Bourbon Boiler Posted September 27, 2011 Author Share Posted September 27, 2011 Out of curiousity, what is the source of your white dog you're using for your aging experiments? I still haven't started mine. Too much going on in my personal life right now.This one is from the Grand Traverse Distillery. 51% corn, 49% wheat. I've also recently barreled some 95% rye, 5% corn from there. I also have BT white dog in barrel #3 and barrel #4 is a toasted barrel that has Laird's Applejack aging in about 1/3 cup of used barrel char from BT. Barrel #1 is the only one I've been regularly sampling from. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted October 6, 2011 Author Share Posted October 6, 2011 After almost two months, there is a definite trend of the "end" of the drinking experiencing maturing before the start. The finish is even better, and resembles something we'd pay good money for. The taste is improving, but still has a way to go. It isn't bad, but there's not a lot of complexity past a light citrus flavor with vanilla notes. The mouthfeel is improving, but still a bit on the thin side. The nose still resembles white dog more than a good finished product.Well, it might be overaged. It still has a good finish, but the initial taste just can't be described as anything but "bad". It isn't immature; I wished I'd have pulled it two weeks ago. Link to comment Share on other sites More sharing options...
sailor22 Posted October 7, 2011 Share Posted October 7, 2011 Sorry to hear that. I was hoping you would get something nice.If I am not mistaken the more you re-use the barrel the easier it is to anticipate that period when it changes from interesting to bad. Probably doesn't happen as fast either.Probably a good idea to use very inexpensive juice for the first two or three fills with the expectation that you might lose it. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted October 8, 2011 Author Share Posted October 8, 2011 Sorry to hear that. I was hoping you would get something nice.If I am not mistaken the more you re-use the barrel the easier it is to anticipate that period when it changes from interesting to bad. Probably doesn't happen as fast either.Probably a good idea to use very inexpensive juice for the first two or three fills with the expectation that you might lose it.I've got a few plans for the barrel, including a beer, some apple brandy, and more whiskey of course. Link to comment Share on other sites More sharing options...
Dramiel McHinson Posted October 8, 2011 Share Posted October 8, 2011 I got very good results by cycling my whiskey. In the summer I placed the whiskey in a cabinet in the garage for two weeks and then a refrigerator for two weeks. Temperatures averaged in the 90's with humidity between 75% and 90%. The refridgerator was set on low humidity and 38%. during the winter I cycled the whiskey between the garage and a closet in the house. The garage temp got as low as 28 degrees with humidity below 40%. The house averaged 76 degrees with humidity around 45%. I did this for about 18 months. I started at close to 120 proof based on math calculations because i don't have anything to measure the specific gravity of the whiskey. This worked very well for me. The final product was a sweet whiskey with heavy vanilla, toffee, brown sugar, cinnamon, smoke oak and a buzz.I did notice that very early on I had a full dark whiskey color but the taste was also thin and a bit of a sharp bite. I would haveoured it out except I was determined to stick it out and as a result it turned out great for me.For evaporation, the only way to stop it is to use glass jugs with the wood placed in the jar with the whiskey. You can make your own charred oak inserts or buy them. It works great and you keep all the juice.Another technique is to extra mature whiskey in a wood solution of your own make. Start with a handle of bottom shelf juice and jug it with some wood of your choice. After a period of time it will extract more flavor and when your happy, filter and drink. Finally, this is like using gas to run a generator. You're converting something that may not be cost efficient. That can be discouraging especially if it doesn't turn out well. It get past that by concentrating on getting the taste I want and that takes time, attention to detail, and lots of resources.I await tasting notes with nervous anticipation,Dan Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted October 8, 2011 Author Share Posted October 8, 2011 Finally, this is like using gas to run a generator. You're converting something that may not be cost efficient. That can be discouraging especially if it doesn't turn out well. It get past that by concentrating on getting the taste I want and that takes time, attention to detail, and lots of resources.DanThis is exactly right, and anyone trying to do this to save time or money is destined to fail. I'm doing it as a hobby, and to try to learn why I like certain brands more than others. Link to comment Share on other sites More sharing options...
keith18 Posted October 28, 2011 Share Posted October 28, 2011 I just started aging my own stuff. With all the white dogs out there right now, it has been a lot of fun mixing up new recipes. I'm still several weeks from pulling it out of the barrel, but was wondering for people with experience: Is there any need to filter the stuff when I pull it out? If so, what's the best way to do it? Link to comment Share on other sites More sharing options...
sailor22 Posted October 28, 2011 Share Posted October 28, 2011 Not necessary but if you want to use a conical paper coffee filter (unbleached) it will remove anyting you can see and won't affect the taste. Link to comment Share on other sites More sharing options...
keith18 Posted October 28, 2011 Share Posted October 28, 2011 Not necessary but if you want to use a conical paper coffee filter (unbleached) it will remove anyting you can see and won't affect the taste.Many thanks for the advice. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted October 29, 2011 Author Share Posted October 29, 2011 Same here. I put a coffee filter in a kitchen funnel and poured into a bottle. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 3, 2011 Author Share Posted November 3, 2011 Well, it might be overaged. It still has a good finish, but the initial taste just can't be described as anything but "bad". It isn't immature; I wished I'd have pulled it two weeks ago.Now I'm confused. It improved since the last tasting, but there's still something funny about the intitial flavor, but it quickly fades. The mouthfeel is starting to thicken, and the finish is getting long. It was worse a month ago than it was either 6 weeks or 6 days ago. I retained a sample from last month to re-try, and it was as bad as I remembered. Link to comment Share on other sites More sharing options...
ethangsmith Posted November 9, 2011 Share Posted November 9, 2011 Ok, just got 2 small barrels for my birthday to FINALLY start my project. The one barrel seemed instantly tight and ready for whiskey. The other barrel is leaking pretty badly. They say it may take hours or days to swell shut, but this one seems to be drooling pretty heavily from multiple places. I'm thinking about getting some of that wax paste they sell to seal the leaks. Would that work? Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 10, 2011 Author Share Posted November 10, 2011 Give it 2-3 days before you try anything like that. I have four aging right now, 1 was instantly ready, 2 took about 3-4 hours, and one took about 36 hours. I had no problems with any of them after they cured. Link to comment Share on other sites More sharing options...
ethangsmith Posted November 10, 2011 Share Posted November 10, 2011 Ok, I'll keep a watch on it. I bought some wax last night and did wax the edges of the barrel a little bit. You could literally pour water in it and watch is dribble out the back of the barrel. I at least got that to slow down with the wax. We'll see what happens. The spigot also is leaking at the valve on this barrel as well so I bought corks that I'll use if the spigot doesn't stop leaking. Link to comment Share on other sites More sharing options...
silverfish Posted November 10, 2011 Share Posted November 10, 2011 The other barrel is leaking pretty badly. They say it may take hours or days to swell shut, but this one seems to be drooling pretty heavily from multiple places. What I did with a "leaker' was to put it into a bucket of waterso it could swell "outside in" as well. Sounds like yours is a bitworse than mine was but maybe it'll work for you... Link to comment Share on other sites More sharing options...
ethangsmith Posted November 10, 2011 Share Posted November 10, 2011 After letting it sit another day, it was still seeping, but my wax sealing seemed to really help. I found a good majority of the leakage was coming from the little wooden spigot they supply with the barrel. I removed that and pounded a cork in and it at least holds water for a while now. Another day or 2 and it should be good to go. I can't wait to pour my Heaven Hill Trybox Rye into them! Link to comment Share on other sites More sharing options...
ethangsmith Posted November 12, 2011 Share Posted November 12, 2011 Came home this evening to find that the barrel had finally tightened up and was nice and dry on the outside. The wax and removal of the spigots was apparently the proper corrective action. After removal of the water, I filled both barrels with Heaven Hill Trybox Rye. I'll be taking samples every few days/weeks to see how things are progressing. I figure with being such small barrels, I should have a nice rye within a few months. After filling the barrels, I congratulated myself with some Russell's Reserve Rye and Bourbon. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 12, 2011 Author Share Posted November 12, 2011 Came home this evening to find that the barrel had finally tightened up and was nice and dry on the outside. The wax and removal of the spigots was apparently the proper corrective action. After removal of the water, I filled both barrels with Heaven Hill Trybox Rye. I'll be taking samples every few days/weeks to see how things are progressing. I figure with being such small barrels, I should have a nice rye within a few months. After filling the barrels, I congratulated myself with some Russell's Reserve Rye and Bourbon. Link to comment Share on other sites More sharing options...
ethangsmith Posted November 12, 2011 Share Posted November 12, 2011 I poured it straight in from the bottles. Our public water here is terrible and I'm sure would permanently alter the taste if mixed directly with the whiskey. Hopefully this project doesn't bomb since the Trybox cost me a few coins. But, I wanted to see what I could do starting with something that was completely unaged. That way I can track and learn how taste changes over the days and weeks. Once the Trybox comes out, I think Old Heaven Hill BIB will go in. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 12, 2011 Author Share Posted November 12, 2011 I poured it straight in from the bottles. Our public water here is terrible and I'm sure would permanently alter the taste if mixed directly with the whiskey. Hopefully this project doesn't bomb since the Trybox cost me a few coins. But, I wanted to see what I could do starting with something that was completely unaged. That way I can track and learn how taste changes over the days and weeks. Once the Trybox comes out, I think Old Heaven Hill BIB will go in. Link to comment Share on other sites More sharing options...
ethangsmith Posted November 20, 2011 Share Posted November 20, 2011 Been aging for a little over a week and all is well. No leaks. When should I withdraw my first samples? I'm thinking at the 3 week point? Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 20, 2011 Author Share Posted November 20, 2011 I retained a small samples at roughly 2, 4, 8, and 10 weeks just to do a vertical later. 3 is a good starting point. Link to comment Share on other sites More sharing options...
jrobidoux Posted November 22, 2011 Share Posted November 22, 2011 Possibly a Noob question, but is the aging of something other that "white mash" not generally practiced? Like, if I pick up some Cabin Still and age it for a few weeks in a 2L barrel, is it worth the effort? Any thoughts are greatly appreciated! Link to comment Share on other sites More sharing options...
ethangsmith Posted November 22, 2011 Share Posted November 22, 2011 Nope. Nothing wrong with that. Give it a shot. The lower proof whiskies will age differently than higher proof ones, but it's not in a bad way. The Cabin Still could certainly benefit from a little more aging too. My liter cost me a whoppin' $9.00 but is pretty young tasting. Oh, and welcome to Straightbourbon! This is truly the best place for whiskey information anywhere! Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted November 23, 2011 Author Share Posted November 23, 2011 Possibly a Noob question, but is the aging of something other that "white mash" not generally practiced? Like, if I pick up some Cabin Still and age it for a few weeks in a 2L barrel, is it worth the effort? Any thoughts are greatly appreciated!To take your question literally, aging anything, even white whiskeys, isn't "generally practiced". It's really an experiment to see what you can control, and perhaps to learn things you like. The journey is worth a lot more than the destination. Link to comment Share on other sites More sharing options...
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