Whiskey/Wood Aging Ratio Question?

Discussion in 'Homebrewing' started by ManBearPat, May 7, 2015.

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  1. ManBearPat

    ManBearPat Pooh-Bah (1,813) Dec 2, 2014 Colorado
    Pooh-Bah

    I have some moonshine whiskey that was given to me a while back. Contained within the bottle are several, small-ish cherry sticks that have been soaking for well over a year now. Pretty sure there are 5 of them that are about 6" long and of a diameter that would allow them to fit in a reused wine bottle (so 1/2").

    Currently, I have 3.5 gallons of RIS (1.092 OG) in my primary. I am hoping for some guidance as far as how to implement these sticks in to a secondary and what the ratio would provide a noticeable, while not overpowering, flavor.


    ????
     
    #1 ManBearPat, May 7, 2015
  2. ManBearPat

    ManBearPat Pooh-Bah (1,813) Dec 2, 2014 Colorado
    Pooh-Bah

    ... I am not necessarily trying to age the whole batch on these whiskey sticks, but probably about half the batch or so just to see what may happen.
     
    #2 ManBearPat, May 7, 2015
  3. reverseapachemaster

    reverseapachemaster Zealot (722) Sep 21, 2012 Texas

    The surface area of the interior of a whiskey barrel is approximately 35 square inches per gallon.
     
    #3 reverseapachemaster, May 7, 2015
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  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    On the basis of this ^^^^ and if you have 5 sticks that are about 6 sq in per stick or so, 30-35 sq in total, you could age a little less than a gallon. But do you know what flavor cherry might impart into the liquid? What kind of flavor can you detect in the moonshine? Since cherry is not a common wood to make barrels, maybe there is a reason, and maybe it has something to do with the flavor that it gives, which may be an unpleasant flavor. But if you want to use a little less than a gallon of beer, the risk is minimal.
     
    #4 PapaGoose03, May 7, 2015
  5. ManBearPat

    ManBearPat Pooh-Bah (1,813) Dec 2, 2014 Colorado
    Pooh-Bah

    It smells like decent bourbon to me... I think the 'shiners slightly toasted the wood. When the bottle was first given to me, the whiskey was very rough and smelled strong. Now that it has been aged, the aromas are very nice- bourbon-y, hints of vanilla and wood.

    If I had made the RIS six months ago, this undoubtedly wouldn't have been a consideration.. Now it seems like an incredibly good idea, and, as Mothergoose mentioned, minimal risk at ~1/3 of the batch being used here.
     
    #5 ManBearPat, May 7, 2015
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  6. ManBearPat

    ManBearPat Pooh-Bah (1,813) Dec 2, 2014 Colorado
    Pooh-Bah

    BTW- one of my geology prof's a long time ago told me 'Surface area to volume ratios rule the world!!!'


    ... and i am reminded of this almost daily. Thanks for the new application of this, BA's!
     
    #6 ManBearPat, May 7, 2015
  7. ManBearPat

    ManBearPat Pooh-Bah (1,813) Dec 2, 2014 Colorado
    Pooh-Bah

    So I calc'd out the surface area of my sticks and it was about 23 sq in...
    decided I better just dew a half gallon growler with an amount of wood equal to 17.5 sq in.

    Next thought- how long do I let it sit in the secondary before removing the sticks and bottling??
     
    #7 ManBearPat, May 15, 2015
  8. GUNSLINGER

    GUNSLINGER Initiate (0) Nov 18, 2013 Colorado

    The amount of time all depends on you and what flavor you want. Try a sample periodically until it is to your liking.
    Too many variables to say X amount of time is correct.
     
    #8 GUNSLINGER, May 15, 2015
    PapaGoose03 likes this.
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