Scotch cuts oak

ErnieV

I would like a small keg full of scotch (probably a 1 gal keg) and was wondering, should I just add hearts to it?  
If that is the case I will need to mash loads to get my gallon of hearts.
What do you do?

Jimbo

I just posted my opinion on cuts and flavor here http://homedistiller.org/forum/viewtopi ... 7#p7071201In theory there's no difference between theory and practice.  But in practice there is.
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ErnieV

Thanks, reading that was what prompted my questions

Prairiepiss

Some of the flavors you are looking for are in the heads and tails. All depending on how you run it. And those additions can mellow and change into something more complex over time in a barrel. But it takes time. And that is something you won't be able to get with a 1 gallon barrel. So you would need to add less heads and or tails. So the shorter time in the barrel can work its magic.
Larger barrels take longer. So these flavors can develop over a good amount of time. Where the smaller barrels will over power the spirits fast if not watched more carefully.
It's all going to come down to experimenting on your part to find what works best for you.It'snotsocoldnow.
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ErnieV

Thanks Prairiepiss
So, from what you are saying, if doing 1gallon Barrel then use mostly hearts.  
If larger, add heads and tails and leave longer

Prairiepiss

Kinda. The proportions of heads and tails added. Should be considered for the size barrel you are using. Not suing none in a small one. And not saying all of them in a bigger one. There is going to be an optimum amount. But only with experimenting will you find out what that is. I would start with small amounts at first. Then add a little more each time.
Keep in mind that if your still doesn't separate them very good. Only adding hearts may be good enough?
Just my two nickles.It'snotsocoldnow.
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Jimbo

If you want a small barrel,  what Piss says is true, its gonna oak up really fast in there,  but after 2-3 runs will mellow way out.   So you could keep your whiskey in there longer and longer each successive batch.  By the 3rd or 4th you should be able to leave it in there a good long time, and by then you'll have your recipe dialed in.  

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      I bought a glass wine thief, its my best friend around my barrels (2  5gal).  keep an eye on your hooch and when its gettin enough oak character pull it out and continue to age in glass jars.   
For aging in glass jars Im partial to oak strips over chips or cubes, charred up and then soaked for 24 hours in water first to pull off much of the tannins and char grime.    I dont like chips or cubes cause I think the end grain adds a harsh woody thing.    For example,  I have a barrel full of 2012 brandy and jars with what didnt fit.  In the jars I have some cubes.  The brandy in the barrel is starting to taste mighty fine, the jar brandy just dont have it going on, yet? I hope,  its a little woody and rough yet.In theory there's no difference between theory and practice.  But in practice there is.
My Bourbon and Single Malt recipes.   Apple Stuff and Electric Conversion

ErnieV

Thanks guys.  
It sounds like I am going to have some fun experimenting.
Thanks for the pointers.  I wish I could afford multiple barrels.

CuWhistle

So would I.

ErnieV

It would just sit so nicely in my kitchen

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Jimbo

Hey Ernie, Why not go for a 5 gal barrel, and embark on a mission to fill that baby, it can be done

   You know full well a 1 gallon size will run dry in short order, then what, as you tip it upside down with your tongue out, depressed, and a constant nagging yearn for that sweet drop that once was.
120 lbs of malt should do it, after cuts giving you 5 gallons of 63% cask strength

In theory there's no difference between theory and practice.  But in practice there is.
My Bourbon and Single Malt recipes.   Apple Stuff and Electric Conversion

ErnieV

You have a point Jimdo64.
My brew shop sells 25Kg sacks of malt for £32.00 which is 55 Lbs.  
If you recon that 120 lbs should do it "after cuts" then I'm going to go for it.  That would be done with 3 sacks of malt easy.  The only problem I can see is brewing it all.  Would be fun doing it though.

Jimbo

2 sacks will get you darn close.  My recipe here will get you there 40 lbs and 1.5 gallons casked 63% spirit at a time  

   Assuming you use those size vessels and still?     Split 2 sacks into 3 batches,  6 stripper runs and a couple spirit run

  http://homedistiller.org/forum/viewtopi ... 2#p7069009    Youll need a 15.5g keggle (keg with the top cut off),  a 15.5g still and 2 18+ gallon fermenters.    Otherwise adapt to your setup and do your mashes 2 lbs/gallon,  details in recipe.   110 lbs of malt should get you 36 fifths of fine whiskey at 80 proof.   

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   Or so.   Cheers.In theory there's no difference between theory and practice.  But in practice there is.
My Bourbon and Single Malt recipes.   Apple Stuff and Electric Conversion

ErnieV

Here in the UK it's difficult getting a barrel but have found some on eBay that are 20 litres.
My mash tun is 25 litres so can only mash that much at once and my fermenters are that size too.
So it looks like it will be quite a few weekends work.  Fun though, cheers.

RockinRockies

What's folks take on heavily peated cuts? I'm assuming from the few I've done, is that the smoke profile really comes in late in the tails. I'm thinking of trying to fill a 7 gallon used barrel with Simpsons and Baird's 50/50 to cut down on the price for Baird's heavily peated.
Since the peated stuff is still a smoke bomb at 5 years, think wee beastie, then 2-3 years in that 7 gallon up at 8000 feet above sea level should do ok, me thinks?
I'll keep it in the ground sitting the summer so it never gets really hot, and I'm hoping that will extend the life before over oaking, to get a more full bodied profile. From what I gather, almost all scotch has that waxy/crayon aftertaste which I assume is from very deep tails cuts as they age for so long

Ben

I think a 7 gallon barrel is going to have a hard time making it that long, 8000 ft (lower atmospheric pressure) and a dry climate is going to make evaporation extreme (although I bet the proof climbs a little), even in second use I think the oak is going to be intense. Maybe something like a badmo made from a 1/4 barrel keg or big stock pot would do it? I have the tools if you want to give it a go, could even get custom double ended thing going.:)