Aussiedistiller, Home Distilling, Moonshine, Home Brew

I was given this as an Xmas gift. Advertised as the "worlds fastest oak ageing vessel". 700ml, american white oak with a medium char. Filled it with water and let sit for 24 hours to swell the wood. I was lucky as there were no leaks. Drained it out and refilled with nutrigrain whiskey at 40%ABV. I left it for another 24 hours and gave it a test. Perfect color change but way too over oaked. I think this is because its new and it should be a lot better after a few uses. Can be used more than 50 times. I've got it filled up again for a second try.

Very nice. Now I’m gonna have turn one. Just when I needed a new project, too. What are the dimensions? :o

I see your in Texas so ill leave the conversions up to you!
Bottom to top of the lid. 37cm
Diameter. 8.5cm
Circumference. 28cm
Wood thickness under the lid is 8mm.

Huge thank you Fatguts :text-thankyoublue: That works fine for me, metric is ‘more better’ for woodworking - everybody hates fractional maths.

Try aerating your over-oaked product. Search aerating in the forum if you're not up on what it's all about. Aerating will oxidise the tannins from oak. Oxidation makes the tannins lose their bitterness. You get extra tannins from exposed end grains, which your bottle likely has lots of. Once oxidised, the tannins become less soluble too so they precipitate and contribute less to the flavour.

What would you use to aerate? Something like an air stone or a wine aerator? How quick is the aeration? I don't need to aerate anything, I'm just curious about the process

Stainless airstone and silicone hose connected to aquarium pump :handgestures-thumbupleft:

MaKa wrote:What would you use to aerate? Something like an air stone or a wine aerator? How quick is the aeration? I don't need to aerate anything, I'm just curious about the process

Someone did some tests on a beer forum using a DO meter (disolved Oxygen I think?) and the results from decanting back and forward for a few minutes were surprisingly good

Cheers guys, satisfy my curiosity there

Hello

I have been mainly producing FFV AND CFW and have some currently aging on SS bourbon staves at 40% for 3 weeks - but still not oaky enough for my taste.

Was looking at getting toasted oak dominoes but this might do the same - just quicker. Was interesting that this could be used up to 50 times. Description says that its medium toasted.

Has anyone else used this product and compared it against chips/chunks/dominoes ?

Thanks

OP