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LIT CAMS (200 Free Tokens)ADULT TOYSVOD MOVIES

Wake me up when the orgy starts

I already did. But they said he's already neutured, so no longer a danger
 
I'm having a beer or two. My one year tests came back today and I'm cancer free. Only 4 more years to go.

Ishmael
 
Ishmael said:
I have to revisit this. What I make IS true Bourbon. I follow all the rules re. grain proportions, aging, etc.

Ishmael
Click to expand...

Except the part where you distill it in Bourbon County, Ky.

That's OK. I like quality blue cheese fine even if it isn't aged in a cave in Roquefort. My Balsamic vinegar, properly aged, does not have to be aged in Modena. I am good with fine Parmesan not from there. I've heard that very nice, bubbly, fermented, grape juice is available from places as far-flung as California to Argentina.
 
Que Va said:
Except the part where you distill it in Bourbon County, Ky.

That's OK. I like quality blue cheese fine even if it isn't aged in a cave in Roquefort. My Balsamic vinegar, properly aged, does not have to be aged in Modena. I am good with fine Parmesan not from there. I've heard that very nice, bubbly, fermented, grape juice is available from places as far-flung as California to Argentina.
Click to expand...

I start the aging at 90 proof, otherwise I fulfill all requirements.

Legal requirements

Bourbon's legal definition varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the United States; they do not apply to distilled spirits made for export. Canadian law requires products labeled bourbon to be made in the United States and also to conform to the requirements that apply within the United States. But in countries other than the United States and Canada, products labeled bourbon may not adhere to the same standards. For example, in the European Union, products labeled as bourbon are not required to conform to all of the regulations that apply within the United States, though they still must be made in the U.S.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:

Produced in the United States[18]
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak barrels
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

Bourbon has no minimum specified duration for its aging period.[20] Products aged for as little as three months are sold as bourbon.[21] The exception is straight bourbon, which has a minimum aging requirement of two years. In addition, any bourbon aged less than four years must include an age statement on its label.

Bourbon that meets the above requirements, has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.

Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging.
Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all).[22]

Bourbon that is labeled blended (or as a blend) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight bourbon.

Well, not the label I suppose.

Ishmael
 
Ishmael said:
I start the aging at 90 proof, otherwise I fulfill all requirements.



Well, not the label I suppose.

Ishmael
Click to expand...

Have you aged any significantly yet? What would your ideal be for that? Can you age it in your AZ tea bottles or eventually does it need to go in a cask of some sort?
 
Que Va said:
Have you aged any significantly yet? What would your ideal be for that? Can you age it in your AZ tea bottles or eventually does it need to go in a cask of some sort?
Click to expand...

I age it in the AZ bottles. As I posted I put chunks of charred American White Oak in the bottles as well. The commercial distillers use 55 gal. casks for aging. Wholly impractical for some one like me. Further the requirement calls for new casks which would make it prohibitively expensive. But I can get White Oak chunks for next to nothing which works out well for my 'one gallon at a time' aging process.

Distilling and aging are nothing more than science. It is the recipe and the yeast that make the flavor, and that is an art. I've got (had) the science down, it is the art that I'm perfecting.

Ishmael
 
Ishmael said:
I age it in the AZ bottles. As I posted I put chunks of charred American White Oak in the bottles as well. The commercial distillers use 55 gal. casks for aging. Wholly impractical for some one like me. Further the requirement calls for new casks which would make it prohibitively expensive. But I can get White Oak chunks for next to nothing which works out well for my 'one gallon at a time' aging process.

Distilling and aging are nothing more than science. It is the recipe and the yeast that make the flavor, and that is an art. I've got (had) the science down, it is the art that I'm perfecting.

Ishmael
Click to expand...

You could probably work out the surface area of the interior of a 55 gallon cask, divide by 55 and it should tell you the surface area of the chips you need.

Or you could adjust to taste.

I am not a fan of the charcoal taste of the charring in some whiskey and some taste too much of oak to me.
 
Que Va said:
You could probably work out the surface area of the interior of a 55 gallon cask, divide by 55 and it should tell you the surface area of the chips you need.

Or you could adjust to taste.

I am not a fan of the charcoal taste of the charring in some whiskey and some taste too much of oak to me.
Click to expand...

I already have. :) Aging 1 gal. with the chunks I cut and char takes 60 days and is equivalent to 5 years in a 55 gal. cask. Volume increases as the cube, area as the square. It's all science in that respect.

Ishmael
 
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