Make Your Own Bourbon! Part 1
Artist's rendition of our new booze-making enterprise. I'm the fat one who looks like The Skipper from Gilligan's Island standing next to the cowboy overcompensating with a Tommy gun.
That's right folks. We're going into the booze-making business and NOBODY CAN STOP US, SEE? Look out Maker's Mark! Watch your back Buffalo Trace! The Boozebloggers are coming for you...very, very slowly. WITH THESE!
It's not the size that matters. It's how you booze it.
Yep, we're making our own Bourbon! ....1 liter at a time.... (At this rate you should see Boozeblogger Bourbon on the shelves sometime before the economy improves...haha...get it?)
We found these little beauties online at Oak Barrels Ltd which is run by a nice lady from Texas named Cinda who sells barrels like these to people who want to conduct mad-scientist-like "boozeperiments." Oak Barrels Ltd sells new, charred oak barrels at a VERY reasonable price which you can use to age your own spirits and to make other cool things like homemade wine, vinegars, and cider. WE immediately saw their potential for both personal Bourbon creation and future world domination...it's just the kind of guys we are.
We're not going to give away our super secret bourbon recipe just yet. But suffice it to say that it will include LARGE amounts of vodka...and that's just for the planning phases. Before we get to all that though we want to walk you through the first steps toward creating your own personalized booze with these barrels.
Step 1. Curing the barrels
Just like a full-size whiskey barrel these little guys are made up of a series of "staves" which are really just planks made from Oak. The staves are laid into a pattern and then forced together by pure pressure. Only then are the six galvanized hoops you see around the outside applied. There is NO glue involved in the making of these barrels at all, their ability to hold spirits without leaking comes ONLY from pressure. This is why you have to "cure" the barrels with hot water before using them. The hot water causes the staves to expand just enough to close off any gaps that might have existed. Oak Barrels Ltd orders their barrels on a weekly basis from a third generation cooper which means your barrels have usually been made within the same month you ordered them and they rarely have ANY problems with leakage. Which means you can keep those greedy, drunken angels from getting a drop!
What you'll need.
OF COURSE I didn't do this in my bathroom...That would just be weird...Pay no attention to that toilet-paper roll...
Another handy feature you get from Oak Barrels Ltd is the miniature wooden stand. Without it filling these little things would be damn near impossible. The next part is the hardest: like the grape-eating wino said to Mitch Hedberg - "you have to wait." But not for very long. We just filled our barrels and we're pretty sure there is no leakage happening at all. (That or we're just so excited to be making our own hooch that we're hallucinating.) Oak Barrels LTD actually has a replacement policy for any barrels that leak for more than a 7 days but, like I said, it probably won't take anywhere NEAR that long before you can get down to business. After you're SURE the barrels aren't leaking anymore you can drain the water and fill them with your favorite spirit. (One of the best things we've heard of is buying a cheaper Blanco Tequila and aging that. Since these barrels are so very small it won't take any time at all. One person we know of said it only took about a WEEK to go from Blanco to a Reposado-like aging...see here)
NOW WE WANT YOUR HELP! Do you know about bourbon making or any other kind of home brewing? Leave us a comment and some bright ideas about what we could do with these barrels. We've got some idea about how we're going to (hopefully) create a nice bourbon but we're really just making this up as we go along. So pass this link around to your friends on the interwebs and let us know if you come up with any good ideas. We'd really love to have some input from you guys (and girls) about what goes into these things.
IF YOU HAVEN'T YET...go check out Oak Barrels Ltd. We are just a small website and the owner, Cinda, has been really nice to provide us with these barrels and the chance to create something unique to share with all of you. We wouldn't push these things if we didn't believe in the product. Just so you know, nobody has ever paid us a dime to say nice things about them on this site. We just love supporting small businesses and the people behind them and we really love the idea of making our own spirits.
STAY TUNED FOR PART 2!
OH! And check out this awesome video about how bourbon barrels like these are made!
August 25th, 2010 - 09:07
I have used the barrels and am thoughly pleased with the char and craftstmanship.
You guys nee do find you a good recipe for making a mash, then try your hand at distilling.
Hey guys pretty neat bog you have going here.
KS
August 25th, 2010 - 10:37
Hey KS I see your here 2 LOL
August 25th, 2010 - 10:42
Thanks a lot KS! We were thinking of starting with something a little bit less illegal (like a recipe using vodka) and if that works then we’ll consider graduating to felonies. Thanks for the comment! Stay tuned for the filling of the barrels.
August 25th, 2010 - 10:45
What do you think Jawwoody? Should a I tell the man to stuff it, and give it all up for a life of crime?
August 25th, 2010 - 11:00
Just remember to overproof your juice. I recently aged Evan Williams 86 proof for just over 5 months in a 2L barrel and I ended up with roughly 2 shots. Though what was left was delicious (not overly woody like I expected) and visually stunning being black as Kraken.
August 25th, 2010 - 11:11
I have 2 of the 2 liter barrels filled with Kentucky Moon shine been in barrels almost 1 year. Figure that is equal to almost 5 years in a regular 50 gallon barrel. Looks like almost half has been given up to the ghost or The Spirit’s share as they say in the bourbon making industry.
Bottling tonight with charcoal filteration before bottling.
Big Bob
big4x4.com Bourbons
August 25th, 2010 - 11:41
I like fine bourbon and decided to see if I could save some money by aging my own.
I bought a 3 litre barrel at an outside community fair about 1& 1/2 years ago and a 10 litre barrel that I bought from Oak Barrels LTD 1 year ago. I have been aging the cheapest vodka mixed with Tennessee Bourbon essence. It usually takes about 4-6 weeks to reach an acceptable taste but longer is better. I’ve been aging the barrels for 22 weeks on the larger barrel and 41 weeks on the smaller one. The flavor is improving but not sellable by any means. I turn the barrels 1/4 turn every week.
The bottom line is that I have not been able to get a good enough quality to make me happy, which is why I’m still aging. If the quality ever reaches a point that satisifies me, I would get a larger barrel and really do it up right.
August 25th, 2010 - 11:47
Holy cow! I really hope I don’t end up with one shot after aging for a few months!
August 25th, 2010 - 11:49
@BigBob Be sure to come back and let us know how your bourbon turned out. So you stared out with pure moonshine? Any idea what the mash was made up of? Was this the kind of moonshine I’ve been seeing in stores as of late or the kind that you need to know the right people to get…
August 25th, 2010 - 12:07
@Bobwa That’s really a cool scheme you have going there. It’s too bad you haven’t gotten the results you’re looking for yet. What kind of climate are your barrels in?
I really hope that the small size of our barrels will make them age more quickly.
Does anyone have any kind of mathematical equation we could use for aging times?
August 25th, 2010 - 14:16
From the guy I bought the shine from 100% yellow corn. They always use a ton of cane sugar also to smooth things out. Often times they mix sugar water with the single run stuff to smooth it out and to lower the proof. All you guys taking vodka and putting it in barrels will never come up with a bourbon. Vodka is usually made from potatoes. and a mix of wheat too sometimes.
Pertaining to the loss of liquid while in the barrel, I have been told that indeed most of what evaporates is indeed H2O (water) which I guess is true as the really old 8 to 15 even 23 year old bourbons I have had indeed have very high proof 119 to 133 proof stuff.
My source for shine in Kentucky tells me he has a guy run special batch with only sweet white corn and it is awesome.
Big Bob
big4x4 bourbon
August 25th, 2010 - 14:49
It is a need to know source. I was down in Ky two weeks ago, He had some flavored shine, Strawberry, Granny Smith sour apple and a wonderful Mom’s Apple Pie which tasted and smelled exactly like the name. We all considered them women’s flavored drinks and they would really put out a hurting on ya as no taste of alcohol at all, damn smooth.
August 25th, 2010 - 15:09
I am using ten of these little barrels for my new malt whiskey. I do agree the evaporation is a bit swift, but the oak extraction is wonderful. If the humidity is kept up in the room with the barrels less will be lost to the angels. Humidify to 75%, or higher, and you will see results. Keep in mind that barrels are kept at both warm temps in dry air, AND in a wet and cool.
August 25th, 2010 - 16:12
Personally, I wouldn’t do a vodka. It won’t taste like a bourbon because it could be distilled from a variety of things: potato, wheat, rye. The only vodka I’d put in there would be Prairie Vodka because it’s a 100% corn mash vodka. If you can get your hands on some Georgia Moon, that’ll suit you just fine. A liter or so is about $20 and it’s 100 proof so it’ll be fine against the ravages of the angels.
Once you’re done with your little experiment in bourbon, I’d recommend taking said barrel and aging some blended scotch / cheap single malt in it. Most single malt scotches use either ex-bourbon or ex-sherry barrels so you might as well kill two birds with one barrel. Or something like that.
August 25th, 2010 - 16:18
@Bacchus. That’s a great idea. I hadn’t thought about the scotch thing in ex-bourbon barrels. Good call. As for vodka I was thinking “Titos” as that one is made from 100% corn too. I also have a few vodkas made from rye and wheat to work with.
The moonshine idea sounds good too if only for the proof. I hadn’t thought of just buying a bottle of moonshine yet.
@EVERYONE ELSE. What kind of bourbon might result from a 100% corn mash distillate? I know it wouldn’t TECHNICALLY be what we think of as bourbon. I’m just wondering how much the other flavors, such as rye and wheat contribute.
August 25th, 2010 - 16:22
@Crispin. That sounds awesome. I just took a look at your website and your rose liqueur sounds AMAZING! It takes some serious stuff to make Paul F. Pacult say “wow.” We’d love to try some and write up a review of it for Boozeblogger if you would grace us with a sample.
I’d also love to hear more about this malt whisky you’re working on. Also, if you could elaborate at all on the evaporation/humidity connection that would be really great. I’m also hoping that the small barrels will impart a great oak flavor quickly.
August 25th, 2010 - 16:33
I use Two 750ml. of spyritus neutral spirits (151 proof)
One bottle of Vanilla Extract
Some extra White Oak toasted and Charred
Top off with distilled water
All in my two liter barrel from the same place. after about two weeks I cut it in half with distilled water and get four 750ml. bottles out at about 34 proof perfect for ginger ale mixes.
August 25th, 2010 - 17:09
@Meniscus. Ok, so are you making a bourbon-like spirit or not? I’m a little confused by the ginger ale part. What does this come out tasting like? Is there any other bourbon you might compare it to? Also, where do you get the extra charred white oak? Sounds similar to what Maker’s Mark is doing with it’s new “46″ brand.
August 26th, 2010 - 05:20
You need some all grain shine or some Pure grain. If you use pure grain proof it down to about 50-55%ABV then put it in the barrels. Vodka I think would suck.
August 26th, 2010 - 10:57
@Kentucky Shinner Why is it that you think vodka would suck. I’m perfectly willing to accept that it might suck. But I’m curious as to why. At the moment I was thinking of combining several vodka’s – a corn, a wheat, and a rye to come up with something similar to the mash distillate of a classic bourbon. Why wouldn’t that work. Anyone?
The only thought I have is that there’s way too much water in it already and you really need something of a higher proof.
August 26th, 2010 - 14:18
Ooo oo! I got this one.
A vodka is completely different than a bourbon and whisk(e)y not just in its grain bill. There are certain amounts of chemicals that are formed from brewing/distillation that are left in a bourbon/whisky to provide flavor. A “good” vodka is clean, odorless, and relatively tasteless. This is absolutely not the same as new make / white dog / shine straight off a still.
When you distill, you make what are known as “cuts”. There are typically four cuts you make: the foreshots, the heads, the heart, and the tails. The foreshots are the deadly methanol and ethylene glycol that comes off at lower temperatures of the still. You throw them away. The heads are almost pure ethanol but have a small amount of the previous methanol and other low boiling goodies in it. You save that. The hearts is pure ethanol at about 76 degrees C which you DEFINITELY keep. Finally, the tails are a major portion of ethanol mixed with traces of stuff that boil at a higher temperature than the ethanol. You typically keep this as well and recombine it with the heads. This potent mix is redistilled to get what’s left of the ethanol out and then you call it a day.
However, each distillery has a different point at which they pull these samples off. Some will allow a small portion of the tails into the spirit to give flavor (which it does). How much is added all depends on the distillery. What vodka is is as pure hearts as you can get so it will lack the certain flavor compounds found in whiskey that will evolve in the barrel.
August 26th, 2010 - 14:54
@Bacchus – I see. Thank you for that succinct explanation. So maybe I should pick up a some kind of legal moonshine and start with that? I’m still wondering what effect the proof has on the whole thing. I know that the lower proof means more water and that might ultimately mean more evaporation.
So has anyone had any REAL success making home bourbon (without resorting to illegal activities)?
August 26th, 2010 - 22:45
Higher proof = more stuff leeched out of the wood. Unfortunately, higher proof = more likely you’ll lose to evaporation. Sad story.
August 29th, 2010 - 10:19
I have been using the 2 ltr barrels for aging tequila, I put 1800 select silver 100 proof in and a month later I have some really good dark smokey sipping tequila. The problem is that it goes very quickly. you are going to want to taste it as you go and before you know it it will be gone. I own a restaurant and I can’t seem to sell any of it because i am too excited to turn my loyal customers on to it. I started with 2 – 2 ltr barrels and am managing to rotate through them. I am hoping I can get to the point where I can try one that is 2 months in the barrel but it probably won’t happen till shut down for the season. I would highly suggest getting the 5 ltr barrels.
Good luck with your venture. Higher the alcohol the better. I am thinking about adding a little grain with the tequila and not touching it for 2 months, we shall see.
Good luck with your venture!
August 30th, 2010 - 18:24
“Bottling tonight with charcoal filteration before bottling.”
Not sure why your gonna charcoal filter bourbon there Bob?
“They always use a ton of cane sugar also to smooth things out.”
I’ll assume the sugar is added to the distillate. Add sugar to the ferment gonna raise the abv. And thats likely to make it more hot on the tounge and back of the throat.
Spoon full of good quality maple syrup per 750ml to 1 liter size be better for overall nose and body. Or not.
55% to 65% abv be your better aging proof
August 30th, 2010 - 19:32
That Maple syrup trick can turn a average whiskey into a really nice one. A few drops suits me well.
August 30th, 2010 - 21:14
Mmmm. I like the maple syrup idea as well. I’m heading out to buy the stuff tomorrow and I’ll have the next post up in this series on wednesday. Hope you guys like what I come up with.
August 31st, 2010 - 07:01
If you over do the syrup addition Ryan, you may get some startches settling to the bottom of your vessel.
Its not a prollem. But the lil jellyfish at the bottom may not be all that appealing in mixed company:):)
If this happens, just strain with a doubled up coffee filter.
August 31st, 2010 - 07:05
As I Have a real sweet tooth, I have a tendancy to use a bit much of the syrup. So I usually have to strain.
Table spoon per liter (or so) should be just fine.
FYI
August 31st, 2010 - 13:08
HA! I hear you about the sweet tooth thing. I really don’t want to make bourbon liqueur. But I think 1 tbsp. shouldn’t sugar it up too much.
October 15th, 2010 - 08:01
I am using these barrels 1 liter 5 liter4 and the 10 liter, keep trying to keep them filled, but the darn Bourbon is so tasty at about 3 to 6 week they don,t stay full long.
My receipt is 50% corn 25% rye and 25% Malt, of course I use sugar. Make it in 5 gal batches. Want to know my receipt email me at birl@bellsouth.net