MacStill wrote:r.c.barstud wrote:yup, wineries do this, its called "planking" more cost effective, not as good, but its a LOT cheaper
:D
i knew you would come up with something :)) :))
MacStill wrote:r.c.barstud wrote:yup, wineries do this, its called "planking" more cost effective, not as good, but its a LOT cheaper
:D
bt1 wrote:Very impressed,
A true insite from a well experienced guru, genuine compliment here bloke... and not over stating it RC, more than over due.
Very much appreciated thanks for your extra notes and will need to re read a few times.
I'd ask the Admins to sticky this thread please...it's as close as we have to a true long term ageing write up and is well worthy of the sticky status.
RC my personal and many others express thanks for taking to the time to explain your craft. It will serve as a reference for many.
bt1
MacStill wrote:r.c.barstud wrote:yup, wineries do this, its called "planking" more cost effective, not as good, but its a LOT cheaper
:D
crow wrote:Some of the statements here are incorrect, it shouldn't worry me but for some reason it does' it bugs the hell out of me. You CAN NOT age in a glass jar or any other impervious container end of story. The thread is called "aging"in barrels and some of the methods described are flavouring with wood, not that I'm in any way putting shit on that. I myself only have 4 barrels so most of my spirits are subject to "flavouring" not aging. If I ground up oak or chestnut for example and boiled them in ethanol to extract the compounds to a concentrated essence and then wrote about using an eye dropper to flavour my spirit I would get jumped on for describing it as "aging" and rightly so. Wood flavouring is achieved fairly quickly aging is as the name suggests is not so quick. the only way you will get some of the result of aging in a demijohn I by having some of the higher alcohols becoming locked in the carbon that was converted to charcoal by char or toasting and even that process is filtering not aging and gives a different result. There is nothing wrong with wood flavouring good spirit, if your cuts were defined you should get a good result and a small amount of wood over a long period will result in some very beneficial compounds being leached into your spirit but even after a thousand yrs in that jar it will not be "aged' the flavour, profile and mouth feel you would associate with a well aged spirit will never ever be replicated by even the best cuts from the finest hearts that have be subject to flavouring only and no aging, No doubt I will get flamed for that statement and ppl will say we this peanut should try this then coz it tastes great, yeah I know . I have spirit haven't aged (most of my spirit in fact) because I don't think its necessary as it tastes very nice as is with couple of pieces of oak to flavour it but I wouldn't bet a wooden penny that it couldn't be improved by barrel aging if I could be fucked, The right barrel for the right amount of time will do a fine job aging as long as it does not get over oaked as can happen with small barrels or by putting pre-flavoured spirit in a barrel. I'm not trying to be some sort of luddite here just stating an undeniable fact that seems to be being ignored :handgestures-thumbupleft:
Edit I know i have posted on some distress "aging" processes but I haven't failed to make the point that it is in fact flavouring not aging
crow wrote:yea bt1 partly and very slowly. I have earthenware with oak tops but they are not immersed so they both age and flavour very slowly, fine if ya not an impatient prick like me :teasing-tease:
Unglazed earthenware I believe will age without flavouring and in fact amphorae were universally used to store and age wine and spirit for millennia after millennia until it was found certain timbers would impart flavours and compounds that would ameliorate the final flavour of the finished rather than just simply remove unwanted higher alcohols :-B
Aussiedownunder01 wrote:Jees crow where did you get all those words did you eat a dictionary for lunch :))
Whats he talking about
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