CH3CH2OH wrote:Yes, I kept a couple of ounces out to compare. Definitely a change in palate and the evaporation was minimal. It is also in the basement storeroom at about 16'C with a paper towel wrapped fairly tightly around the tube acting like a bung but is still able to let some air out. It must act a bit like a filter cause the paper towel definitely smells.
Unfortunately, this batch of rum is going to get rerun :sad:
Right from the start, due to taste and smell of what I put on oak, I had suspicion I accidentally added a jar of early heads when combining my cuts. After about 5 drinks last night, my headache this morning confirms my suspicions.
I have a sensitivity to many commercial alcohols, especially those with a high heads content. I have always drank higher end spirits for this reason, not always to good success but usually!!!
Wine and beer is really hit and miss as everything from the ferment is still in there. I have my couple of brands that I stick with for this reason.Thats part of the reason why I am so brutal on my cuts and why I am a fan of carbon filtering my neutrals. Also is is almost a necessity for me to make my own spirits, I can control the cuts and what is in my spirit. Thus, I can enjoy a few drinks and am not hurting my brain with the "poison" that is in many commercial spirits!!! I judge my level of poisoning by the headache I get from what I have consumed!!!
peter wrote:Even basic distilling literature says ‘aerating’ is simply ‘oxygenating”. The very easiest way is what those in the painting trade call ‘boxing’ or pouring the mix from one container to another and back again, at least half a dozen times. If you have a honey gate or large dia. tap to the bottom of your container just box by opening the gate into another container is ideal. You can just box 10L this way and tip it back in again, repeating. When the mash mix is well aerated tip in the yeast and box twice more to thoroughly mix all.
If you were a boutique winery you would have a 'Must' and depending on the weather you must keep the Must warm, so in winter wrap in a woollen blanket, eider down, sleeping bag or insulation. The lid should be on but not quite sealed on one side to allow gases to escape. This should vigorously ferment as the yeast eats the sugars. Set up the Must drum where it does not need to be disturbed when you remove the must water in around 5 days time for distilling.
the Doctor wrote:the aerated whiskey was fully coloured within 4 months the un aerated took a year... It was evident that the constant movement was helping with the extraction.
Doc
WTDist wrote:the Doctor wrote:the aerated whiskey was fully coloured within 4 months the un aerated took a year... It was evident that the constant movement was helping with the extraction.
Doc
Did the aerated 4 month batch taste as good as the year aged batch doc?
WicketNut wrote:Mine goes reasonably hard, something between your last two pics. The idea is to get the spirit moving around the oak, so I think the more the merrier.
It does speed up evaporation, so keeping it covered is important.
I leave it on 24 hours a day for 6 to 10 days, then seal and leave to age naturally for another X months. Longer the better.
To avoid over oaking, I limit the dominoes to 8g per litre.
I have made minor variations on this theme and still waiting on results, but the stuff I have done as above is coming out great.
Experiment and let us know how it goes. :handgestures-thumbupleft:
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