Aussiedistiller, Home Distilling, Moonshine, Home Brew

So I'm just wondering .

I've got some juice on boub staves at the moment that is just about cooked .

Are my staves finished or is there further goodness in there ?

Cheers Al

Plenty you can do with them...

Chuck them straight in the next batch, you'll have to wait longer for the colour and flavour though.

You can char them if they aren't already for a different flavour twist.

If you've got a weber, throw them on the heat beads for a hint of smoke in your next roast.

:handgestures-thumbupleft:

You can actually reuse them. I bake mine in the oven for an hour or more, get an old homebrew can, drill plenty of holes in it. (I've even left them In a cardboard box in the shed to dry out. Forgot about them for a couple of years! They're just as good as the new ones out of the packet.

Clearly i need to get another couple of barrels of TPW or CFwhatever on the go . :obscene-drinkingdrunk:

CF is what i would do for flavour, not tpw

aussiebrewer wrote:CF is what i would do for flavour, not tpw

Yeh , I'll have a go at it one day but I just go for neutral for now . maybe a better still down the track some will change that one day . :handgestures-thumbupleft:

little off topic, actually way of topic but just a thought,

has anyone watered down 90-95% neutral with the wash before? say if you had CFW and you made neutral at 92%, is it possible then to water down to 65% or whatever ageing strength with the CFW wash after putting it through a coffee filter, even 60% maybe to get that bit more flavour?

2L of 92% would need 1.26L of wash to get it to 60% (worked this out with 12% in the wash too). if you can get closer to azeo the better as you would need more wash to water down meaning more flavour.

my washes taste like beer, and after i distill my spirit taste like watered down beer, before i age it that is then it tastes awsome :))

would this be worth an experiment if no one has tried before? might be an alternative to cordials for neutral still users? hell I would try it if it was all i had

Been done with with rum checkout bucaneer bobs rum on hd :handgestures-thumbupleft:

After my recent success with the new column I thought Id revisit these old staves that iVe had sitting in a jug since September .

Onto the stovetop on a wire rack to get a bit of char going , then into 2lt of 65% .




Here's the same mason after 24hours with another from the same batch without oak for comparison .

Funny how this process can be very exciting... I remember the first lot of Dominoes I put into some of our 'Beer' Whisky.
Checked it daily and shook it just to watch the colour change :D feel silly now...

I still enjoy the oaking process and enjoy tasting along the way..never ceases to amaze me what oak adds to spirit, and how wildly the flavour changes in the early days. :handgestures-thumbupleft:

I use those same jars for ageing.
Take those seals out as after a period of time they break down and leach a horrible tasting chemical into your spirit.
I buy 100% silicone baking mat and cut my own seals.

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Sorry for the threadjack but I'd hate to see good spirit go to waste.

For ageing you don't want the jar sealed... the spirit need to be able to breathe a bit. Take the seal out and clamp a piece of paper towel in the lid :handgestures-thumbupleft:

Done , they told me the seals were foodsafe , but i'll go with the opinions here .

Might pay clarke rubber a visit , So silicon seals for storing lows and paper towell for aging , done .



Paper towel , breathing eh zak how much would I lose doing that over say a couple of months ?

Food safe and alcohol safe aren't the same thing ;-)

How much you lose depends on temperature, humidity etc. what you gain, though, is properly aged spirits :handgestures-thumbupleft:

fair enough , might put a mark on the jar just to see .

You will also see a drop in ABV%...

Do a side by side test if you want!

After 36 hours , :scared-eek: think I might have overdone the toast 8-} Ah well , it is what it is .

If it turns out snot I'll just reneutralise it .

Is it french or american? French will go real dark fast..