Aussiedistiller, Home Distilling, Moonshine, Home Brew

I age my rum at 65% wondering do I use the same abv percentage for macwhiskey or bwko? Using macs french oak dominoes thanks in advance :?

Really up to you. higher can pull more tannins so ive read but different % pulls different glavour and this can also be affected by the toasting temp of the oak. ive had success at 75% and let it evaporate over time as it aged and stopped at 68% but that was with one i toasted and everyone is the different. maybe do some at 65 and some at 70 and if you have enough 75%. uts all experimenting

Ok thanks will give it a go at 65 see how i go.. :-B

62.5% :teasing-tease:

OzKev wrote:62.5% :teasing-tease:

Industry standard for a LOT of whisky.

Doesn't mean this is correct for YOUR spirit though.

Can always play with different variables and do blends and make something awesome :handgestures-thumbupleft:

I generally go in at 65 - 67% abv...this gives us some wriggle room as the abv drops over time...it means we are in no danger of finishing below 60% ...which is our cask strength. Anywhere is the 60's work though, it depends a bit on how long you are going to hold for aging...short age 62% ( months ) long age 67% ( many years ) any way that is how we do it here.
Cheers
Doc

Thanks gives me a good starting point :handgestures-thumbupleft:

I'll give you a heads up mate. I bought French oak from macs shop because I wanted to age some bourbon and all he had was French oak at the time. It oaked it all right but tasted like a sweet whiskey. Not really bourbon flavoured.
If you can, buy some of his American oak dominos. I bought a couple of kilos off him and used it on the same liquor. It made a massive difference in flavour profile.
Not trying to hijack the thread but would like to know does anyone here regularly use French oak on their bourbons as the main or partial flavour contributor? I've got a kilo I have to work out how to use as I'm not a whiskey fan.

warramungas wrote:I'll give you a heads up mate. I bought French oak from macs shop because I wanted to age some bourbon and all he had was French oak at the time. It oaked it all right but tasted like a sweet whiskey. Not really bourbon flavoured.
If you can, buy some of his American oak dominos. I bought a couple of kilos off him and used it on the same liquor. It made a massive difference in flavour profile.
Not trying to hijack the thread but would like to know does anyone here regularly use French oak on their bourbons as the main or partial flavour contributor? I've got a kilo I have to work out how to use as I'm not a whiskey fan.

In the same boat i bought the french oak literally a day before the american arrived But not a fan of burboun so i am eager to see what french oaked whiskey tastes like.
I will be sure to get some of the american for the bwko i am making..I am a big fan of macrum with some french oak be interesting to see what its like with american though..

I aged some corn whiskey [just through 4 plates ] on American oak at 65% [Docks recommendation ] for 6 months and everybody that has tasted it loves it :handgestures-thumbupleft:

Funnily enough I think I am the only distiller in the world who prefers French oak for almost everything... we use french for all our whiskeys...although they are all celtic style whiskeys. I have been happy with the results on French oak for decades. The secret to french oak is patience...but that is the secret to making fine spirits...nothing can take the place of time. IF you need to char your oak look into a thing called a looftlighter it is a super heated air gun for starting fires...but does a good job of charing oak...
Cheers
Doc

Thanks again doc :handgestures-thumbupleft:

On a side note I absolutely love mac rum on french oak 15g/l at 3 months is so awesome its beyond words :music-deathmetal: So far better than any rum I have tried its not funny even with a newb like me at the wheel..
Really have to get some american dominoes off mac to compare to the french ones..

Well after a week on french oak :oops: I reakon the macwhiskey tastes like a super smooth non harsh version of jack old number 7... :happy-partydance: will give couple family members a taste see what they reakon..My american oak turned up wed so I will have 2l f0 and 2l Ao (4l each at drinking strength)to compare :handgestures-thumbupleft: Its nice but I think I will stick with rum for my go to recipe.. 8-}

Hey doc you said to look into looftlighter for charring oak any reason I cant just hit it with a propane torch? does it not get hot enough? or will it give it a "gas" flavour?

I use my propane torch. havent had a gas taste. chars nicely n fast

Thanks wtdist will give it a burl. Have 6 gens of rum to run, want to add a bit of char to it see what it produces :handgestures-thumbupleft:

the ones i have chared all over taste like the others but the color has come out a lot faster, and im thinking flavour too. charing increases surface area on the side of the dominoe so the alcahol can have more area, and provides a slight filter i guess

Do you reakon it changes the flavour at all? Smokey or heavier caramel/vanilla flavours

ive had heavy chared and toasted ones before. like wayyy toasted and on fire :laughing-rolling:

made an alright drink. not my fav but it was alright at the time on essence.
if you want a smokey flavour try lighting them on fire with your torch as you toast them, they will catch on fire anyway toasting 8-} and when they are nicelty alight drop them in an empty milo tin or paint tin and put the lid on. it will smuther the flames out and retain the smoke flavour a fair bit

when i char mine i just hit them with the hose to put the flames out :))