- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Making your own small batch bourbon tips/tricks
Posted on 1/18/14 at 6:24 pm
Posted on 1/18/14 at 6:24 pm
Got a Breckenridge charred oak barrel and all the alcohol i need.
Looking for tips like what climate to store it in (hot, cold, alternating, open air, in a closet), how long before i taste it, what do i need to do before etc...
Looking for tips like what climate to store it in (hot, cold, alternating, open air, in a closet), how long before i taste it, what do i need to do before etc...
3
Posted on 1/18/14 at 7:40 pm to Breesus
Have considered this myself. Wanted to put up three small oak barrels for 12 years and give one to each son (keep the third for myself.
I have unlimited access to alcohol, but assume it is not worth the effort unless it is sour mash alcohol.
I always figured my pole barn was the best place to lay it aside. IMO you can't keep it inside because of the smell. Your house/garage/basement would reek of alcohol for 10 years. I know the warehouses at distillers smell wonderfully like whiskey.
Edited to add
I guess not. These guys
Whiskey kit
say you can do it quickly
I have unlimited access to alcohol, but assume it is not worth the effort unless it is sour mash alcohol.
I always figured my pole barn was the best place to lay it aside. IMO you can't keep it inside because of the smell. Your house/garage/basement would reek of alcohol for 10 years. I know the warehouses at distillers smell wonderfully like whiskey.
Edited to add
I guess not. These guys
Whiskey kit
say you can do it quickly
This post was edited on 1/18/14 at 7:44 pm
Posted on 1/19/14 at 1:11 am to Breesus
Tip: sell your secret recipe for millions.
Tricks: I ain't got shite.
Tricks: I ain't got shite.
This post was edited on 1/19/14 at 1:12 am
Posted on 1/19/14 at 6:14 am to HoustonGumbeauxGuy
homedistiller.org
Lots of info I may or may not have used. Also peruse their forum for tips,tricks and recipes.
Lots of info I may or may not have used. Also peruse their forum for tips,tricks and recipes.
Posted on 2/3/14 at 8:43 pm to MeridianDog
Forget the barrels use infusion spirals.
Your white dog, whatever the mash bill, should be ready pretty quickly (3 months).
LINK
Your white dog, whatever the mash bill, should be ready pretty quickly (3 months).
LINK
Posted on 2/3/14 at 8:52 pm to Breesus
quote:
Looking for tips like what climate to store it in (hot, cold, alternating, open air, in a closet), how long before i taste it, what do i need to do before etc...
Just an FYI, when the temperature gets below 40 degrees F the aging process basically stops. Aging is a function of temperature and spirit to oak surface area. The more surface area and higher the temperature (within normal temperature ranges) the faster the aging process.
quote:
and all the alcohol i need
Just curious, what kind of alcohol? What is the ABV and what's the mash bill?
Posted on 2/23/14 at 3:53 pm to MeridianDog
quote:
MeridianDog
bought the kit last week, should be here on Monday
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News