Frothwizard wrote:Surely the pressure cooker would create greater pressure than the freezing method?...and thereby a greater penetration of the oak etc...
MacStill wrote:Frothwizard wrote:Surely the pressure cooker would create greater pressure than the freezing method?...and thereby a greater penetration of the oak etc...
Alcohol, heat and pressure, you think the combination of them is ok ?
MacStill wrote:Frothwizard wrote:Surely the pressure cooker would create greater pressure than the freezing method?...and thereby a greater penetration of the oak etc...
Alcohol, heat and pressure, you think the combination of them is ok ?
Frothwizard wrote:MacStill wrote:Frothwizard wrote:Surely the pressure cooker would create greater pressure than the freezing method?...and thereby a greater penetration of the oak etc...
Alcohol, heat and pressure, you think the combination of them is ok ?
Awww c'mon Mac. You take all the fun out of it!!!
MacStill wrote:Frothwizard wrote:MacStill wrote:Frothwizard wrote:Surely the pressure cooker would create greater pressure than the freezing method?...and thereby a greater penetration of the oak etc...
Alcohol, heat and pressure, you think the combination of them is ok ?
Awww c'mon Mac. You take all the fun out of it!!!
We have always taken safety seriously here, it's not about to change ;-)
db1979 wrote:The idea of a pressure cooker is to increase the boiling point of the water inside it which means that the food gets hotter and cooks faster. If you put some of your aging stock in there and heated it you may end up with adverse degradation reactions happening to any number of the complex flavour molecules in your spirit. If you want to play around with pressure, don't mess with heat at the same time. But then you can always go ahead and prove me wrong but my money is on foul tasting product.
I would try some other way of increasing pressure rather than heat, you could try pressurising a pressure cooker with CO2 from a CO2 cylinder, a pump, or putting some dry ice inside the pressure cooker along with your spirit. Just make sure the pressure relief valve is working first! The last option is the only one that wouldn't require modifications to your pressure cooker.
db1979 wrote:
Muppet, I agree that this isn't something to be done without concern for safety but I don't see how the spirit that is being aged is supposed to ignite if there is no increase in temperature. Further if the dry ice idea works then it'll involve an unmodified pressure cooker that will release pressure if it gets over 15 psi and at a temperature lower than room temp. Also, ethanol is made industrially by reacting water vapour and ethene gas at 300 C and between 60 and 70 atm (15 psi rating of the pressure cooker is equivalent to 2 atm of pressure or 1 atm above atmospheric pressure). If ethanol is a product of this reaction at those conditions then it is stable at those conditions and there is no way a pressure cooker that isn't being heated is going to cause ethanol to spontaneously ignite. Once again, if CO2 (from dry ice for example) is used then the amount of oxygen in the pressure cooker will be reduced (especially if the lid is left off for a little while to allow the generated CO2 to displace the air). Ethanols Autoignition temperature in air is reported between 363 C to 392 C. Ethanol won't burn in CO2.
drunkmore wrote:Db Cool idea But costly don't you think
drunkmore wrote:Or you could just put oak staves in a demijohn and leave it in a cupboard for a few months .
catcher wrote:Stick with aeration. It is simple and it works! I have seen and taste it first hand.
Stick with aeration. It is simple and it works! I have seen and taste it first hand.
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