Aussiedistiller, Home Distilling, Moonshine, Home Brew

finally tasted it tonight , smells great.... tastes terrible. I think i over oaked it , but aparently you can ride through that flavour with time ??? do i cut my losses and reflux it to a neutral or try to fix it. It seems to have this weird vanilla , headsy ??? taste that just sits on the tongue long after each sip.

Any suggestions ?

I was going to give a bottle to my old man, but now im too embarrassed ... I'll just have to give him a essence. I really wanted to give him something that i made from scratch. owell. so far i think its only good for starting fires lol

Why don't you cut it with your next run? You throw some premium hearts into that and it would soften it up a treat.

What have you got in the fermenter?

:text-+1:

BackyardBrewer wrote:Why don't you cut it with your next run? You throw some premium hearts into that and it would soften it up a treat.

What have you got in the fermenter?

i got first gen UJSM on... ive also got another 1.5 L 60% of DWWG which i just put on a stick... probably have some TPW laying around

Think its worth adding the rest of DWWG , or the TPW

If it was me I'd be cautious and use BOTH. You might lack a little flavour and depth, but you'll get a consistent and reliable tasty product out of this.

cheers , reckon i should let it breathe again afterwards ?

Linny I have experimented time and time again tasting my liquor early and I will never ever be convinced that booze after 2 minutes is better than booze aired after 48 hours.

I cap mine with paper towels and wait 2 days and the difference is huge.

if its headsy maybe its got heads in it in which care you may grow old waiting to see an improvement and blending will slightly down grade your UJ. This is not the way I would go really , why not to be safe throw it in with ya UJ run , that is what I would do

If you've got drinking stock,I'm with Crow :handgestures-thumbupleft: If you ain't got drinking stock,mix it with coke :laughing-rolling: Coca cola that is,the other might not be too bad either :scared-eek: :scared-eek:

i ended up mixing the fresh DWWG with the over oaked, so i ended up with about 6L @ 38% . added 500ml of TPW to water down the colour. gave it a shake and had a taste..... much better already. its not perfect but im happy enough to put it on the shelf. that vanilla taste is there but alot more subtle.
do you think that is the timber ?

What was ur ageing method linny? What ratio did ya use and for how long?

Adding a lighter liquor to over oaked is the easy way, as others have said if u run it again with some wash or low wines you'll have a chance to make the proper cuts and add the right amount of oak.

We sometimes have to accept our mistakes and make good of them the long way.

Raw unaged oak will give some really unwelcome flavours, if u source ur own oak make sure it's natural and dry

the sticks(domino's) are fine , i wont mention where i got them... was about 100g(3 sticks) to 1.5L @ 60 %. Im guessing its way too much, and with the 40 *C heats ,,, just sped it up waaaay too much. I originally thought it was headsy , but it wasnt. just over oaked to the shit house

Linny wrote:the sticks(domino's) are fine , i wont mention where i got them... was about 100g(3 sticks) to 1.5L @ 60 %. Im guessing its way too much, and with the 40 *C heats ,,, just sped it up waaaay too much. I originally thought it was headsy , but it wasnt. just over oaked to the shit house

I'm using 2 dominos in 3L @65% after reading too many over oaking posts, tend to be conservative.

I have never really understood about over oaking...maybe someone can explain it to me in a language I can understand. Alcohol gets left in barrels for 5, 10, 15 ..how ever many years...how does putting a few too many sticks in a demi of likker over oak it after a matter of weeks or months? I would have thought a barrel has a lot more surface area than a shitload of oak sticks or dominoes.

aging barrels are like 300L and the spirit only contacts the wood grain on the interior surface of the staves of the barrel.
oak sticks/dominoes have 2 surfaces, plus the end grain is exposed.
As the grain is how a tree pumps water from roots to leaves, I reckon it is adding to oak surface (basically additional surface area think m^2 versus m^3).
If the volume of liquid to surface area percentages where calculated out, wonder how they would stack up.
Anyway thats my uneducated take on it at this point.

A hogshead has jack surface area to volume contact.

We accelerate the process with higher surface area, agitation, distress heat treatment and alike.

Great cos we get several months/years aging for a product we can't keep for 4 + years in most cases.

In fact if you really want to taste it, get a 6m length of 50mm poly pipe cement it in your back yard, make a flat table with a 100mm hole in centre, add a flag or in my case old tea towel to end, lash a 9lt or larger keg to it, let the wind rock it for 2 months...love windy nights for some reason ????? then you'll taste over oaking...but it's a great blender for young stuff.

bt1

yes some of the Americans age by hanging the barrel from a tree, does make sense that it would speed things up cause I bet it makes them angels thirst

crow wrote:yes some of the Americans age by hanging the barrel from a tree,

I guess they don't live in cyclone territory lol