mixed with neutral would taste more like rum, dunno.

Posted: **Sun Sep 23, 2018 9:24 pm**

Just read your post again, one thing I'm thinking about is water and alcohol are both wonderful solvents but are quite different, I wonder if they both extract the same from the wood, I would suggest doing both ways and make your own mind up and of course let us know, I know Mash is desperate to get away from neuking...

Posted: **Sun Sep 23, 2018 11:22 pm**

Mickrick wrote:Ok here's what i've found. I'm happy putting the oaked water into my alcohol to dilute it. Taste great to me. Have to be carefull not to "over oak" it, and thats easy to do as it can be quite pale in colour , i'd appreciate a recommendation for how to make it a bit darker.. Caramel clouring summat like that ? The finished product can almost look clear, even though the oaked water was dark.

The smoked chips on their own are far too smokey, only need a few pieces in a pan of water (with the regular chips)to impart a subtle smoked flavour. I'd don't have a methodical approach to anything and just blunder along like a cook without a recipie.

Here's another thought that i'm going to try so if there's anything i'm missing or you know/think it will fail then let me know............ Similar idea for Rum. Start with undiluted neutral. Pan of hot water, dilute brown sugar/demerara/mollases whatever.... Use this brown liquid to dilute your neutral to give you the taste and colour of a Rum, that might work ?

Honestly, I dunno, but you have me thinking.
Although you seem to have wandered into the territory of commercial essences.
But if you can make them cheaper and maybe better, then hats off to you!

Robert.

Posted: **Mon Sep 24, 2018 7:03 am**

Still spirits do a range of oak flavours. Just oak. I have used these in port.

Good point Maker! Alcohol and water are very different solvents. IME water gives you a floorboard flavour. Soaking wood in alcohol in a jar works.

Posted: **Mon Sep 24, 2018 9:52 pm**

I am so tempted to make a whisky and name it "Floorboard"!

Robert.

Posted: **Tue Sep 25, 2018 6:12 am**

Best Name Corner starts here...

I fancy "Railroad Spike" gin.

Have done some comedy labels in the past.

Posted: **Tue Sep 25, 2018 11:10 pm**

A little weak, but "Genever Juniper"?
Sorry, but in a Donovan frame of mind this night.

Robert.

StillSmart

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