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by TasSpirits » Fri Mar 31, 2017 4:42 pm
So I have some very dry Ginger Beer at 10%, options are back sweeten or add it to a Whisky run, I have some AG Barley, Rye and Wheat I'm about to strip. Thinking maybe do 1 more strip of the same and add the GB to the spirit run. Thoughts? :handgestures-thumbupleft:
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by Plumby » Fri Mar 31, 2017 5:07 pm
I think that would be a very tasty drop after a while on oak. :handgestures-thumbupleft:
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by Zak Griffin » Fri Mar 31, 2017 5:21 pm
Dunno if I'd be adding ginger brandy to AG whiskey... but let us know how it goes if you do!
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by TasSpirits » Fri Mar 31, 2017 5:30 pm
I've got plenty of my favourite Whisky, Rum and experiments down aging, trying to think outside the box for something new. I love Ginger BTW. :handgestures-thumbupleft:
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by coffe addict » Fri Mar 31, 2017 5:38 pm
Go for it, if it doesn't work out rerun it as neutral and make gin! I think it could be quite nice but getting the balance of ag to ginger would be the trick.
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by bluc » Fri Mar 31, 2017 6:18 pm
I made and distilled some ginger beer with my pot still. I intended to not age it. I got very little flavour carry over and ended up adding ginger for extra flavour. Your mileage may vary..
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by TasSpirits » Sat Apr 01, 2017 9:01 pm
Running this now, 10LAG low wines and 10L 10% GB, nothing ventured, nothing gained. :D
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by bluc » Sat Apr 01, 2017 9:05 pm
:handgestures-thumbupleft: def interested in how this turns out..
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by db1979 » Tue Sep 26, 2017 7:54 pm
How did this turn out tas? Too early to tell?
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by TasSpirits » Tue Sep 26, 2017 9:59 pm
db1979 wrote:How did this turn out tas? Too early to tell?
Haven't looked at it since I put it down, will check next march maybe 8-}
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by bluc » Tue Sep 26, 2017 10:13 pm
You go a long time between taste tests :sad:
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by db1979 » Tue Sep 26, 2017 10:13 pm
Fair enough :handgestures-thumbupleft:
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by Stonemaker1 » Tue Sep 26, 2017 10:49 pm
I am surprised you have not given it the old 6 month mark sample :shock:
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by TasSpirits » Wed Sep 27, 2017 3:45 pm
I have a lot of experiments ageing away, the GB Whisky has not taken much colour from the oak yet :think: Smells OK, might even get motivated to dig it out and have a sample. Just started a new job so I haven't had much time for drinking or distilling the last few weeks. :angry-banghead:
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by Stonemaker1 » Wed Sep 27, 2017 3:51 pm
TasSpirits wrote:I have a lot of experiments ageing away, the GB Whisky has not taken much colour from the oak yet :think: Smells OK, might even get motivated to dig it out and have a sample. Just started a new job so I haven't had much time for drinking or distilling the last few weeks. :angry-banghead:
What ratio of oak per litre is it :think:
I find 1 domino to each litre gives good colour over 6 month period. Around 13 grams
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by TasSpirits » Wed Sep 27, 2017 3:56 pm
Stonemaker1 wrote:TasSpirits wrote:I have a lot of experiments ageing away, the GB Whisky has not taken much colour from the oak yet :think: Smells OK, might even get motivated to dig it out and have a sample. Just started a new job so I haven't had much time for drinking or distilling the last few weeks. :angry-banghead:
What ratio of oak per litre is it :think:
I find 1 domino to each litre gives good colour over 6 month period. Around 13 grams
I generally only use 1 per 2L, i don't drink much young spirits anymore, unless Im drinking it white, mostly ageing long term now. :handgestures-thumbupleft:
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TasSpirits
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by TasSpirits » Wed Sep 27, 2017 11:11 pm
Update: tried 1 nip at ageing strength, the wheat needs some more time to settle, nice spice note from the rye ,definite GB bite that fades to a nice malty finish. Will try again in march. :handgestures-thumbupleft:
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