+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Whiskey barrel syrup

  1. #11
    amaranth farm Guest

    Default

    Radio Silence.
    Last edited by amaranth farm; 04-06-2018 at 01:36 PM.

  2. #12
    Join Date
    Feb 2012
    Location
    Fond du Lac, Wisconsin
    Posts
    1,080

    Default

    You would probably have to boil it some to get the right density again and then have to filter it. Any alcohol would evaporate even at bottling temps. You might be able to 69 or 70% with the syrup, filter and then dilute it back down to 66.5% with the bourbon and then pack it. When bringing back up to bottling temp. all the alcohol should evaporate.

  3. #13
    Join Date
    May 2014
    Location
    Rochester, NY USA
    Posts
    639

    Default

    I opened my barrel today due to a leak. It is aged 5 months and tastes amazing. 6 months may be better but I now know 5 months is fine too.
    Smoky Lake 2x6 fuel-oil fired, raised flue, hoods, SSR, concentric exhaust
    Home-built auto draw off
    Home-built RO - double XLE 4040, PLC controlled
    8x10 Sugar Shed
    200 taps on tubing with Shurflo vacuum with solar
    https://www.facebook.com/flowercitymaplesyrup/

+ Reply to Thread
Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts