I stumbled onto a technique for rapidly aging whiskey by microwaving the spirit to just under boiling then adding oakchips in a mason jar and sealing it. This accomplished 2 things with the heat opening the pores of the wood and then creating a vacuum forcing the spirit into the wood. In a week you can create a tincture that has massive oak flavor. When I added this to my cider the alcohol was changing the flavor and I couldn't impart the flavor I wanted so I got the bright idea to burn off some of the alcohol!
What I ended up was a liquid that tasted like you were licking a piece of oak, it was crazy! When I added this to the cider it added the tannin I was missing and produced a wonderful cider. This past weekend we brewed a sahti and when I added some of this liquid oak it changed the flavor into something amazing.
So now its time to experiment with types of wood and various spirits to see what is possible to make.
Right now I have the following woods, is there any you would like to see tested?
- Light American Oak
- Dark Amerian Oak
- Hungarian Oak
- French Oak