Charcoal that can be used to smooth the flavor of bourbons and rums may be made at home like this: use either hickory, oak, or sugar maple wood (buying it from a lumber supplier is easy enough) as these are proven to be nontoxic.
Split the wood into finger-width sticks about 4 to 6 inches long, then pack them into an old coffee can that has no more of that coffee smell or any rust. Pack them in standing upright so there isn't much space between them. Once the can has a solid layer of these sticks crammed in together like sardines standing upright, cover the top of the can with a layer of heavy tinfoil that has a pencil sized hole in the middle of it. Place this arrangement on your propane burner (this is not to be done inside!!), and set the heat on high. After a bit of heating up, some steam, then other various flammable organic gases will evolve off (if the foil swells up, make the hole a bit larger- try not to burn yourself). Once there is no more gas/steam coming out, turn off the heat and let the can sit outside to cool on it's own with a cover to exclude any air from getting in. Once cool, rinse any ash off in some cold water and use however you wish. Do not poke any holes in the coffee can - that will allow air into the mix and turn all of the wood into ashes, instead of turning it into charcoal.
bluc wrote:I char with propane cant see how butane would be any different :handgestures-thumbupleft: nice score!! The above guide you posted is for charcoal. Charcoal charred oak and toasted oak are 3 seperate things..
I char with propane cant see how butane would be any different nice score!! The above guide you posted is for charcoal. Charcoal charred oak and toasted oak are 3 seperate things..
Oaking - Several different flavors can come from a single type of oak if alcohol strength is adjusted during maturation. 55%-53% will give vanillins, 40%-50% will give a mix of vanillins and sugars, 40%-49% will give sugars.
What I like to do is start at 55%-53% for first phase (1 to 12 months) then dilute to 40% (3- 12 months). In this manner I am adding sugar from the cells of the wood while I marry the dilution water to the whiskey. This results in rich vanilla oak charater with silky legs that cling to the side of the glass. The procedure works well with all types (chips or BBL) and varieties of Oak.
WTDist wrote:i do 68% and let it evaporate to the low 60%'s
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