Gatorade wrote:I ran the last 30 litres of wash as you suggested, switching from full reflux to a thin stream of product by increasing power worked quite well, by the time two plates had fogged up the glasses i was on full power and collecting tails. It is easier to adjust the power level than a small adjustments to a needle valve.
I made the domino's from a French oak barrel I was gifted from a local vineyard that had been used for Pino Noir. I placed the domino size pieces of oak on tin foil and put in the oven at 210c for three hours. These were then toasted on one side with my butane burner.
I have two 5 litre glass vessels with the product at 65% abv, and about 24 oak domino's in each.
After a week the caramel colour is slowly spreading down the vessel. I have just tasted both vessels and am loving the flavour's so far, I will keep tasting each week until the domino's are no longer needed.
One of the 5 litre vessels has a slight bitter after taste, I guess i was greedy with the cut's. Should I stop ageing this and re-run via a pot still to remove the slight bitter after taste or would leaving it ageing change the after taste to something more pleasant like the other 5 litre vessel ?
Wellsy wrote:The general rule of thumb is the French is for whiskey and American for bourbon but if we listened to the rules we would not be doing this :)
BigRig wrote:Using the 5 star medium french dominos. Not sure if they are used or new. Catching up with andrew friday so will get some american dominos for the whiskey.
French has only been in for 5 days so will pull em out and throw some yank dominos in.
Wellsy wrote:The general rule of thumb is the French is for whiskey and American for bourbon but if we listened to the rules we would not be doing this :)
I found the French colours up super fast where the American takes longer. So it may depend how patient you are :)
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