StillSmart

In answer to Roberts earlier question....how far will I go in pursuit of a good single malt.... I think that's my aim. I'm having fun experimenting with neutral using essences and added ' notes' and nuking with oak dominoes etc whilst I complete my pot head build.
My intention is to do the malted barley mash thing but all in good time.

Do go all the way, when you are ready
You won't be sorry.

Robert.

Is this the new way to rapid age spirits.
https://www.youtube.com/watch?v=hgLanpdX9eE

Nice find. So could you do this at home then

Saw this vid a couple of weeks ago or one of the other vids from the same company, got me thinking.
I did some research years ago on impregnating wood with resin to stabalise it in temperature and moisture situations, I could see the obvious cross over here, if you had your wood in a vacuum (tee hee...!) the moisture contained in the wood would boil off at a low temp, dont quote but 35 degrees celcius rings a bell, dump the moisure from the chamber and insert spirit, the hollow fibres of the wood will receive the spirit, keep under pressure and add heat would make a nice tea.
Could it be done at home Mash, I think so, I'm only a couple of projects away from finding out and I have a vacuum pump and a chamber in stock.
As I see it there are only a few options, possitive, negative pressure and heat, got to be worth a go.

This is doing in a larger quantity what we do in the microwave.


I get one hell of a vacuum in my clips top jars, so much so I have to pull the seal out sideways.


Try it. You don't need a vac pump to do 3 litres. Save your pennies for a ultrasonic cleaner.... you can't do that in a miccy.

I have read some more in to this and it looks like they dont use a vaccuum but rather pressure.
"disruptive pressure-aging® technology".
https://www.esquire.com/food-drink/drinks/a35979/rapidly-aged-whiskey-primer/
So I guess they just use wood chip and in a big stainless barrel under pressure with a stirring paddle.

Hmm. Thats easier still have a workshop compressor and a pressure cooker?

Hmmm..
Hmmmmmm.

That was my initial thoughts but do we even need a compressor, warming up a pressure cooker would add pressure.
I have a heat/stir device and a pressure cooker so as long as the magnet reaches through the bottom of the pressure cooker we are good to go, I'll check in the morning.

Loving this thread.
You are talking more talk than Mash can.
It's the Hmmmm's that give it away.
But big him up for posting to prove that this site is not quite dead.

Robert

Maker wrote:That was my initial thoughts but do we even need a compressor

Any tyre pump. Bike pump would do.

A bigger question is what pressure do we need to achieve? Pressure cookers have safety valves.

Easydrinker wrote:Loving this thread.
You are talking more talk than Mash can.
It's the Hmmmm's that give it away.
But big him up for posting to prove that this site is not quite dead.

Robert

It's suffering from a bit too much sun that's all.

Well the pressure cooker I rummaged for has a stainless lid but an ali bottom, although coated, I take it I cant use that?

In the meanwhile I have rigged up a jar on my heater/stirrer, in a sink in case the jar cracks...



Jar contains 300ml @ 60% and 10g of fine barrel chips, heated to 50 degrees and the stirrer is set at 500rpm.

There is no added pressure, just what ever the heat adds, will it work, who knows, I set it going at 8pm so I'll have a look later.

Are you allergic to microwave ovens

Some people just like to reinvent the wheel...

Happy Stillin

FS