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Started By
Message
Aging your own bourbon
Posted on 12/4/18 at 9:20 am
Posted on 12/4/18 at 9:20 am
Does anyone on here do this?
I know there’s a 500 page thread on bourbon but I didn’t see much on aging yourself. No I didn’t look at all 500 pages.
Just curious if anyone has any tips on what makes a good bourbon better or a bad bourbon good. Gonna get a 2L barrel or two and give it a go.
There’s a cool channel on YouTube where the guy makes a PVW rip-off with some Wellers.
I know there’s a 500 page thread on bourbon but I didn’t see much on aging yourself. No I didn’t look at all 500 pages.
Just curious if anyone has any tips on what makes a good bourbon better or a bad bourbon good. Gonna get a 2L barrel or two and give it a go.
There’s a cool channel on YouTube where the guy makes a PVW rip-off with some Wellers.
7
Posted on 12/4/18 at 9:22 am to FreeDevin40
the best way to age something is to use time.
Posted on 12/4/18 at 9:28 am to FreeDevin40
The more the barrel heats and cools, the more the alcohol enters and leaves the wood. Are you going to char the barrel? What are you putting in the barrel?
Posted on 12/4/18 at 9:33 am to FreeDevin40
Well, as i understand it, there are a bunch of factors that make good bourbon. I am not a bourbon expert, so take this how you will:
1) Grain bill - do you want a more rye (spicy) or wheat (smooth) flavor?
2) Aging in barrels - The key to good bourbon is climate and the barrels. Bourbon is aged in rack houses. The varying seasons go from hot in the summer months to cold in the winter. This causes the barrels to expand and contract, causing the bourbon to soak up in the wood, and then release over and over, over several years. This gives it the great character and oak flavors. Char types is another thing. Good cooper's put together the barrels and char the inside to a specific level.
3) Barrel size also matters. A small barrel can hold a small amount of liquid, meaning more surface area for the bourbon to contact with the oak. Meaning, much quicker oaking flavor. Which usually means, a harsher flavor. I went to a craft distillery in Houston, Yellow Rose, and they used small barrels for bourbon aging. Well, that was some harsh stuff. So if you are using a small barrel, i don't know if i'd recommend aging a good bourbon it it.
4) Age - Alcohol smooths with time. A quick turnaround usually means a harsher bite.
I don't say this to discourage you. By all means, give it a go and see how it turns out.
1) Grain bill - do you want a more rye (spicy) or wheat (smooth) flavor?
2) Aging in barrels - The key to good bourbon is climate and the barrels. Bourbon is aged in rack houses. The varying seasons go from hot in the summer months to cold in the winter. This causes the barrels to expand and contract, causing the bourbon to soak up in the wood, and then release over and over, over several years. This gives it the great character and oak flavors. Char types is another thing. Good cooper's put together the barrels and char the inside to a specific level.
3) Barrel size also matters. A small barrel can hold a small amount of liquid, meaning more surface area for the bourbon to contact with the oak. Meaning, much quicker oaking flavor. Which usually means, a harsher flavor. I went to a craft distillery in Houston, Yellow Rose, and they used small barrels for bourbon aging. Well, that was some harsh stuff. So if you are using a small barrel, i don't know if i'd recommend aging a good bourbon it it.
4) Age - Alcohol smooths with time. A quick turnaround usually means a harsher bite.
I don't say this to discourage you. By all means, give it a go and see how it turns out.
This post was edited on 12/4/18 at 9:34 am
Posted on 12/4/18 at 9:53 am to FreeDevin40
quote:
There’s a cool channel on YouTube where the guy makes a PVW rip-off with some Wellers.
You're probably talking about poor mans pappy which should not require any aging.
I have a mini barrel and age cocktails sometimes which is kinda fun
Posted on 12/4/18 at 10:06 am to FreeDevin40
What are you looking for when choosing a barrel to age store bought whiskey?
Posted on 12/4/18 at 10:08 am to BugAC
Seems like a waste of time to me.
This post was edited on 12/4/18 at 10:10 am
Posted on 12/4/18 at 10:17 am to BugAC
quote:
3) Barrel size also matters. A small barrel can hold a small amount of liquid, meaning more surface area for the bourbon to contact with the oak. Meaning, much quicker oaking flavor. Which usually means, a harsher flavor. I went to a craft distillery in Houston, Yellow Rose, and they used small barrels for bourbon aging. Well, that was some harsh stuff. So if you are using a small barrel, i don't know if i'd recommend aging a good bourbon it it.
4) Age - Alcohol smooths with time. A quick turnaround usually means a harsher bite.
I guess this is why I want to try it out. Several companies make mini barrels. Some are made from old aging barrels, other fresh wood. Will definitely change the flavor to be aged.
There's a chart from a mini barrel maker. Kinda gives you an idea how long to leave it for.
Buffalo trace and others make a white dog for aging so may start with that and see what it does. Then do a bottle of BT or something to see what happens.
Posted on 12/4/18 at 10:29 am to BitBuster
quote:
What are you looking for when choosing a barrel to age store bought whiskey?
A decent barrel I guess. There are barrel makers who appear to make good small aging barrels with quality wood that simulate 53-gallon barrels as best they can. And are charred on the inside as well.
Posted on 12/4/18 at 10:29 am to FreeDevin40
Seems pretty low risk, cost wise, if the barrels aren't too expensive. Makers Mark sells white dog as well, though I think it's only at their distillery. Iirc, a bottle of it was only around $25.
Hardest part would be replicating the temp swings that cause the Bourbon to move in and out of the wood, and I guess you really don't have much say in the char level of the barrels.
Hardest part would be replicating the temp swings that cause the Bourbon to move in and out of the wood, and I guess you really don't have much say in the char level of the barrels.
Posted on 12/4/18 at 11:05 am to The Spleen
quote:
Hardest part would be replicating the temp swings that cause the Bourbon to move in and out of the wood
In south louisiana, just put that barrel outside.
Itll go from 40 to 80 and back down again in a couple days.
Posted on 12/4/18 at 11:35 am to FreeDevin40
I have a 2L barrel I experimented with. I poured 2 750ml Weller Special Reserves in there for 80 days over the summer. I alternated keeping it in the kitchen and on the back porch. Over the course of 80 days, I lost almost half a bottle due to evaporation or Angels Share.
The finished product turned out OK I guess. Its not bad in an OF, but had a bit of a burn while neat the normal WSR does not have. It was noticeably over Oaked and more Amber in color.
All in all it was a fun experiment and smelled incredible every time I brought it inside to chill on the counter for a week. But I wont try that again with an already distilled whiskey.
The finished product turned out OK I guess. Its not bad in an OF, but had a bit of a burn while neat the normal WSR does not have. It was noticeably over Oaked and more Amber in color.
All in all it was a fun experiment and smelled incredible every time I brought it inside to chill on the counter for a week. But I wont try that again with an already distilled whiskey.
Posted on 12/4/18 at 11:54 am to The Spleen
quote:
Hardest part would be replicating the temp swings that cause the Bourbon to move in and out of the wood
Would just leaving it outside in the summer on the porch or the carport be enough? That's 20 degrees difference between day and night and the roof would keep it out of direct sunlight.
Posted on 12/4/18 at 2:06 pm to TigerstuckinMS
Considering most bourbons are aged for at least 5 years, and go though 4 changing of seasons all of those years, I doubt 20 degree changes over 80 days will generate the desired outcome. But I don't know that for fact.
I'd aim to start the aging mid fall to maybe get some early hot days, and finish on some cold days.
I'd aim to start the aging mid fall to maybe get some early hot days, and finish on some cold days.
Posted on 12/4/18 at 5:23 pm to FreeDevin40
Bought two 2L barrels for the SO as decorations for her home bar and now I rotate bourbon in one & rye in the other. The first thing you need to do is condition them with water for 2 weeks. I filled them both with tap water & kept them fairly moist by periodically running them under the tap. This helps the barrels seal.
I'll only tell you about the bourbon barrel because its the same method just different juice for both. All bourbons soak for 30-35 days. No real difference in the 5 extra days, I just sometimes forget about them.
First fill was with 1.75L Weller Special Reserve. After aging there was a slighly darker hue and richer nose.
Immediately after draining the barrel I added 1.75L of Four Roses Yellow label. It came out tasting & smelling amazing.
Next fill was with 1.75L of straight Buffalo Trace. This one had the most noticeable difference probably from blending with the other two bourbons that soaked into the wood.
I then blended 500ml each of the aged bourbons back into the barrel for a 30 day nap. The results were tremendous. I'd take the Pepsi fricking challenge with this shite!
The Gambler (as we affectionately called it) lasted about a year in the bottle & has since been added to other iterations and blends. We also created an infinity bottle with it and other runs.
It's fun to take samples as they age to see if any flavors are changing but I found that anything over a month tends to lose too much volume and gets really hot.
I'll only tell you about the bourbon barrel because its the same method just different juice for both. All bourbons soak for 30-35 days. No real difference in the 5 extra days, I just sometimes forget about them.
First fill was with 1.75L Weller Special Reserve. After aging there was a slighly darker hue and richer nose.
Immediately after draining the barrel I added 1.75L of Four Roses Yellow label. It came out tasting & smelling amazing.
Next fill was with 1.75L of straight Buffalo Trace. This one had the most noticeable difference probably from blending with the other two bourbons that soaked into the wood.
I then blended 500ml each of the aged bourbons back into the barrel for a 30 day nap. The results were tremendous. I'd take the Pepsi fricking challenge with this shite!
The Gambler (as we affectionately called it) lasted about a year in the bottle & has since been added to other iterations and blends. We also created an infinity bottle with it and other runs.
It's fun to take samples as they age to see if any flavors are changing but I found that anything over a month tends to lose too much volume and gets really hot.
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