Filtering only for pure spirits that are typically distilled several times, that are typically distilled in a continuous still with many bubble plates.
Barrel Aging
Oak Barrels and Simulating Aging
Spelled two acceptable ways; Ageing or Aging. There are two ways to add flavor post distillation. By aging in oak barrels and by simulating aging or flavoring.
Whiskey is known for it’s aging. Ageing give half the character to the produced spirits. Scotch must be aged for three years. Bourbon must be aged for two years, while many whiskeys are aged seven years.
Aging imparts a special rich taste that comes from the type of oak in the barrel. Character also comes from the different degrees the barrels are charred or toasted. Barrels are charred so the activated charcoal absorbs the not-good-flavored oils.
The Barrels when stored go through changes of temperature. When it’s how the barrel expands, then it cools and gets colder. This makes the liquid go into the wood and then come out again. This gives it it’s aged flavor.
Aging is for Alcohol that has small bits of the mash in it that give it flavor.
The legal minimum when aging whiskey is 3 years.
Legal requirements =
Rum – sugarcane byproducts, such as molasses, sugarcane juice.
Whiskey =
Oak barrel aging = american, french, hungarian
White and red oak for furniture.
Barrels are burned at different levels depending on distillers preferences. Flavor depends on char level.
Toasted barrels are for wine
Storage length adds to the finished taste
Barrel ageing at 63 ABV (120 proof)
This is the optimal ABV to extract flavor from wood barrel
Aging above 62 ABV will extract unwanted tanins which give flavor a harsh bitter dry bite
Artificial Flavoring
Scientifically the same qualities gained from aging can be reproduced in a spirit.
Scotch = technically whisky (spelled without the “e”) that has been distilled and matured in Scotland
Whiskey =
Oak barrel aging = american, french, hungarian
White and red oak for furniture.
Barrels are burned at different levels depending on distillers preferences. Flavor depends on char level.
Toasted barrels are for wine
Storage length adds to the finished taste
Aging gives half the flavor. must be consistent. Adds color and oak flavor.
This stage is usually skipped by the home distiller. If there is any aging it is done for a month or two. Charcoal filtering will come close to the effect from any home aging.
The alcohol types that have a brownish look to them comes from being aged in a wooden cask, i.e. Bourbon, Whiskey, etc. One can put in caramel coloring or wood-chips to color the liquid or it can be put in a small charred cask and let age for a month or longer.
DIY
Aging gives half the flavor. must be consistent. Adds color and oak flavor.
This stage is usually skipped by the home distiller. If there is any aging it is done for a month or two. Charcoal filtering will come close to the effect from any home aging.
The alcohol types that have a brownish look to them comes from being aged in a wooden cask, i.e. Bourbon, Whiskey, etc. One can put in caramel coloring or wood-chips to color the liquid or it can be put in a small charred cask and let age for a month or longer.
Make a barrel tight .. Soak in tub for 2 hours to a day. If it has been stored burn a Sulphur stick in it to kill bacteria. This is mostly for wine because spirits kill bacteria. After the Sulphur burn rinse with boiling water.
This is a major effort for the home distiller and not very necessary. At the most a one month aging will be enough because of using small barrels. Oak chips can be placed into a distilled batch to give it that rich caramel color and also add a nice taste to the alcohol.
Use unscented wax to seal the barrel, mostly on the ends. Smaller barrels have a lot of surface area to alcohol so aging is shorter. a 3 liter barrel takes 8 to 90 weeks to age. A 5 liter barrel around 12 weeks to age. 10 liter barrel around 20 weeks
You can re-char a small barrel about 5 times. Scrape out the old charring with a wire brush. Use a butane torch or map gas. Be careful not to let embers burn. Have a spray bottle of water handy to stop any burning wood.
Barrel ageing at 63 ABV (120 proof)
This is the optimal ABV to extract flavor from wood barrel
Agins above 62 ABV will wxtract unwanted tanins which give flavor a harsh bitter dry bite
Using Glass or Stainless Steel “Barrel”
Oak Chips
Use medium oak chips … float for 5 days to a week
2 oz per gallon
3 liter small barrel = quick aging
20 days
Artificial Flavoring
Scientifically the same qualities gained from aging can be reproduced in a spirit.
Barrel aging in SS barrel————-
Charred oak chips and control of oxygen levels.
No barrel workmanship, reusable containers, low costs
Different wood chips used = fruit woods, peach, apple, pear, hickory, mesquite, can be conbined
Chips charred & more wood is faster aging …
DIY——————
Oak Chips
Use medium oak chips … float for 5 days to a week
2 oz per gallon
3 liter small barrel = quick aging
20 days