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Thread: Bourbon Barrel Aged Syrup

  1. #1
    Join Date
    Mar 2006
    Location
    Suamico, WI
    Posts
    22

    Default 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

  2. #2
    Join Date
    Mar 2016
    Location
    chester, ma
    Posts
    183

    Default

    If you find/figure out, post up! I'm curious too.

    Thanks!

    Gabe
    2016: First year. Homemade evaporator out of little woodburning stove with steam tray pans. 6 taps on buckets. 1.1 galls syrup
    2017: Same little homemade evaporator, but souped up. Still 2 steam tray pans. 15 taps on buckets. 4.5 galls syrup.

  3. #3
    Join Date
    Nov 2008
    Location
    Howell, mi
    Posts
    757

    Default

    Quote Originally Posted by berkshires View Post
    If you find/figure out, post up! I'm curious too.

    Thanks!

    Gabe
    ^^ What he said.

    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.

  4. #4
    Join Date
    Jan 2017
    Location
    Danbury, Connecticut
    Posts
    193

    Default

    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
    3rd year, still learning as much as i can
    2.5'x10' drop flues
    3/16 Natural Vacuum - 122 Taps

  5. #5
    Join Date
    Nov 2011
    Location
    Southern NH
    Posts
    409

    Default

    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!)

  6. #6
    Join Date
    Feb 2016
    Location
    La Crosse WI
    Posts
    10

    Default

    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.

  7. #7
    Join Date
    Apr 2011
    Location
    rome n.y
    Posts
    162

    Default

    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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