Can you FIX Over-Oaked Spirits by RE-DISTILLING?

In this video I'm testing whether or not you can fix over-oaked spirits by re-distilling them.
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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[@jessbarclay472]

I “over wood” LOTS of individual woods. I keep them as “essences” & water them down in a spirit base, like you would any other essence you’d purchase. Works perfectly for me. I start with a little essence, like a teaspoon in a standard bottle & increase 5ml & taste test. It’s ideal for bourbon & whisky….& sometimes I mix a variety of charred & non charred woods to experiment. Works well. No need to redistill.

[@BeardedBored]

That's the ticket:-)

[@larrycochrane1407]

Glad to see you back.

[@BeardedBored]

Thanks!

[@scottclay4253]

Thanks for the video, great one as always. Makes my day when I see you have a new post up, Brother Bearded!

[@BeardedBored]

Thanks brother!

[@wldtrky38]

I had a gallon that I over oaked with chips, before I had kegs. I ran it thru my little carbon filter, it did a good job and became drinkable. Now it wasn't TERRIBLE to begin with, it couldn't have been used as wood stain, lol. But the flavor was definitely too much oak.

[@BeardedBored]

This stuff was so oaky that I could have used it to build furniture;-)

[@wldtrky38]

@@BeardedBored LMAO, yeah, it looked pretty heavy 😁

[@tectonicbrewing4168]

Wldtrky38, was it an activated carbon filter?

[@wldtrky38]

@@tectonicbrewing4168 I believe it was. Just a little Still Spirits filter system with the single use carbon filter. I don't usually filter anything, but it sure worked on that over oaked corn.

[@gregcoram6974]

Thanks a whole bunch B&B I too had a sin collection of stuff I was hoping to fix through a pot still run. You've dashed my hopes. On the up side as I taste my through them now I think some of them would be good to throw in the barrel at various times, in small amounts, when I think somethings missing. But rest assured I will be sending you my next counselling bill!

[@BeardedBored]

Hahaha, I'm sorry for the bad news. Try diluting some with other booze. You might be able to make a really good blend. Take notes in case it works so you can repeat it.

[@hick-a-rican1260]

Thank you Bearded!!! This video reminded me of the Irish Whiskey I had aging and today was the day of removing the oak 🤙🏼

[@BeardedBored]

Hope it's delicious:-)

[@johnk7093]

win some, loose some..... now you know. Great content. Cheers from Montana

[@tishomingo4524]

I scorched a grain mash and tried to rerun it. No luck. It was eventually used as firestarter. We learn from our mistakes. Your vid was very helpful!

[@BeardedBored]

Yeah, scorch is almost worse. The liquor fairy lost a heating element to a scorch one time. Something stuck to it, arced across it and melted the end right off.

[@FFDfirechef]

As usual excellent content, I'm headed out to the shop to perform some mixology today.

[@BeardedBored]

Have fun!

[@SteveRix420]

Gotta say Kipp...I like the last name! Lol

[@gregdavey4897]

Always entraining, and funny ! 😂 😂😂! Keep up the great work mate ! Your a bloody champ😂😂👊👍

[@BeardedBored]

Thanks Greg!

[@johncook3062]

Thanks heaps. This is something I was wondering since Im an idiot and put Jack Daniels smoking chips in a whole run. Tasted like yard derbies. I do enjoy looking at it sitting in the gallon jar. Real purdy.

[@johncook3062]

I might add, I cant run it thru my filter cause like I said, Im an idiot and I already added glycerine.

[@NDSTraveller]

Great info sir. I recently "discovered" (tell your wife I used air quotes 😁) a jar I had aging in a back closet and it was reallllly dark. I took a sip and it was pretty harsh so I pulled out the oak and just stuck it back in the closet for I don't know what. Now I know, I'll start by blending it in with some other stuff I have and see what comes of it. I do have a fairy with a reflux column though so at some point I may have the fairy give it a go in that to see if she(or he?) can clean it up along with a few jars of feints I have.

[@BeardedBored]

If my fairy had a reflux column I'd give it a shot too;-)

[@NDSTraveller]

@@BeardedBored 🤙

[@RobynSmithPhD]

Damn, I have a stash of over oaked experiments and was hoping redistilling would be able to fix it. I guess I’ll try using it for blending! And/or for cocktail ingredients! Thanks for the video!

[@BeardedBored]

Blending is the easiest, and cocktails hide a lot of flaws:-)

[@nickpayton51]

Well that's not the results I was hoping for, but some good ideas for the over aged spirits. I'm super happy you did this though! Thanks buddy!

[@BeardedBored]

Yeah, I really wanted it to work too. Glad I have a solid answer though.

[@johnbigham1049]

I often forget stuff sitting on wood. As a matter of fact, this video reminded me that my last run is still sitting on wood and probs too woody. All my f ups go through the reflux column and become vodka or bong cleaner.

[@BeardedBored]

So refluxing does work? That's good news!

[@TigerPat_9180]

Really Enjoyed your Video , Thanks ! 🐯🤠

[@BeardedBored]

Thanks!

[@jacob106106]

Good video! I have similar issue where "I" overspiced some rum after a botanical run.... thx for sharing this! I want to try to run this in colunm still with reflux and bring it to 95%... and dilute to 40%... Worth the try. Might end up good vodka for Christmas mixes... lol

[@BeardedBored]

Good idea!

[@lazyplumber1616]

haha, the Midnight "liquor fairy" left his equipment setup in the kitchen. Thanks for the video, very informative. I grew a beard just so I can be bored.

[@BeardedBored]

That's just a distillery simulator;-)

[@StillnTheClear]

I've usually found that a ruined likker is just ruined. I have saved some likker with post flavoring and blending. Starting over is what I do now though. Great video!

[@BeardedBored]

Yeah, not usually worth keeping bad stuff around.

[@stillworksandbrewing]

We are always trying to make things better I will have to say use to blend with great video

[@BeardedBored]

Yeah, blending is really the best option.

[@Ansis99]

Hi, Bearded! I use very simple, but really good recipe. Never use alcohol more than 45% ABV for whiskey. I use 40% now. It is because tannins love ABV more than 50%+. Tannins like magnet go to the ethanol with high ABV, but if we use low ABV act like flavor agent and filter for spirit. And I use lot of wood! No problems! Try it! Be happy! Cheers! 🥂

[@BeardedBored]

Thanks!

[@Ansis99]

@@BeardedBored :)

[@mstargate12]

I had 19 failed gin runs. Redistilled the whole lot and lo n behold it was exquisite. Never to be repeated but the penny did drop. Great video Bearded cheers👍.

[@BeardedBored]

Nice!

[@xeress]

Use it to blend with homemade wines.fortify them.

[@troyleach5471]

Awesome video, thank you

[@BeardedBored]

Thanks!

[@stevefranklin2259]

I added my over oaked spirits into my all faints run, 12 litres of faints and 3 of the over oaked stuff and diluted it down to 40% Running through the still gave a nice oaked taste to the white spirit, I have tried ageing it and I have just pulled the oak after a month and it I think it has worked out really well.

[@BeardedBored]

Nice! If I'd had any white spirit to dilute it I think I would have tried it. Glad to know it works.

[@stefanleijon9637]

Hey man! Nice to see a new video again :) Dont you think a good run through a carbon filter would do the trick? Not the pitcher kind that you have been using before but a big boy instead, like the one George over at Barley & Hops made with some pvc piping? I have been running several liters of really nasty tails through a similar one and it comes out smelling like pure ethanol. Hypothetically of course :) Keep up the good work :)

[@BeardedBored]

It might. Have to test it.

[@stefanleijon9637]

@@BeardedBored In my opinion you dont even have to make it as sophisticated as George did, a big funnel attached to a long enough pipe does the trick.

[@tectonicbrewing4168]

Great to see you making this video, I have always wanted to know the answer. My question to you is: did oak flavor come through distillation at specific cut? Let's say mainly with the tails? Cheers

[@BeardedBored]

Mainly in the hearts. Brighter fruit woods in the heads, funky resinous flavors in the tails, oaked hearts with some astringency.

[@tectonicbrewing4168]

@@BeardedBored so pretty much, oak came through all the cuts.

[@dustinstober9647]

I use my over-oaked spirits like tails. Add it to test projects or make flavored spirits like apple pie

[@stephenclifford3971]

Over oaked a rum with French Oak. Gave it to the liquor fairy and I still had a faint nose and notes coming through on the reprocessed rum. Not bad as it became much more palatable. I did however take another idea and ran with it. I baked some vanilla beans until my house smelled amazing and then I put them in the with reprocessed rum. White chocolate rum, with hints of French Oak. Curious little project it is.

[@BeardedBored]

Sounds awesome!

[@PoppaLongroach]

Good to see ya man. Any new recipes for this fall?

[@BeardedBored]

Yep, got some muscadine grapes ready to brew, banana brandy fermenting, blackberry brandy, a beer, a rum, lots of stuff in the pipeline:-)

[@PoppaLongroach]

@@BeardedBored cool deal!! I'll be making all of those as soon as you show me how!

[@colinmacvicar2507]

It’s to bad it didn’t work out but look on the bright side you found a way to make a clear aged spirit.

[@BeardedBored]

I'm actually really glad I have a definitive answer because I've wondered about it for years. As far as a clear aged spirit, I can see that being a trendy thing for bartenders to play with.

[@BigEdsGuns]

"Is that you John Wayne? Is this ME?" - Joker I too age at heart strength straight out of the still. So at 70% abv (140 proof) to 80% abv (160 proof) to age, then dilute down to drinking strength later. You letting in any air during ageing? Been using a pin hole through the PTFE disc under the jar lid ring. If something gets too woody. Remove wood, and let in sit. It will get better with time oldest jar I have is 8yo. Safety Police: Use a stainless funnel with anything over 40% abv Cheers B&B!!

[@BeardedBored]

8 years! That's a whopper. Thanks Preacher:-)

[@86MrAwsome]

You can filter it through 3 stacked coffee filters. Then add in a very clean neutral to water down the oak flavour. It works quite well in saving your booze. But if it tastes like medicine. There's no hope.

[@Azathoth4444]

You could do a review on crab trapper whiskey. I haven't tried it yet but i'll like to.

[@bartlester591]

You should’ve tried it with a column still if you wanted to completely strip out all the flavors

[@BeardedBored]

Need to build one:-)

[@larryeads7401]

Can you run it through a charcoal filter now and take some of the taste and smell out of it

[@conwayfamily6734]

I've got a now fifth-generation malted corn barley and Rye flour which is a real b**** when it comes to keeping it from scorching by the way. Anyhow I've got a almost full half-gallon bottle of some old corn and oats liquor that I made it like you said you're in your video I Plum forgot about it. I'm about to run that shower mash and I came across this so I think I'm going to throw it in my Thumper and see what happens I'll get back to you and let you know. thank you for your tips in your help with everything!

[@dbomber69]

Try running it through activated carbon. Should help a lot.

[@erossi490]

Great information, can you explain a bit more about low wines or point me in the right direction. I’m gonna make vodka using the inverted sugar method, I’m a bit nervous about the low wines this is the first time using my pot still. But I need to start using it. Thanks

[@BeardedBored]

Low wines are just the result of your first stripping run. Collect everything, no cuts, then clean out the still, dump in the low wines, dilute down to below 40% abv for safety, then do a spirit run, slower than the strip to have more distinctive cut transitions.

[@devinodonnell]

There has to be a way to either bind and knock excess tannins out of that solution; or maybe try playing around with something like a molecular sieve to see if could filter some of those unwanted harsher notes out?

[@BeardedBored]

The molecular sieve idea I've seen tried on another channel for something else(can't remember), but I completely forgot about it. Great idea!

[@micahestep7679]

Try a pitcher style Brita filter. Works great. Amburrana needs to be taken out before three days on barrel strength fairy juice.

[@BeardedBored]

Yep, just a few days to get that cinnamon cookie flavor. I'll have to get some more cartridges for my Brita;-)

[@micahestep7679]

@@BeardedBored You also might try running an over oaked spirit though a two ft pipe filled with prewashed activated charcoal. Cap off the end, drill a small hole, add coffee filter, fill with charcoal, add spirits. You can get the micro-fine charcoal particulates out at this point with the Brita pitcher. Don't be surprised if you're left with white dog afterwards.

[@bigeaze5711]

Thin it out with some clear of the same proof it’ll tame the oak and make it real nice

[@Rubberduck-tx2bh]

Hey Bearded, if I have the room & patience, I keep around some of the white dog version to dilute anything that over oaks. Any chance you could use some Olive Nation extract & simple syrup to overpower the oak & tannin flavors? Regarding Liquor Fairy: can he bring you a reflux head for Xmas? That Kegland Reflux Condenser is pretty inexpensive & fits a 2" triclamp!

[@BeardedBored]

If I had some white dog left of the various products, that would have been my first option for sure. I don't think any amount of flavoring and syrup would have made this stuff enjoyable. I'll take a look at that column. Thanks:-)

[@BigEdsGuns]

@@BeardedBored ^^^ RDuck is right. You need a reflux column. Pickup a 2" tri clamp spool 3+ feet long, a 2 inch dephlegmator, and a couple 2 inch 90's off flebay. Goto amanon and get some packing: "BIO Ceramic Rings" (Shadylane on HomeDistillers clued me in on them.) Aquarium rings are cheaper than Rasching rings and SPP. Lava Rocks are a lot of work to make them small, but are cheaper still (no pun). Marbles do work but you will need more height. RIP Truckinbutch. He was the reason why I use full size Keg thumper.

[@kevind7617]

I could drink it.. ain't much I can't stomach to make life more palatable

[@markellis7961]

I regularly taste my spirits, it’s how I do most of my drinking 😅, for me when it starts to go down the astringent path (which I don’t like), but the spirit is still not their yet, I change out the staves. I have played with using old staves in a new spirit, only to find the spirit just goes astringent faster, so now I just use them for kindling.

[@markellis7961]

As for my earlier over Oaked stuff, I just use them for Baileys, and other liqueurs. As the distiller I can still taste it, simply because I know what I’m looking for, but I give them away as Christmas gifts ect, and others seem to love it. After several years, I’ve nearly palmed off all that crap now 😂

[@BeardedBored]

Nice:-)

[@denisdendrinos4538]

thanks for going through the pain for us and sharing! it's so interesting how it pulls through. I have a barely whisky where I malted it myself that I've got a feeling might be a tad over. and I have a sorghum at 9 months that's beautiful. a blend might just be an idea to try.

[@BeardedBored]

Yeah, blend it:-)

[@TheGrainBench]

Would your calcium carbonate trick work for cleaning what you have up before a second run?

[@BeardedBored]

I'm not sure, but it would definitely strip out the base flavors of the spirits, so I didn't try it on this one. May have to experiment with it in the future to see what happens;-)

[@katethechemist]

What about adding activated charcoal and filtering? Couldn't that remove some of unpleasant flavors?

[@ubza1234]

Was that Amboyna wood? Or is it a different wood? I'm seeing to research it

[@AnArchyzAch]

What about running it through some activated charcoal?

[@johnparrish9215]

At my house, whiskey that is too Oaky end up in Bar B Que sauce.

[@dbomber69]

Instead of redistilling you should use it as a flavor concentrate. Add it to fresh shine to instantly age it at maybe 1 part concentrate to 10 parts raw shine.

[@jacobloofbourrow6921]

I wonder if you've tried the Lincoln County process to clear out some of the un wanted flavors?

[@thedon2512]

Hi uncle I wondered I wondered what will happen if you say dilute the 70% abv ( that made you giggle) down to 40% won’t the oak-ie taste mellow down a bit more? Thanks for the video Broer! Ciao

[@BeardedBored]

It helps a little, but it was still strong when I tried a small diluted sample.

[@glleon80517]

I like the idea of using a reflux still to clean up your failed spirits. You don’t have one (hypothetically). But your wee pot still does have a one inch riser, right? Yea, I went back and looked at the build video. So if you’re careful, you could roll a small bit of copper mesh inside it, loosely, and you will get some reflux. Go low and slow. Might clean it up. Then proof it down before you taste it, meathead!😉 thanks for the video, Bearded!

[@BeardedBored]

Good idea. Yes, I am a meat head:-)

[@darrell2150beta]

I would try doing the sodium carbonate thing to it

[@lanceb1980]

could you charcoal filter? and Macerate in dried fruit or gin herbs.

[@BeardedBored]

Possibly. Not sure how much the filtering would strip out the wood flavors.

[@jansearle5088]

Maybe try proofing it down to 110 then run it twice through a zero water filter.

[@BeardedBored]

Might be worth a try.

[@robprupe]

Charcoal filtering might help.

[@BeardedBored]

I've tried that before and it was a slight improvement, but not enough for how heavy this stuff was.

[@jeremylastname873]

Use it in a meat marinade.

[@VanillaAttila]

Would love to see this done with a reflux still

[@BeardedBored]

Me too!

[@conwayfamily6734]

Okay so after watching more of your video I've decided that I'm going to pour about half of it into the pot with the mash. And then dilute the rest of it but some white spirits for the thumper. All-in-all with me running 12 gal Mash I don't think that almost a half gallon of over Oak is going to make it to Oki. Fingers crossed that it is LOL

[@professionalrookie8771]

Would running it through a carbon filter a couple of times strip out the flavor? (or some of)

[@BeardedBored]

I've tried that before and it was a slight improvement, but not enough for how heavy this stuff was.

[@desertriderukverun1002]

"Hypothetically" my fairy has combined the dark nasty over junipered drippings off a gin head, absynthe gone awry and other unpleasantly over or incorrectly flavored concoctions and run them through a reflux column to clean them up into a fairly neutral base that can be used for a bae for a vapor infused gin.

[@BeardedBored]

Nice!

[@tectonicbrewing4168]

Or use it to make awesome coffee or orange liqueur.

[@Amazingverticalgardeningideas]

I hope you can tolerate an off topic question. Asking because I trust you judgment. I’m touring Kentucky distilleries and when they ferment it’s open air with grain in. Most hobby distillers are straining & fermenting with an air trap. I’m wondering if after you cook the mash in your tun why not just pitch in the yeast?

[@BeardedBored]

You can absolutely do that. Open air, one pot for everything. But many hobby distillers that do all grain are also home beer brewers. Beer brewing requires much stricter oxygen control to keep the beer from oxidizing and turning skunky. Also, distilling on grain requires a special still with indirect heating to make sure you don't scorch the grain mush in the boiler (oil jacket boilers, stream injected boilers- both are complicated and more expensive). So we strain before mashing or before distilling to accommodate lower tech direct fire, or direct element heated boilers. Personally I like to ferment on grain for more flavor, then strain. But if I had an oil jacket boiler or steam injection boiler for my liquor fairy, I'd love to try distilling on grain, hypothetically.

[@Amazingverticalgardeningideas]

@@BeardedBored Thanks for that. That is solid advice.

[@kenharrison3364]

That’s a bummer that it wouldn’t come out after another distill. But I think your last idea is better, use it to flavor white or partially aged spirits.

[@BeardedBored]

Yep, it was a downer, but blending definitely works.

[@the_whiskeyshaman]

That’s the issue with jar aging. The smaller the piece of wood the better off you are for long term.

[@BeardedBored]

Yep.

[@rjpena4258]

I have about zero experience with any of this stuff but what’s stopping you from diluting the oakiness with vodka of the same proof? In theory that would keep your desired abv and bring down that super over concentrated oak flavor, right?

[@BeardedBored]

Better to dilute with unaged white whiskey. Vodka has no flavor, but white whiskey has a lot of grain character to it.

[@leestadnyk5573]

what about making bbq sauce with them

[@BeardedBored]

Now that would work!

[@garyhelms2977]

Can you try sodium carbonate, time wasn't wasted I enjoyed the video. Thanks

[@BeardedBored]

Sodium carbonate strips out all the spirit flavors, so I wanted to leave it out this time and try for a miracle, leave the wood flavor behind and get white dog to start over. I was aiming way too high with my goal. If I try it again, I'll try sodium carbonate and just aim for close to vodka;-)

[@garyhelms2977]

@@BeardedBored

[@garyhelms2977]

@@BeardedBored VODKA GOOD!!!!!!!!

[@DanielJAudette]

Charcoal filter

[@funwithwine9643]

I over oaked a apple wine once

[@geraldpitts8959]

why did you not use the baking soda treatment

[@BeardedBored]

That would strip out the original spirit flavors too. I was hoping just the wood would stay behind;-)

[@kevin_ninja_jones2363]

Ok i have a question my wine making recipe book says a teaspoon per gallon of pectic enzyme or something like that or it says 1/10 per pound of fruit what does that mean how much is 1/ 10

[@BeardedBored]

That's a weird measurement. Go with 1-2 teaspoons per 5 gallons. That's what is on my pectic enzyme and it seems to work with that amount.

[@kevin_ninja_jones2363]

Ok good to know thank you for letting me know.

[@bryanbrunk1186]

what about throwing everything into the mash after fermentation and let it sit on the grain before distillation?

[@BeardedBored]

The wood will still come through, so it might make aging tricky.

[@bryanbrunk1186]

@@BeardedBored my thought was that it might increase the grain flavor there by diluting the smoke flavors....and a good way to rinse the grain. All of this is with the clear overaged spirits.

[@Miata822]

Try sodium carbonate?

[@stevwinkler7258]

What happened with the soda ash?

[@BeardedBored]

That would strip out the original spirit flavors too. I was hoping just the wood would stay behind;-)

[@dbomber69]

Still can't find anyone who has made shine with ground popped popcorn. Any one out there done it? How'd it turn out? Would think you would get a high proof booze since all the starch is easily accessible.

[@BeardedBored]

I read a thread on the homedistiller dot org forum. Guy got several bags of popped popcorn from some fair. Since the corn was popped, it was pregellatinized, so no boiling to soften up the starch. He did mention how astonishing it was to watch several trash bags full of popped corn dissolve into his kettle.

[@dbomber69]

@@BeardedBored Wonder how it tasted. Someone somewhere said it was very corn forward. If so it would probably make a good caramel corn shine.

[@scottclay4253]

Charcoal and washing soda, give it a month or two and redistill?

[@BeardedBored]

I skipped trying the soda this time because I didn't want to strip all the base spirit flavors. Might try the soda and filtering to see if I can turn it into vodka.

[@scottclay4253]

@@BeardedBored You sure hate to lose all those hard earned flavors. I was thinking of trying to salvage the hard earned hand crafted ethanol. I really don’t know if a dose of activated charcoal left to soak will do much or not. I just remembered someone talking about on HD years ago. Great stuff, now we know. Thanks.

[@ifell3]

What about a soak in carbon.

[@BeardedBored]

It might help a little, but I've tried that before and it was a slight improvement, but not enough for how heavy this stuff was.

[@OSCARE38]

Why not thin it out with à may be sugar wash at 40 percent so at least you finish with something to avoid the pain of waist 😢

[@Qraze69]

apple and hickery might be decent.

[@BeardedBored]

Hickory is really strong and doesn't take much time before the spirit gets bitter, so keep an eye on it.

[@skepticfucker280]

I pitched my yeast today in a room temperature wash, should be fine right?

[@BeardedBored]

Yep, room temp is totally fine.

[@skepticfucker280]

@@BeardedBored sweet! Had been saving up over ripe bananas in the freezer, once topped off with hot water and fully mixed bananas dropped temp to room temp. Didn't want to add more water to raise temp cause a lot of stories about painting celings with bananas. Thanks for the reply, was thinking at worst would start fermentation slow but figured was worth asking. :) Cheers and tyvm again!

[@joshwilliams8765]

Thanksgiving batch?

[@skyhookspirits]

A pot still is perhaps the wrong way. Try this experiment using a high column reflux still. I think you'll get better results.

[@BeardedBored]

I would if I had one;-)

[@stevevet3652]

What was the item you put in your vodka to strip out all of the flavor? It was a white powder.

[@JCbrewNweld]

I think it was washing soda(sodium carbonate), but I could be mixing up Bearded's and Still It's videos.

[@BeardedBored]

Sodium carbonate. That might work to some degree, especially if you're trying to make it into a neutral spirit. But I wanted to see if I could keep some of the original spirit flavors and sodium carbonate will strip them all out. But that's an interesting idea, would it also strip out the wood? Hmm...🤔

[@stevevet3652]

@@BeardedBored Thank you for responding. I actually needed the answer for another project I am working on. Again, thank you for sending the answer.

[@stevevet3652]

@@JCbrewNweld That's it! Thanks man. I have been trying to remember for about three months.

[@JCbrewNweld]

@@BeardedBored Do you think that Na₂CO₃ would have the same effect that it does when making neutral spirits if it was used to "freezer-distill" an over aged product? Different train o' thought, Na₂CO₃ is helpful for bonding to/weighing down certain unpleasant volatiles pre-distillation (methanol/acetone). If you were able to find a proper emulsifier for the Fusel alcohols, that might be problem solved? Maybe a *refined/non-flavor contributing* acid could be added to unsettle and/or bond with the extra-present tannins? Kinda like an infused oil(Garlic) emulsified with vinegar, to make vinaigrette, but then distill the desired profile/flavor for an "age restart".

[@paulkelley7445]

Make some vanilla flavoring

[@BeardedBored]

Good idea!

[@brocktechnology]

Somebody should create a liquor ageing app.

[@BeardedBored]

Agreed. Little reminders to shake your jars, or pull the wood out, etc.

[@kelleyheard5790]

What's the difference if you put it in an oak barrel for 7 to 10 years

[@BeardedBored]

The surface area to volume of liquid ratio is much lower in a barrel so the aging is very slow. Much more difficult to overage in a 53 gallon barrel, but very possible in small barrels.

[@kelleyheard5790]

Understand I love watching your videos

[@Rev-D1963]

If you drink a shot, and immediately feel like making love to a termite, you've got too much oak in it! LOL!!! Additives for bbq sauce maybe? Or blending into white spirit? Like the gentleman below, charcoal filtering would strip a lot of bad out of it (a lot of good too I know). Lots of possibilities. Love your creativity brother. Thanks again the good stuff! God bless. Rev. D.

[@BeardedBored]

Thanks Preacher!

[@AhhZrulz]

Why not try the sodium carbonate?

[@BeardedBored]

That would strip out the original spirit flavors too. I was hoping just the wood would stay behind;-)

[@kelleyheard5790]

Try running it through a Britta filter

[@BeardedBored]

I've tried that before and it was a slight improvement, but not enough for how heavy this stuff was.

[@skyhookspirits]

Filtering it will not do much.

[@robertfontaine3650]

Time for a reflux column. ;)

[@BeardedBored]

Yep!

[@NicBwatching]

✊

[@ohioshaman5313]

Just brand it as a mash additive.

[@MysticDonBlair]

✨👍✨

[@bobgreen4531]

use it in a smoked scotch.

[@772tsweet77]

Ah yeah I almost prematurely enunciated that dilution may be the solution then you came to that conclusion. "Hypothetically"

[@BeardedBored]

Yeah, it's the best option. I was hoping this would work, but the old posts I'd read on the HD forum were right of course, haha:-)

[@772tsweet77]

@@BeardedBored I do this a lot. "Everyone" says do it this way. I do it my way and fail. Spitting into the wind is my lot in life.

[@MysticDonBlair]

✨😆✨

[@andyn3532]

If in doubt stick some honey in it 🍯🐝