StillSmart

while i was surfing i came across this place for cheep flavours
between £1.30 to £2.20 each,i ordered last tuesday and they were at mine
on friday

i got 3x tenesee sour mash
1x bacara rum
1x white jamaican rum
1x lime vodka
1x tequila


Total before delivery £9.40
Delivery: (United Kingdom), weight: 0.7 kg

(This delivery price for 0.7kg covers weights up to: 0.8 kg in case you want to add to your order) £2.85
Total including delivery £ 12.25


if i had to get the same from me local homebrew shop it would have been
£15.40

http://www.swedishconnections.co.uk/

i just picked up 3 flavours today as well.

1 x bourban tennessaa whiskey
1 x tequila gold
1 x scotch whiskey

i paid $5.50 canadian for then each plus tax from my LHBS.

i wish i could find a place that sells these things in bulk as each little bottle only flavors 750ml of 40% ABV neutral.

Oh by the way, the manufacturer of the essence is "Liquor Quik"

i'll let everyone know how well they turn out when i get em done.

Also, does anyone know where to find these essence in bulk pack for cheaper?

Cheers!

Drewzy

I have bought some of the SS flavours but need to see if i can get one or two LiqourQuik ones as it is a Canadian Made company,, I like to use local if i can So off to Halifax in 2 weeks

For whiskeys you could try using toasted oak instead of essences. It's a longer term project but very satisfying.

AM

I agree with Aidan, I have tried many but not found any essences that made anything that I really wanted to drink. Well, with the exception of Besk and Absinthe, but that is probably because I have never tasted the real thing.

The Jack Daniels smoking chips that Aidan has written about in this forum are also very good for a quick result that is very drinkable.


Chuck

i'm totally interested in doing oak aging to achieve a drinkable product.

i havn't read up on it yet.

i think this being my first time distilling i just want to try and get something drinkable soon.

i will read up on the oak aging techniques and do that for sure next time around.

does anyone know about the jack daniels smoking chips they sell in the stores for use in your meat smoker/smoke house?

i'm wondering if i could use these to age my neutral and get a jack daniels flavour?


Cheers!

Drewzy

Drewzy wrote:does anyone know about the jack daniels smoking chips they sell in the stores for use in your meat smoker/smoke house

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Have a look through thi thread

viewtopic.php?f=6&t=558

Been there and still doing it.

Have a read here viewtopic.php?f=6&t=558&start=15 this gives you all the low down on using the BBQ chunks. For a quick result this is very acceptable indeed.

AM

what a great write up on the JD chips.

i can get them very cheap here in canada.

i'm on my way to the store tomorrow to grab a bag.

does anyone know what would happen if you aged it for 6 months or even longer with the JD chunks left in the neutral? would it get too "smokey"?


Cheers!

Drewzy

It gets kind of bitter and woody if you leave it too long. It would probably be OK if you used less chips. I just use this for "quick and dirty" bourbon*. The beauty is that you get a very drinkable whiskey in a very short time as you are leaching out the JD flavours developed over time.

For a better result, you need to use the UJSSM recipe, or even better an all grain or partial grain mash and then age it on toasted and charred Oak.

Chuck

* Which is not to say that I don't have a bottle that will get sampled tonight.

chill wrote:For a better result, you need to use the UJSSM recipe, or even better an all grain or partial grain mash and then age it on toasted and charred Oak.

Its amazing how much of the bourbon flavour comes from the wood. I charred up a couple of chunks of oak with a mapp torch and added it to the spirit from a corn flavoured wash, amazing how good a result flavour wise you get.
When the wood is really charred rather than toasted, the spirit goes that dark red colour within a few days, it looks fantastic too.

I toast my American White Oak in the barbie at low indirect heat for one hour then I lightly char the wood with my mapp torch.

I ran several tests last year to determine how much to toast and how much to char the Oak to suit my taste and it really is a personal preference. In my tests I found two things, that the more you char the Oak the darker ruby red colour the spirit will take on and that the depth of flavour and sweetness is directly proportionate to the degree of toasting with a no-toast oak producing the least vanillan sweetness.

AM

What store did you get them at Drewzy??

Canadian Tire carries them.

AH if Canadian Tire sold groceries and booze there would be no other place to shop @6.99 a bag i am going to get one