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Old 07-30-2009, 03:45 PM   #1
Bowtiebrewery
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I regularly get together with some family friends and one of them said he would pay for my costs to make a single malt scotch... Now... I know how to make scotch... its pretty simple... and I have access to a Still, however... I do not have access to a good barrel... I was thinking about doing something a bit wierd...

I was going to toast up some oak chips and char a few of them to simulate the oak character you would get in a barrel. Then let it age in a carboy for about 5 years before checking it... Does anyone think this will work?

Thanks,

Jason



 
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Old 07-30-2009, 03:53 PM   #2
friarjohn
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oak in sealed carboy. put in closet. dont touch. i think it may be close.



 
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Old 07-30-2009, 04:09 PM   #3

Just a general FYI: he's not asking about distilling, keep the discussion on topic or it will get locked.
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Old 07-30-2009, 04:13 PM   #4
Bowtiebrewery
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Thanks I don't need any info on Distilling ... Just suggestions on oak amounts, if it will work or if I'm wasting my time. Thanks for the Heads up brad

 
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Old 07-30-2009, 04:35 PM   #5
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The Wood Aging episode of Brew Strong might give you some pointers. Its specifically geared toward beer, but I bet it would give you a starting point.

 
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Old 07-30-2009, 04:59 PM   #6
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I don't see why it wouldn't work. It's a long time but if you have the extra carboys you could do two batches with different amounts/types of oak chips.This site has some different types: oak and cabernet oak. The Barbecue Store - Search Results - For all your barbecue, barbeque and bbq outdoor needs
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Old 07-30-2009, 05:13 PM   #7
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Buy a barrel.
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Old 07-30-2009, 05:15 PM   #8
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Vinters and distillers use barrels for a reason:
The shortcuts don't produce the same results.
You can add oak chips or liquid smoke, but it won't be 20-year old scotch
unless you keep it in an oak barrel for 20 years.

 
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Old 07-30-2009, 05:35 PM   #9
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Being an avid scotch lover I would recommend the barrel. If you're going to wait 5 or more years for something you might as well go big. (I recommend you actually make a giant batch and pull some off at 5 years, and leave some more for as long as you can stand)

If you have to, you could probably do with anywhere from 2-6ozs of oak cubes. (keep in mind I've never personally done this) The longer you age the more you'll need to retain character of the oak, and it also depends on the character you want. Not all scotch as the same amount of 'wood' in it.

I know you didn't suggest that you would, but FOR GOD SAKES DO NOT PUT LIQUID SMOKE IN THIS!!!! You could, and probably should use a healty amount of peat smoked malt. It will be hard to get the character of an islay whisky though, perhaps a lowland/highland/orkney profile is the best thing to shoot for.

Otherwise, can I be your friend?
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Old 07-30-2009, 07:12 PM   #10
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Quote:
Originally Posted by HairyDogBrewing View Post
Vinters and distillers use barrels for a reason:
The shortcuts don't produce the same results.
You can add oak chips or liquid smoke, but it won't be 20-year old scotch
unless you keep it in an oak barrel for 20 years.
some wineries are starting to use stainless and oak chips, and are using an oxygen infuser to simulate what they would get from a barrel.


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