Bourbon Barrel Aged Syrup
I'm planning to make some bourbon barrel aged syrup this year, but being a small producer I'm going to follow the advice of a home-brewer friend and use barrel chips instead of an actual barrel. Wondering if anyone else has done likewise, and would share tips on the volumetric ratio of chips to syrup, how long to soak the chips, and any other helpful tips.
2 x 4 flat pan
45 taps
If you find/figure out, post up! I'm curious too.
Thanks!
Gabe
2016: Homemade arch from old wood stove; 2 steam tray pans; 6 taps; 1.1 gal
2017: Same setup. 15 taps; 4.5 gal
2018: Same setup. Limited time. 12 taps and short season; 2.2 gal
2019: Very limited time. 7 taps and a short season; 1.8 gals
2020: New Mason 2x3 XL halfway through season; 9 taps 2 gals
2021: Same 2x3, 18 taps, 4.5 gals
2022: 23 taps, 5.9 gals
2023: 23 taps. Added AUF, 13.2 gals
2024: 17 taps, 5.3 gals
All on buckets
^^ What he said.Originally Posted by berkshires
I'm in.
We've been talking about this for a while but haven't moved on it yet.
42.67N 84.02W
350 taps- 300 on vacuum, 50 buckets
JD gator 625i Sap hauler w/65 gal tank
Leader 2X6 drop flue
Homemade auto draw-off
Homemade preheater
Homebrew RO, 2- xle-4040's
LaPierre double vertical releaser
Kinney KC-8 vacuum pump
12X24 shack
Lots of chickens and a few cats.
ditto on being interested in this. I was just talking with a friend of mine who was at a bourbon tasting in KY a few weeks ago and suggested i try to age some sryup in some. Maybe something to try next year
2016 - 36 Taps - File Cabinet Arch + Food Pans
2017 - 2.5'x10' drop flues - 3/16 Natural Vacuum - 122 Taps
2018 - 16x20 Sugar Shack - 3/16 Natural Vacuum - 235 Taps
Interesting. How would you age it? Maybe you could boil the chips in some nearup for a few hours then filter?
Jamie Jones
2017 - 120 taps, 68G syrup - automated pumping from collection to head tank
2016 - 118 taps (about half on 3/16"), 60G syrup
2015 - 115 taps, 58G syrup - new wireless blower switch and remote pump switch from tank to shack
2014 - 120 taps, 53G syrup - hobby vac
2013 - 120 taps, 40G syrup - Sunrise Metal 2x6, 12x14 sugarhouse
2012 - 44 taps, 6G syrup -gravity tube, 4 steam pans on block arch, plastic greenhouse shack - (I'm hooked!)
Maybe do something similar to how shagbark hickory syrup is made, have some of the oak barrel chips in the pan while evaporating, should impart some flavor that way. Not aged, but should impart some distinct flavoring still.
Hello producers,my name is Vince (owner of Grimm's Maple Products).We have been making burbon-barrel aged syrup for about 3 years now.im a small producer also and just to tell you that it is a third of my sales.i aged it in barrels ( which I have plenty on hand).
In most cases if you add a product to syrup you will need a schedule process(time,&$$) other wise when aging in a barrel there will be more surface area and less time to age verses the adding of chips.
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