I've done a similar technique with oak chips, but with chips from a homebrew supply store. My technique is to cover the chips with the grain alcohol (moonshine) without the water added and place in freezer overnight, remove in the morning and let set out. Each night place back in the freezer, each morning remove. Repeat each day for as long as you want to age. Then dilute with water to the strength you want.The high alcohol percentage prevents freezing of liquid but causes the wood to contract, and setting outside it expands. Each cycle mimics a full year as you've stated.
Hello, I'll share my experience, maybe it's gonna help someone. I did not follow the instructions in full detail (I never seem to be able to do that when cooking or baking 😂), and it turned out good! I used "barrique" oak chips used in my area to make wine. 65g for a total of 700 ml liquid. I slightly burnt a couple of bigger pieces with a lighter, the rest stayed as I bought it (already pre-toasted a little bit). The whole process took me about 20 days, and I managed to do around 13 reps of putting it in & out of the freezer to make the wood work. In the end, it was not necessary, because it got a beautiful honey color in the very first day and during my continuous tasting, it also occurred to me that it already tasted quite oaky, so I removed 3/4 of the wood chips. Halfway through the process, I added a whole cinnamon stick, a pinch of nutmeg powder, and way more sugar than the video showed (I like my whiskey sweeter). Every time I took it out of the freezer I made sure to leave the jar open for 10- 15 minutes to let the whiskey breathe and smoothen. It wasn't helping at all at first with the strong moonshine-y aftertaste, but it probably did something in the end as now I almost can't taste that at all. The only problem was that I probably added too much sugar too soon. It made the whiskey cloudy and I had to spend additional time having it drip through some cotton to get rid of the cloudiness. The sweetness stayed, though. I also lost a nonnegligible part of the liquid (~ 280 ml). I blame those wooden chips, they soaked up a solid amount, some was also lost during the straining and filtering, some evaporated I suppose, and well, some I just poured out for my little tastings along the way 😄 The final result: the "whiskey" has a beautiful golden red color very similar to Ballantine's. It smells like sweet oak with hints of cinnamon and tastes that way too. Very mild and pleasant finish. Next time, I'd try to experiment with honey, vanilla, more charred wood, and perhaps some chips already pre-soaked in sherry. It was definitely a fun thing to experiment with. Dos: freezer, pre-charred chips, letting it breathe, cinnamon if you're into that Don'ts: adding sugar before you're done with the whole process, tasting too much 😂
Wow, thank you for the detail! I love knowing that the sugar adds cloudiness. I was also wondering about vanilla, because that is one of my favorite flavors in whiskey.
Bet those sweetened wood chips would be great in a smoker with some meat after your done with making the whiskey! Since they soaked up so much sweetened whiskey!
Ive done this with wood chips and grain moonshine, 10 days to 2 weeks and each day i would open the jar to let it breath for about 15 mins. to vent off the volatiles and mimic the oxygen exchange of aging and it helps with smoothing out the flavors..
@@thomaspinall7401 yeah who knew huh? 😆 I think this would be more akin to common/poor man's way of making alcohol, its exists in every country & the end product goes by different names depending on where you are located, and made using the most common ingredients available or can be acquired locally. I think this video is just an extension of that. Even though there's nothing wrong here, I do think it would be better to have more ingredients & essences but getting the combos right & timed is where the trickery lies... which is what is referred to as being part of a body to a drink... u know words like "tones of vanilla" or elderflower, etc. as expert drinkers would put it. Else its just wood soaked in 95% proof sprit, in which case one could use maple or many other wood varieties.
To get a better flavor you should alternate putting the jar in the refrigerator and outside the refrigerator. What gives aged whiskey the oak flavor is the seasonal rotation from hot and cold weather that forces the pressure differential in the sealed barrel to change. Heat increases the pressure and forces the alcohol into the wood, where as the cold weather causes a vacuum and draws the oak tannins out of the wood and into the whiskey. Just soaking wood in alcohol will give you some weak oak tea, not a quality whiskey.
@@MasterQuack14 nay,nay,nay..., overnight in the freezer then out in the morning and when it reaches ambient temperature you have duplicated one year of aging. Now the calculations of how much wood chips you need per gallon of product is beyond my desire to figure out. It would require knowledge of the square inches of surface area inside a wood barrel and the volume that it holds and how deep the char is that's applied. That's where a math geek would have a hey-day. 😅
i admire people who's countries first language isn't english but they share their culture with us in english. this dude is slow but very precise. if you enjoy food and now whiskey listen up, this guy is smart. you may have to read between the lines at times. he does food but he's a chemist. i learn so much from this guy
Really fascinating. As a Scotch whisky drinking Scot, I do like the idea of creating something unique and very individual. Thank you for sharing this video.
Wow this guy replied at every comment. Love this kind of dedication among youtubers for their subscribers. You gain 1 more sub today. Beautiful video quality!
I use those oak chips from old chopped Jack Daniel barrels that you can buy in the bbq departement at the supermarket. They give a very nice result too. They don’t even need to be toasted anymore.
I was wondering the same thing! I make pens, chopsticks, etc out of whiskey barrel wood and it smells glorious when you saw it!!! I figured I could just yard some pieces of that in the jar and skip that whole soaking and roasting process. I'm honestly not a big whiskey drinker but this might be fun to try regardless. Other thing is I have an endless supply of whiskey barrel staves within 20min of me as the place that reconditions barrels for basically everyone in the country for brewing beer and whatever is two towns over!!
I appreciate and admire how you are able to both be an amazing cook and explain it in not your native language. I am a crafsman myself (hand make saxophone mouth pieces) and love making all things by hand. Keep up the amazing work. I really enjoyed this one.
If you're targeting 40% ABV, you can calculate the volume of water to add to the 96% alcohol. If you want 750 mL, that would mean using 312.5 mL of alcohol @ 96% concentration, and the rest (437.5mL) would be water. Depending on what alcohol you're using, the measurements will change, but you have a neat idea. I wonder how it actually compares to a 10-year old whiskey... If you replace the wood chips and do it for another 10-days, is it comparable to a 20-year?
I made similar whiskey(like) spirit using wood chips from used bourbon whiskey barrels, and an 80 proof spirit that was distilled 7 times. Turned out Smooth...real good sipping neat. Many bourbon and whiskey drinkers at the test table agreed.
i have other suggestion for you,,when you filter your whisky to put in the bottle you should use cotton ball in your funel,it takes longer but it comes out crystal clear ,no haze no nothing
@@akeipra i can not tell you 100% is completely safe because i am not 100% certain ,cotton balls may have been bleached and then sterilized ,this is all i know about them but they are widely used in medical and cosmetic field where they are in contact with skin or blood so i do not see why there should be any problem, i have been using them and they work great, you can give it a try with a small sample and see the difference, take a sample of your homemade whisky or alcohol and a sample of store bought whisky and put them both up to a light at certain angle you will see your whisky has haze but after passing through cotton balls is clear like store bought,its worth for you to do research for yourself
@A Ks hmm i dont think it will have the same filtration density as a cotton ball which is finer and can nicely plug up the funnel better ,easier to use and better results ,woven cotton cloth is not the same fine fibres as cotton ball
As always a wonderful technique. I don't like smokey whiskey so didn't toast my firewood chips just cooked them, the result is seriously spectacular. Thank you. I have done blind tests with friends and it is always positive -- not copy of any known whiskey but very, very good.
Hello there your ideas are great. I'm sipping my 3rd or 4th attempt. And I cannot believe it, this is really great. The heating and smoking of the wood can make such a difference. Thanks. 👍
I just love everything with Italy and Italians. Having just had once the luxury of traveling to Italy, I know not much about Italy first hand but I have learned a lot by movies, books and now online. Did you notice his hand movement at 09:10? They do it when food or drink is made successfully!
Here's the deal. Using this method and this base spirit I am 100% sure I would taste out what it is. Been there, done that. Now. If you'd had a somewhat more malt-based distillate and not more than 70-80%vol (base spirit is REALLY important, BUT you don't have to go full-on chemist master distiller on it. It just has to be malt-based at least 60% malt and not too hight distilled), less wood, a semi-permeable lid (wood, cork, etc.) and leave it at least 7 months to sit. You'd be in the whiskey taste territory. You won't BELIEVE what that stuff is doing in that time. It changes from week to week. Drastically! And after 5 months it starts to chill out. So... After meh... let's say 1,5 years, it would be REALLY hard to taste out if it's a brand or not. At least 3y to be a whiskey is just commercial bullshit. Rules bent to the will of the industry to have a monopoly on the golden drank.
I made a batch of this, using my own home made sugar vodka (70% ABV) and medium roasted American oak chips bought from ebay, that I charred slightly in a frying pan. Today was the first tasting after ageing and diluting to 40%, and I must say while the taste is not exactly like whisky, it is very enjoyable to drink! I think next time I should use more oak chips, because mine is lighter in colour than the one in the video, and I think could use a more smoky taste. Great video!
I’m trying this recipe but I only found POST OAK smoking wood chips , anyone know if it works ? And the other question is, even though its written in the bag, 100%natural wood chips it has a warning label “ about exposure to chemical and wood dust” is that on all smoking wood chip brand’s? I’m probably drink the dust! Anyone read these in other brand? Thanks for your input
@@Mr371312 when using on high alcohol dont need, but always filter cause they have some small pieces. When on lower alcohol, just put them in oven, boiling water or even in high alcohol lliquid for some minutes, just to be sure.
Is there a major difference in taste between medium and heavy toast? because I also want to try it out and I'm a bit clueless which one's more favourable. If you know, thanks!
I just finished my 'whisky' and had a few thoughts... I used oak chips not sticks like Andrea. When you're drying and toasting them in the oven, it is very easy to over toast them and then the taste of smoke is way too strong. Use more gap and a lot less time in the final toasting phase if you're using chips. With the brown sugar added and a little dilution with water and the remaining alcohol that I didn't soak, it helped tone it down. After two weeks in the bottle, the smokiness tones down a little. In a tasting with Laphroaig, Ardbeg, Talisker and Highland Park l, the whisky is harsher, but very similar to Talisker, and with a cube of ice and a dash of water, it is surprisingly good.....spec-tac-ular !! Fun to do and experiment with, I'm going to try it with neat, cheap, Vodka next.
Thanks for sharing your experience. I'm just in the making. As I forgot to buy alcohol, I'm using vodka. But I'll use alcohol for the next "batch". And you give hopes when you say it tastes like Talisker as I've been meaning to give it a try but I can't afford it right now.
At first i thought you were crazy, and although this isnt considered "whisky" in a traditional sense.. I love this creativity and your willingness to think outside the box! Great video.
Hi! I love your channel, and watch it frequently. Have you thought about using a little malt extract instead of sugar? It might make it taste more like real whiskey... Just a thought 😀
very good technique. New to me. I have never tried the double treatment of wood chips in hot water and that definitely tastes raw and you can taste the tannins. Im going to soak in hot water. Rinse then grill as you describe. Its very logical and makes a lot of sense. Thank you for sharing.
i have never done whiskey because distilling is kinda costly and complex and even dangerous if you get too many of the more toxic alcohols that are there. this recipe cuts off the complexity cost and risk....i will be trying this. thanks a lot for sharing
If you want really good results, an ultrasound will infuse a lot of extra notes and colour into it in a few 5 minute cycles, doesn't even have to be an expensive one, I got a 30€ ultrasonic cleaner and it works great
@@alainabilow ruclips.net/video/YlQT4ptwLKs/видео.html does a good job of explaining it and showing how you do it, then there's also the whiskey tribe video ruclips.net/video/GA9vn9wrqVs/видео.html where they taste various runs and go into detail on the notes that it imparted
I have been enjoying my first try, even though I accidentally burned the wood a bit it came out to be very good.Thank you and please keep up the good work.
Oh my God. That's outstanding. So I could make my own with(ever clear), available hear in New Hampshire, USA. Also I could harvest natural oak wood from the forest around me and a very special whiskey. This is genius. I can't thank you enough.
I have made something very similar using oak spirals used in home wine making - and it works very well. But I think if you are foraging for oak you need to avoid red oak and look for and use only white oak.
This is a very good way to make the best whisky for people who does not know how the whisky tastes. Only cheapest whisky tastes oak which comes from the barrel. But good whisky has many aromas like caramel, citrus, orange, almond, spices, smoke and honey. And also finish differs from one to another.
Hi! I tried your tip about brown sugar. It works. But I have actually waited a few weeks before tasting it. My son came over from Germany to visit us over Christmas and brought Bushmill's whiskey with him. But when he tried my whiskey, he decided that mine is better. Unfortunately I have to give him some of it to take back! By the way, someone suggested adding a few mms of glycerine to the whiskey to give it more body. What do you think about that?
@@Spectacular-cuoredicioccolato I tried it; it does give the whiskey some body, but some droplets do not dissolve, they float on the surface. Maybe I should just remove them.
I would swap your ratios. Go with 450ml of water to 300ml of ethanol. That should give you somewhere around 40-45% abv which would be right around where most store bought whiskey is.
God! I just tasted it, it's spectacular indeed! I followed your steps and a few from the comments here, (my only option was to cut fresh wood from a tree, dry it and tosted it) 2nd and 4rth day (only) I placed it in the fridge, all the other days in a room. I added the sugar, left it and now I tried it and it is amazing! Whiskey taste. Smoky, woody and too strong. The alcohol I used is greek tsipouro (strong distilled spirit containing 40-45% alcohol) without anise (it comes with and without anise). Spectacular! Thank you so much for the recipe and the tips from everyone in the comments! Awesome!
Irish cream you got me really interrested, after this video you have a new friend in Québec city Canada!!! Well done brother, thanks for the knowledge!
Any neutral grain spirit of approx 190 proof, or 95% ABV is what you need, brands like Everclear, Diesel and Clear Spring will work fine I'm sure here in the states, just make sure it's food grade ethanol and remember "Proof is twice the ABV.
Was it similar to anything that would be bought in the store and if so what would it be similar to? Also did you do it exactly the same or did you add any vanilla extract or caramel or anything? Thank you
I love this channel, so just a question: I thought Whiskey required brewing/distilling a grain mash and then curing in Oak. Without the Distilling step, won't soaking the oak in alcohol simply leach out some oak molecules, yielding a high-proof, "Oak Tea."? Perhaps very good, but can you call it "Whiskey"?
My mums partner did this 2 weeks ago. He used charred wood and vodka. Afterwards he added a dash of honey. I was so skeptical haha but it was actually really tasty. He left it just over a week i think.
Big whisky producers/companies will hate this man XD Big companies: ''Our product have been brewing for decades!!'' cuoredicioccolato: ''Watch while I end this mans career just in 10 days!''
Big whiskey isn't worried about some raw alcohol with soggy oak in it. If this produced anything drinkable (or that could legally be defined as whisky) they'd have done it long ago.
The initiative is grand, and I appreciate the ingenuity. Especially the g e n t l e toasting, so as to awaken the sugars and merely stir the tannins. Some advice; perhaps use a barely or malt ethenol, if available. Also, adding a one and one half liter bottle of wine and subsequently draining it from a matching cask, dinner by dinner. Once it's dried a week, filling it with the ethenol of your choice, waiting three months with periodic tastings may prove worth the experimentations. Recommended a sherry, myself. Perhaps Oloroso.
Very nice! Definitely will try it but will do it something like 45 % alcohol content. 57 is too much for me. When it's ready I will try it with Pittina salamai (also from your channel)!For sure will be Spectacular ;)
@@Spectacular-cuoredicioccolato Dude, I've tried sooo many of these experiments, custom-made "whiskey sticks", charcoal, "hyper aged" whiskey from big companies etc. And they all produce garbage results that in no way mirror an actual whiskey. The only way you could think this tastes like a good whiskey is if you don't drink good whiskey (also, this doesn't qualify as a whiskey). I spoke about it on the BBC recently. ruclips.net/video/IkaIuPDsiZc/видео.html
@@JesusPensiones It's a flavored spirit akin to a flavored vodka. If a brand made this and tried to sell it, it would likely be listed as a "specialty spirit". In no way, from beginning to end, would it be qualified as a whisky in any country. The one possible exception would be India because inside India's borders they make a rum-like spirit they call whisky, BUT it cannot be exported out of India as whisky because it fails the definition of whisky by every single other country on the planet. This isn't a whisky, plain and simple.
ooooh wow can it really be this easy? I have to try this thank you I discovered your channel looking for a homemade bailey's but then I saw this ! Thank you!
Ciao Andrea, I made your whiskey but I used my home made grappa instead of the 96'/, And it is amazing spectacular to be exact. I made it at three different proof levels, 90 , 80, and 70 unbelievable, friends and family loved it. I also made whiskey with maple chips using the same recipe, smooth sweet and spectacular. Thank you Andrea, in boca al lupo
Thank you Mr. Cuoredicioccolato! Looks delicious. Maybe we should distill our own soon? Wouldn't that be fun. Let me tell you about the last month of cooking though: I took your guidance on trying prosciutto violino on meat without the bone - my pork shoulder salt cured for 10 days and then hung in the fridge. It is currently 1.6kg, down from 2.07kg!.. Maybe another week or so until it's ready. I'm very excited. It is losing 1.9% mass per day in my refrigerator at 7°C 23 days of drying 2kg of no-casing salami made 5 at about 400g each - I had my first taste on Friday if the smallest one after losing 32% mass.. I made the batch too salty I think. My stomach felt funny Friday and Saturday but no issues. These have been losing ~1.45% mass per day at 7°C My rose shaped pumpkin bread turned out great! Fresh mozzarella was a great learning experience. I decided to use citric acid to help speed up the process. I think it would likely taste better if I didn't use the citric acid. Before finding your channel and exploring your recipes I have been doing lots of lacto fermentation. (Hot sauce from jalapenos and serrano peppers, sauerkraut, kimchi, dilly beans, cauliflower, carrots.. etc) I'm honestly tempted to quit my engineering job, team up with the local butcher shop, and starting my own meat curing business. Very possible within the next 10 years of my life... Thanks again sir! Andrew W.
if I was looking to infuse this with something like Cherry what would the recommended process be for that? to make the whiskey first or to add the cherry during the process? amazing video too, ive bought all the things i need to make my own. Thank you so much
Did you already try it? I was thinking of adding sherry somewhere in the process too. My first thought was to let the oak chips soak in it a little bit, I wonder what that'd do.
This sounds really good! Even tho I'm not a spirit drinker, it's good in the winter and holidays. Plus who knows what the New Year will bring! Probably good to have around. Thank you for this recipe. I will try it. I'm wondering if other woods would impart good flavors beside oak. I have apple wood and hickory smoking chips...maple? Cedar/berries for a gin? Adding herbs during the 10 day soaking...valerian 😵 for a sleep tonic? Mugwort as a dream tonic? Lavender? Vanilla? Touch of mint? Hmmm...🤔
What part of Italy are you from? I am in the USA and recently found out my Grandfather had a sister in Favara Sicily. In 2019 I was fortunate enough to visit, started in Venice, then Florence and Rome with the highlight staying with my new found family in Favara Sicily. I love your channel and the authentic recipes you bring. I love my heritage! Thank you! Arnone’
I suggest after the bake, spray your oak w some of the neutral spirits and light the wood on fire and let it burn black. This will mimic a Bourbon Whiskey
Sir, you are just AWESOME and Fantastic!!! Sir you bring the old marvelous Day back in Time, when everybody was able to make his alcool. Viva Italia, Gracie mile.
I’m no except but I’m pretty confident 10 day old Whiskey will taste nothing like 10 year old.
4 года назад+8
There is zero "Whiskey" in this experiment. Cute, but not remotely realistic. No disrespect meant, but I rather seriously doubt this guy even knows what a decent Whiskey tastes like.
That is amazing. I am editing for update purposes. Not trying to be argumentative, because this is a great tip. Just tell me if my math is off. 96% alc= 192 proof. 300ml water ÷ 450ml alc= .6666 or 66.66%. 192 proof x 66.66%= 127.98 proof= 63.99% alcohol. Yes? No?
I always leave off the amount of water in the neutral spirits, it’s immaterial and makes it easier. Essentially, he reversed the specs. 300 ml grain and 450 water is approx. 80 proof, which is where he was trying to get to.
@@Spectacular-cuoredicioccolato They suspend the car radiator over a simmering pot of fermented date mash, the alcohol evaporates and hits the car radiator where it condenses to clear, hot, Raki. You buy it in a plastic bag, be careful it's hot! Be more careful of police arresting you, spend night in jail, and next morning 40 lashes. Drinking is illegal as it's forbidden by Islam. Hopefully, now after the revolution, we will start having beer, liquor factories as we did under British rule. Islam ruins everything.
To the person that’s reading this: You’re very intelligent and adorable human! Stay healthy 💜 My Dream is to have 1k. I been struggling to get there......
Hey, if i can get wood chips made from jack Daniel's barrels you think it will work well? And if it's working do i still soaking and washing the wood or should i do it differently?
Hello, I jUst watched your video and I am impressed by this technique. I would like to know if there is a difference between ethanols or should I use pure ethanol? Do you have any reccomendation?
I am certainly going to have to try this if it's as good as you say, it will make for good gifts for some people... thank you and the person who shared the recipe to you!
Whisky making, aging and storage is an art. It needs special care and patience to bring out a high quality Whisky. Thank you for enlightening beginners how to do quick seasoning of Whisky using oak wood chips. 🪵
I have tried this. And will experiment again. A lovely enough drink. Maybe more of a Thai whiskey than I expected. The versatility of changing the tempo of this drink are interesting. Thanks for the idea.
Hi. I am currently using the 96% alcohol leftover, to extract various herbs. Rosemary, thyme etc from the garden harvest. Hoping to get a smoky whiskey autumn herbal mix going for cooking, with. ...Your 10 day whiskey is a pretty, pretty good idea.
Can I substitute the brown sugar for molasses? I'm thinking more smokey flavour plus it's a main ingredient in brown sugar? Also if I'm just adding the ethonal to the chips ,in and out of the freezer for 10 days as ppl have suggested, on the last day when adding the water and sugar... do I let it sit for another day with the chips before straining or strain straight away and bottle it??
This is exactly why I used to love RUclips. Straight to the point and content with actual purpose. Thank you for keeping true to RUclips,brother!
Thanks Mike 👍🏼🥃
I totally agree. I'm always watching his stuff and it's amazing! My sausage making is getting much better too thanks to RUclips!
Thanks Tim 👍🏼🙂
Could have been a lot shorter
Yes 👍🏼 sure
As a fellow Italian when he says his wife will kill him I can say this is very true. :)
😂😂😂 as a wife I like your comment ..
wife always the boss in home . Agree ? ❤️❤️❤️😍😘
hahaha LOL !!!! but some times killing means kissing and hugging and more !!!!!
@@VeeJourneyAustralia Happy wife happy life.
Happy wife... will save your life😁
Pay attention...or die🤣
@@freespeech4all723 😂😂😂😂😂😂😂😂😂
I've done a similar technique with oak chips, but with chips from a homebrew supply store. My technique is to cover the chips with the grain alcohol (moonshine) without the water added and place in freezer overnight, remove in the morning and let set out. Each night place back in the freezer, each morning remove. Repeat each day for as long as you want to age. Then dilute with water to the strength you want.The high alcohol percentage prevents freezing of liquid but causes the wood to contract, and setting outside it expands. Each cycle mimics a full year as you've stated.
I do the same except I put it in the windowsill. This kinda simulates the seasons barrel aged whiskey might go threw
🤔 that makes sense👍
Wow! Amazing! Do not tell the Scots!!!
I do the same, except i bought the whiskey on the store
Thank you for the info!
Hello, I'll share my experience, maybe it's gonna help someone. I did not follow the instructions in full detail (I never seem to be able to do that when cooking or baking 😂), and it turned out good!
I used "barrique" oak chips used in my area to make wine. 65g for a total of 700 ml liquid. I slightly burnt a couple of bigger pieces with a lighter, the rest stayed as I bought it (already pre-toasted a little bit).
The whole process took me about 20 days, and I managed to do around 13 reps of putting it in & out of the freezer to make the wood work. In the end, it was not necessary, because it got a beautiful honey color in the very first day and during my continuous tasting, it also occurred to me that it already tasted quite oaky, so I removed 3/4 of the wood chips. Halfway through the process, I added a whole cinnamon stick, a pinch of nutmeg powder, and way more sugar than the video showed (I like my whiskey sweeter).
Every time I took it out of the freezer I made sure to leave the jar open for 10- 15 minutes to let the whiskey breathe and smoothen. It wasn't helping at all at first with the strong moonshine-y aftertaste, but it probably did something in the end as now I almost can't taste that at all.
The only problem was that I probably added too much sugar too soon. It made the whiskey cloudy and I had to spend additional time having it drip through some cotton to get rid of the cloudiness. The sweetness stayed, though.
I also lost a nonnegligible part of the liquid (~ 280 ml). I blame those wooden chips, they soaked up a solid amount, some was also lost during the straining and filtering, some evaporated I suppose, and well, some I just poured out for my little tastings along the way 😄
The final result: the "whiskey" has a beautiful golden red color very similar to Ballantine's. It smells like sweet oak with hints of cinnamon and tastes that way too. Very mild and pleasant finish.
Next time, I'd try to experiment with honey, vanilla, more charred wood, and perhaps some chips already pre-soaked in sherry.
It was definitely a fun thing to experiment with.
Dos: freezer, pre-charred chips, letting it breathe, cinnamon if you're into that
Don'ts: adding sugar before you're done with the whole process, tasting too much 😂
Thanks again 😉👍🏼🤪 I like to know the experience of other people. Keep us updated with the new experiment
Wow, thank you for the detail! I love knowing that the sugar adds cloudiness. I was also wondering about vanilla, because that is one of my favorite flavors in whiskey.
Keep us updated updated with your project
Bet those sweetened wood chips would be great in a smoker with some meat after your done with making the whiskey! Since they soaked up so much sweetened whiskey!
@DAYanez 😉👍🏼
Ive done this with wood chips and grain moonshine, 10 days to 2 weeks and each day i would open the jar to let it breath for about 15 mins. to vent off the volatiles and mimic the oxygen exchange of aging and it helps with smoothing out the flavors..
Spectacular ☺️ thanks for the advice
Can you use different wood chips like maple are cherry? Are can you mix the oak with pecans and cheery?
Yes but I never tried
@@Spectacular-cuoredicioccolato still the same process no matter what types of wood you use right?
Exactly 👍🏼 check the comments. Some followers used different wood 😉
His accent was more fluent after the first sip😂😂😂
🤪
Try and let us know 😉
@@thomaspinall7401 yeah who knew huh? 😆 I think this would be more akin to common/poor man's way of making alcohol, its exists in every country & the end product goes by different names depending on where you are located, and made using the most common ingredients available or can be acquired locally. I think this video is just an extension of that. Even though there's nothing wrong here, I do think it would be better to have more ingredients & essences but getting the combos right & timed is where the trickery lies... which is what is referred to as being part of a body to a drink... u know words like "tones of vanilla" or elderflower, etc. as expert drinkers would put it. Else its just wood soaked in 95% proof sprit, in which case one could use maple or many other wood varieties.
Good idea 😉👍🏼
😀😀
To get a better flavor you should alternate putting the jar in the refrigerator and outside the refrigerator. What gives aged whiskey the oak flavor is the seasonal rotation from hot and cold weather that forces the pressure differential in the sealed barrel to change. Heat increases the pressure and forces the alcohol into the wood, where as the cold weather causes a vacuum and draws the oak tannins out of the wood and into the whiskey. Just soaking wood in alcohol will give you some weak oak tea, not a quality whiskey.
Thanks for the advice
@@Ryan-vr7xm One day in the fridge, one day out of the fridge. Would take two weeks to effectively get seven years of aging.
Interesting.Thank you.
@@MasterQuack14 nay,nay,nay..., overnight in the freezer then out in the morning and when it reaches ambient temperature you have duplicated one year of aging.
Now the calculations of how much wood chips you need per gallon of product is beyond my desire to figure out. It would require knowledge of the square inches of surface area inside a wood barrel and the volume that it holds and how deep the char is that's applied. That's where a math geek would have a hey-day. 😅
Thanks a lot for this knowledge. I will do it just like that.
I can't believe this works I keep it for 2 weeks and the test was freaking good ... Now I don't have to buy I can do my self 👍🔥🔥
Spectacular 🥳 please share the video with friends and family
If you like you can send some pictures on instagram
Only Hand sanitizer ethanol is available
Can i use that?
Really
i admire people who's countries first language isn't english but they share their culture with us in english. this dude is slow but very precise. if you enjoy food and now whiskey listen up, this guy is smart. you may have to read between the lines at times. he does food but he's a chemist. i learn so much from this guy
😂👍🏼😉 thanks
This is legendary... I'm a Food Technology student... This fellow just did the simple and straightforward process of making Whiskey 💥💥💥💥💯💯💯❤️
😂👍🏼🤩 thanks 😉
🙏🙏🙏
Any ethanol can be used?
Really fascinating. As a Scotch whisky drinking Scot, I do like the idea of creating something unique and very individual. Thank you for sharing this video.
Thanks for your support 👍🏼🤩🥃
Wow this guy replied at every comment. Love this kind of dedication among youtubers for their subscribers. You gain 1 more sub today. Beautiful video quality!
Thanks for your support 🥳🥃
I use those oak chips from old chopped Jack Daniel barrels that you can buy in the bbq departement at the supermarket. They give a very nice result too. They don’t even need to be toasted anymore.
I did the same here
@@charlesroberts3910 Me too. JD chips are great.
So what's the process, is it the same if your using JD chips?
So what was the process you used
I was wondering the same thing! I make pens, chopsticks, etc out of whiskey barrel wood and it smells glorious when you saw it!!! I figured I could just yard some pieces of that in the jar and skip that whole soaking and roasting process. I'm honestly not a big whiskey drinker but this might be fun to try regardless. Other thing is I have an endless supply of whiskey barrel staves within 20min of me as the place that reconditions barrels for basically everyone in the country for brewing beer and whatever is two towns over!!
I appreciate and admire how you are able to both be an amazing cook and explain it in not your native language. I am a crafsman myself (hand make saxophone mouth pieces) and love making all things by hand. Keep up the amazing work. I really enjoyed this one.
You're Spectacular too like the Italian of this channel 👍
Wow... I enjoy watching people and their work...I see you have no videos☹ I was gonna watch you
Spectacular 🤩
Your accent isn't difficult to understand, and is in fact very pleasant.
If you're targeting 40% ABV, you can calculate the volume of water to add to the 96% alcohol.
If you want 750 mL, that would mean using 312.5 mL of alcohol @ 96% concentration, and the rest (437.5mL) would be water.
Depending on what alcohol you're using, the measurements will change, but you have a neat idea.
I wonder how it actually compares to a 10-year old whiskey...
If you replace the wood chips and do it for another 10-days, is it comparable to a 20-year?
Thanks 👍🏼 try first for 10 days 😉 I never tried double wood, I think it will be to strong taste
Bruh if Ima have to buy alcohol to make whiskey then why t.f should I not just buy whiskey
Tell me why not 😉
@@thatguyaron1154 go buy a 10 year old aged Bourbon , check the price... vs... this Everclear trick.
Stephen tell your brother Johnny to settle down -lol - the Italian is a scientist!
I made similar whiskey(like) spirit using wood chips from used bourbon whiskey barrels, and an 80 proof spirit that was distilled 7 times. Turned out Smooth...real good sipping neat. Many bourbon and whiskey drinkers at the test table agreed.
Thanks for sharing your advice and experience 👍🏼
i have other suggestion for you,,when you filter your whisky to put in the bottle you should use cotton ball in your funel,it takes longer but it comes out crystal clear ,no haze no nothing
Is it nice for Healthy?
@@akeipra i can not tell you 100% is completely safe because i am not 100% certain ,cotton balls may have been bleached and then sterilized ,this is all i know about them but they are widely used in medical and cosmetic field where they are in contact with skin or blood so i do not see why there should be any problem, i have been using them and they work great, you can give it a try with a small sample and see the difference, take a sample of your homemade whisky or alcohol and a sample of store bought whisky and put them both up to a light at certain angle you will see your whisky has haze but after passing through cotton balls is clear like store bought,its worth for you to do research for yourself
@@ARCSTREAMS thanks for hits! if that will clean liquids, i could use it against of BRITTA Filter ^^
@@akeipra britta is not so good and may take longer and very cumbersome and expensive headache to use,,, cotton ball much simpler cleaner and no waste
@A Ks hmm i dont think it will have the same filtration density as a cotton ball which is finer and can nicely plug up the funnel better ,easier to use and better results ,woven cotton cloth is not the same fine fibres as cotton ball
As always a wonderful technique. I don't like smokey whiskey so didn't toast my firewood chips just cooked them, the result is seriously spectacular. Thank you. I have done blind tests with friends and it is always positive -- not copy of any known whiskey but very, very good.
Spectacular 👍🏼 thanks for sharing your experience with blind test 🤩
Hello there your ideas are great. I'm sipping my 3rd or 4th attempt. And I cannot believe it, this is really great. The heating and smoking of the wood can make such a difference. Thanks. 👍
Thanks for sharing your experience 🥃
Please share the video 😉
I just love everything with Italy and Italians. Having just had once the luxury of traveling to Italy, I know not much about Italy first hand but I have learned a lot by movies, books and now online. Did you notice his hand movement at 09:10? They do it when food or drink is made successfully!
Spectacular 😉👍🏼
It would be great if you could do a blind taste test to see if people see the difference.
I was thinking to use Bamboo charcoal next time. tastes great.
Yes but know in Italy we are in lockdown 😭 I can’t do this experiment
I never tried it 🤔
Here's the deal. Using this method and this base spirit I am 100% sure I would taste out what it is. Been there, done that. Now. If you'd had a somewhat more malt-based distillate and not more than 70-80%vol (base spirit is REALLY important, BUT you don't have to go full-on chemist master distiller on it. It just has to be malt-based at least 60% malt and not too hight distilled), less wood, a semi-permeable lid (wood, cork, etc.) and leave it at least 7 months to sit. You'd be in the whiskey taste territory. You won't BELIEVE what that stuff is doing in that time. It changes from week to week. Drastically! And after 5 months it starts to chill out. So... After meh... let's say 1,5 years, it would be REALLY hard to taste out if it's a brand or not. At least 3y to be a whiskey is just commercial bullshit. Rules bent to the will of the industry to have a monopoly on the golden drank.
What would "seeing" a difference prove?
Andrea, you are my new HERO! I just discovered you today and I have watched 20 of your videos. Cheers from the mountains of Colorado, USA!
Thanks for your big support 🤩 please share the videos with your friends and family 😉
Howdy neighbor! 👋
Colorado or Italy?
I made a batch of this, using my own home made sugar vodka (70% ABV) and medium roasted American oak chips bought from ebay, that I charred slightly in a frying pan. Today was the first tasting after ageing and diluting to 40%, and I must say while the taste is not exactly like whisky, it is very enjoyable to drink! I think next time I should use more oak chips, because mine is lighter in colour than the one in the video, and I think could use a more smoky taste. Great video!
Spectacular 🥳👍🏼 thanks for sharing your experience 🥃 keep us updated with the next project
What % would the 450 ML of 96% and 300 Ml of water be?
😉👍🏼 www.uomodicasa.it/2020/12/27/calcolo-online-gradazione-alcolica/
I’m trying this recipe but I only found POST OAK smoking wood chips , anyone know if it works ? And the other question is, even though its written in the bag, 100%natural wood chips it has a warning label “ about exposure to chemical and wood dust” is that on all smoking wood chip brand’s? I’m probably drink the dust! Anyone read these in other brand? Thanks for your input
@@pfin787his turned out to be 57 in the video
Usually at brewers shops you may find Oak chips with different level of toast. I use them for beer, whisky, moonshine and even for wine and meads.
I assume you do not wash those pre roasted chips?
Thanks for the information 👍🏼
@@Mr371312 when using on high alcohol dont need, but always filter cause they have some small pieces.
When on lower alcohol, just put them in oven, boiling water or even in high alcohol lliquid for some minutes, just to be sure.
Is there a major difference in taste between medium and heavy toast? because I also want to try it out and I'm a bit clueless which one's more favourable. If you know, thanks!
Better heavy 😉 for me
I just finished my 'whisky' and had a few thoughts... I used oak chips not sticks like Andrea. When you're drying and toasting them in the oven, it is very easy to over toast them and then the taste of smoke is way too strong. Use more gap and a lot less time in the final toasting phase if you're using chips. With the brown sugar added and a little dilution with water and the remaining alcohol that I didn't soak, it helped tone it down.
After two weeks in the bottle, the smokiness tones down a little.
In a tasting with Laphroaig, Ardbeg, Talisker and Highland Park l, the whisky is harsher, but very similar to Talisker, and with a cube of ice and a dash of water, it is surprisingly good.....spec-tac-ular !! Fun to do and experiment with, I'm going to try it with neat, cheap, Vodka next.
Spectacular 🤩 thanks for sharing your experience 😉 let us with the vodka 🤪
Thanks for sharing your experience. I'm just in the making. As I forgot to buy alcohol, I'm using vodka. But I'll use alcohol for the next "batch". And you give hopes when you say it tastes like Talisker as I've been meaning to give it a try but I can't afford it right now.
Thank you for another great presentation!
Our respects to your wife and family.
🤣👍🏼 thanks 😉 I will let they know
At first i thought you were crazy, and although this isnt considered "whisky" in a traditional sense.. I love this creativity and your willingness to think outside the box! Great video.
Thanks ☺️ but it wasn’t my idea 😉 but I can tell you that it’s really spectacular technique
Why am I reading the comments with his accent 😅😅
😂👍🏼
It's funny! But me as well!
🤪
Damn you! Now I am even thinking with his accent as I write this comment.
😱
Hi! I love your channel, and watch it frequently. Have you thought about using a little malt extract instead of sugar? It might make it taste more like real whiskey... Just a thought 😀
May be you are Right👍🏻
Thanks for the advice 👍🏼
very good technique. New to me. I have never tried the double treatment of wood chips in hot water and that definitely tastes raw and you can taste the tannins. Im going to soak in hot water. Rinse then grill as you describe. Its very logical and makes a lot of sense. Thank you for sharing.
😉👍🏼 let us know when you taste it 🥃
Translate tamil
i have never done whiskey because distilling is kinda costly and complex and even dangerous if you get too many of the more toxic alcohols that are there.
this recipe cuts off the complexity cost and risk....i will be trying this. thanks a lot for sharing
😉👍🏼 keep us updated and please share the videos with friends
If you want really good results, an ultrasound will infuse a lot of extra notes and colour into it in a few 5 minute cycles, doesn't even have to be an expensive one, I got a 30€ ultrasonic cleaner and it works great
Thanks for the advice 👍🏼
Explain
@@alainabilow ruclips.net/video/YlQT4ptwLKs/видео.html does a good job of explaining it and showing how you do it, then there's also the whiskey tribe video ruclips.net/video/GA9vn9wrqVs/видео.html where they taste various runs and go into detail on the notes that it imparted
I have been enjoying my first try, even though I accidentally burned the wood a bit it came out to be very good.Thank you and please keep up the good work.
Spectacular 😉👍🏼 and be careful with the oven 😱
Do you really make it? I wanna try that but the alcohol seem too high for me, im more of beer guy on desert 🏜️
Oh my God. That's outstanding. So I could make my own with(ever clear), available hear in New Hampshire, USA. Also I could harvest natural oak wood from the forest around me and a very special whiskey. This is genius. I can't thank you enough.
😉👍🏼 let us know when you taste it
Remember must be dry wood 🪵
Ok will do
😉👍🏼
Haha...I live in NH as well, surrounded by oaks...time to experiment
😉👍🏼 bravo
This is the most important U Tube channel of the year .....I will share this with everyone !😋😋😋🤘
🥳 bravo 🎉 share the videos with friends and family and enemies 😉 thanks my dear
I have made something very similar using oak spirals used in home wine making - and it works very well. But I think if you are foraging for oak you need to avoid red oak and look for and use only white oak.
Indeed.
I'm sorry for what is probably a stupid question, but why avoid red oak?
Yes 👍🏼 Have you watched this one? ruclips.net/video/e-V89kLmDjs/видео.html
I am trying this! I have the exact same jar too, been looking for something to make in it.
I do have a rack of old grolsh bottles. The old man and I could try our hands at this 👍
Have you tried 😉 ?
Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs
Thanks for watching and sharing the videos with friends and family 😉👍🏼
This is a very good way to make the best whisky for people who does not know how the whisky tastes. Only cheapest whisky tastes oak which comes from the barrel. But good whisky has many aromas like caramel, citrus, orange, almond, spices, smoke and honey. And also finish differs from one to another.
😂👍🏼 yes 🤪
Hi!
I tried your tip about brown sugar. It works. But I have actually waited a few weeks before tasting it. My son came over from Germany to visit us over Christmas and brought Bushmill's whiskey with him. But when he tried my whiskey, he decided that mine is better. Unfortunately I have to give him some of it to take back!
By the way, someone suggested adding a few mms of glycerine to the whiskey to give it more body. What do you think about that?
Spectacular 🤩
I never tried with glycerin so I can’t help you 😩 sorry, if you try let us know 😉
@@Spectacular-cuoredicioccolato I tried it; it does give the whiskey some body, but some droplets do not dissolve, they float on the surface. Maybe I should just remove them.
Ok 👍🏼
Not really sure how this will actually age the whiskey making it smooth but I can see how it would make it taste like whiskey. Cool!
Yes 😉👍🏼 it’s strange but true
I would swap your ratios. Go with 450ml of water to 300ml of ethanol. That should give you somewhere around 40-45% abv which would be right around where most store bought whiskey is.
Thanks 👍🏼
God! I just tasted it, it's spectacular indeed! I followed your steps and a few from the comments here, (my only option was to cut fresh wood from a tree, dry it and tosted it) 2nd and 4rth day (only) I placed it in the fridge, all the other days in a room. I added the sugar, left it and now I tried it and it is amazing! Whiskey taste. Smoky, woody and too strong. The alcohol I used is greek tsipouro (strong distilled spirit containing 40-45% alcohol) without anise (it comes with and without anise). Spectacular! Thank you so much for the recipe and the tips from everyone in the comments! Awesome!
Spectacular 🥳 thanks for sharing your experience 😉👍🏼
At the moment I am in Green on Rhodes island
@@Spectacular-cuoredicioccolato I thank you too!
Oh that's wonderful, 😃 beautiful island. I hope you're having a great time there 😁
Yes 👍🏼 thanks
Irish cream you got me really interrested, after this video you have a new friend in Québec city Canada!!! Well done brother, thanks for the knowledge!
Thanks for the support, for watching and sharing the video with friends and family 👍🏼
Where can I buy 96% alcohol. Can't find it on Amazon. By the way. I love it when you say 'Spectacular' at the end. Always makes me smile. 👌
Look for product called Everclear in your liquor store
hard to find because of covid, since it is used as a sanitiser and likely more expensive now if you do find it.
👍🏼
amzn.to/3k5hQjb
Any neutral grain spirit of approx 190 proof, or 95% ABV is what you need, brands like Everclear, Diesel and Clear Spring will work fine I'm sure here in the states, just make sure it's food grade ethanol and remember "Proof is twice the ABV.
Made it last week. Result is perfect! Thanks!
Spectacular 👍🏼 thanks for sharing your experience 🥃
Was it similar to anything that would be bought in the store and if so what would it be similar to?
Also did you do it exactly the same or did you add any vanilla extract or caramel or anything?
Thank you
@@itsUNEMPLOYMENT tastes the same as most American whisky. Nothing else added. Let it set for 3 month. Really good!
Spectacular 🥳
I love this channel, so just a question: I thought Whiskey required brewing/distilling a grain mash and then curing in Oak. Without the Distilling step, won't soaking the oak in alcohol simply leach out some oak molecules, yielding a high-proof, "Oak Tea."? Perhaps very good, but can you call it "Whiskey"?
😉👍🏼 up to you. Alcoholic Oak tea for adults 🤪 it’s not bad 😂
I’ve done the same technique with cinnamon sticks. Taste like apple pie!
😋👍🏼🥃🤪
Definitely gonna try this... will also try and "improve" some cheap whiskey and see what happens
My mums partner did this 2 weeks ago. He used charred wood and vodka. Afterwards he added a dash of honey. I was so skeptical haha but it was actually really tasty. He left it just over a week i think.
Thanks for sharing your experience 👍🏼
Sooo did you try it?
Me too I want to know
Big whisky producers/companies will hate this man XD
Big companies: ''Our product have been brewing for decades!!''
cuoredicioccolato: ''Watch while I end this mans career just in 10 days!''
AHAHAHHAHahaha happily i agree with you, love your comment
Big whiskey isn't worried about some raw alcohol with soggy oak in it. If this produced anything drinkable (or that could legally be defined as whisky) they'd have done it long ago.
Try and let us know 😉🥃
The initiative is grand, and I appreciate the ingenuity. Especially the g e n t l e toasting, so as to awaken the sugars and merely stir the tannins. Some advice; perhaps use a barely or malt ethenol, if available. Also, adding a one and one half liter bottle of wine and subsequently draining it from a matching cask, dinner by dinner.
Once it's dried a week, filling it with the ethenol of your choice, waiting three months with periodic tastings may prove worth the experimentations.
Recommended a sherry, myself. Perhaps Oloroso.
Thanks for the advice 👍🏼😋🍷
I made it and it came out SPECTACULAR! Family and friends are very impressed! Thank you!
Spectacular 🥳 if you have send me some pictures on instagram
Very nice! Definitely will try it but will do it something like 45 % alcohol content. 57 is too much for me. When it's ready I will try it with Pittina salamai (also from your channel)!For sure will be Spectacular ;)
I often drink homemade schnapps that is 86%
Ok 👍🏼 let us know 😉
I am a fan of whiskey.
Thank you for sharing your whiskey recipe, I found this video very interesting.
In no way does this qualify as whisky
Try and after you can say what it’s better 😉
@@Spectacular-cuoredicioccolato Dude, I've tried sooo many of these experiments, custom-made "whiskey sticks", charcoal, "hyper aged" whiskey from big companies etc. And they all produce garbage results that in no way mirror an actual whiskey. The only way you could think this tastes like a good whiskey is if you don't drink good whiskey (also, this doesn't qualify as a whiskey). I spoke about it on the BBC recently.
ruclips.net/video/IkaIuPDsiZc/видео.html
@@JoshSPeters so what is it?
@@JesusPensiones It's a flavored spirit akin to a flavored vodka. If a brand made this and tried to sell it, it would likely be listed as a "specialty spirit". In no way, from beginning to end, would it be qualified as a whisky in any country.
The one possible exception would be India because inside India's borders they make a rum-like spirit they call whisky, BUT it cannot be exported out of India as whisky because it fails the definition of whisky by every single other country on the planet.
This isn't a whisky, plain and simple.
ooooh wow can it really be this easy? I have to try this thank you I discovered your channel looking for a homemade bailey's but then I saw this ! Thank you!
Spectacular 🥳 you can do both 😉 let us know when you taste it
The guy's accent is adorable to listen to
😂 thanks 🥃
I wasn't expecting your helicopter for this 🚁😅
It's his signature. 😛
😂 this is spectacular 🤪 that why the helicopter 🚁
@@Spectacular-cuoredicioccolato 😂😂😂
His helicopter move made me to give it a try to prepare at home 😄😄😄👌👌👌🥂
🤪
You should produce this in small quantities under your own label..Mama Mia tutti bellisimo
😂
Ciao Andrea, I made your whiskey but I used my home made grappa instead of the 96'/, And it is amazing spectacular to be exact. I made it at three different proof levels, 90 , 80, and 70 unbelievable, friends and family loved it. I also made whiskey with maple chips using the same recipe, smooth sweet and spectacular. Thank you Andrea, in boca al lupo
Spectacular 🥳 homemade grappa 🤪 plus maple chips 🤩 thanks for sharing
Thank you Mr. Cuoredicioccolato! Looks delicious. Maybe we should distill our own soon? Wouldn't that be fun.
Let me tell you about the last month of cooking though:
I took your guidance on trying prosciutto violino on meat without the bone - my pork shoulder salt cured for 10 days and then hung in the fridge. It is currently 1.6kg, down from 2.07kg!.. Maybe another week or so until it's ready. I'm very excited.
It is losing 1.9% mass per day in my refrigerator at 7°C
23 days of drying 2kg of no-casing salami made 5 at about 400g each - I had my first taste on Friday if the smallest one after losing 32% mass.. I made the batch too salty I think. My stomach felt funny Friday and Saturday but no issues.
These have been losing ~1.45% mass per day at 7°C
My rose shaped pumpkin bread turned out great!
Fresh mozzarella was a great learning experience. I decided to use citric acid to help speed up the process. I think it would likely taste better if I didn't use the citric acid.
Before finding your channel and exploring your recipes I have been doing lots of lacto fermentation. (Hot sauce from jalapenos and serrano peppers, sauerkraut, kimchi, dilly beans, cauliflower, carrots.. etc)
I'm honestly tempted to quit my engineering job, team up with the local butcher shop, and starting my own meat curing business. Very possible within the next 10 years of my life...
Thanks again sir!
Andrew W.
Spectacular 🤩Andrew 🤪 you are very active 👍🏼 I am very happy to read this comment.
Let us know when you taste the prosciutto 😉😋
Please, blind taste with some friends against commercially available whiskeys.
Good idea 😉 Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
you know its good when he winds up the "Spectacular"
🥳👍🏼😉 bravo
if I was looking to infuse this with something like Cherry what would the recommended process be for that? to make the whiskey first or to add the cherry during the process? amazing video too, ive bought all the things i need to make my own. Thank you so much
Add the cherries 🍒 after 😉
@@Spectacular-cuoredicioccolato Thank you! will be giving this a go
Keep us updated 😉
Did you already try it? I was thinking of adding sherry somewhere in the process too. My first thought was to let the oak chips soak in it a little bit, I wonder what that'd do.
@@kachnadivoka8420 I did but just making the whiskey turned out awful. Not sure what went wrong so haven’t tried again
Turn the volume on your recorder up to full when you video these shows so we can hear them when we play them back. Watch it for yourself.
Thanks for the advice 👍🏼
Sounded loud and clear for me. Maybe it's your volume that needs to be higher 😛
This sounds really good! Even tho I'm not a spirit drinker, it's good in the winter and holidays. Plus who knows what the New Year will bring! Probably good to have around. Thank you for this recipe. I will try it.
I'm wondering if other woods would impart good flavors beside oak. I have apple wood and hickory smoking chips...maple? Cedar/berries for a gin?
Adding herbs during the 10 day soaking...valerian 😵 for a sleep tonic? Mugwort as a dream tonic? Lavender? Vanilla? Touch of mint? Hmmm...🤔
Improvement is the enemy of good.
Hi 👋🏼
Have you tried with different woods ?
Yes 👍🏼 but not always 😉
That's it!! You nailed it!!! Need to get my hands on this alcohol/technique.. Whiskey all the way!!
Grazie 🤩 Have you watched this one? ruclips.net/video/e-V89kLmDjs/видео.html
What part of Italy are you from? I am in the USA and recently found out my Grandfather had a sister in Favara Sicily. In 2019 I was fortunate enough to visit, started in Venice, then Florence and Rome with the highlight staying with my new found family in Favara Sicily. I love your channel and the authentic recipes you bring. I love my heritage! Thank you! Arnone’
Ciao, I am from small town near Torino but I am moving to Puglia 😉
I been in Sicily too 🙂 2 year ago
ruclips.net/video/eNS_8tSZtc4/видео.html
@@Spectacular-cuoredicioccolato
Spectacular!!! Love you brother keep up the good work!
Thanks 😉👍🏼
I suggest after the bake, spray your oak w some of the neutral spirits and light the wood on fire and let it burn black. This will mimic a Bourbon Whiskey
Thanks for the advice ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
You are my best friend❤❤ im from algeria 🇩🇿🇩🇿
الله يهديك و يغفر لك
@@zainabsugar5118 أمين يارب بصح على واش مثلا ...حمد الله تبليت بالشراب وما تبليتش بحاجا اخرا
الشراب من الكبائر
@@zainabsugar5118 واش جابك لهنا انتي ....علابالي بلي من الكبائر
@@abdollahbenmostefa4318 hahahaha bien dit khouya ! Merci pour la recette l'Algérie ! salutation du Maroc
0:29 guy is married to himself :D
😂 Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
Sir, you are just AWESOME and Fantastic!!! Sir you bring the old marvelous Day back in Time, when everybody was able to make his alcool. Viva Italia, Gracie mile.
Grazie ☺️
Sorry Sir for my Italian, Grazie mile. Viva Italia !
Sorry for my English 😬
Need to get a Scotsman to test it to get a seal of aproval!
This Irishman volunteers to critique.
😂 good idea 😉👍🏼
@ to be sure! An Irishman good as well!😁
Or a Canadian.
Or a Kentuckian
I’m no except but I’m pretty confident 10 day old Whiskey will taste nothing like 10 year old.
There is zero "Whiskey" in this experiment. Cute, but not remotely realistic. No disrespect meant, but I rather seriously doubt this guy even knows what a decent Whiskey tastes like.
LMAO...If you drink it really ******FAST****** You're brain will think it was Whiskey. Then you Puke.
😉👍🏼
Wow That’s Awsum... Be Careful With The Wife’s Kitchen haha 👍🏻🤠🇺🇸
Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html 😂
This is fantastic. Can I use another type of wood?. Eg. Mango or pine etc…thanks for your reply.
Cherry, apple, oak , pear
That is amazing. I am editing for update purposes. Not trying to be argumentative, because this is a great tip. Just tell me if my math is off. 96% alc= 192 proof. 300ml water ÷ 450ml alc= .6666 or 66.66%. 192 proof x 66.66%= 127.98 proof= 63.99% alcohol. Yes? No?
450ml alc ÷ (300ml water + 450ml alc) = 60%, 96% alc x 60% = 57.6% alc.
Hello Arty! Geller"s calculate is true. And.. In Europe we use different "proof". The american is: 100proof=50%ABV, in Europe: 100proof=57.15%ABV.
Thank you.
I always leave off the amount of water in the neutral spirits, it’s immaterial and makes it easier. Essentially, he reversed the specs. 300 ml grain and 450 water is approx. 80 proof, which is where he was trying to get to.
Maybe 🤔 Have you watched this one? ruclips.net/video/e-V89kLmDjs/видео.html
عاشت الجزائر يا مهدي 😂🙏🏼
Bravo Mehdi, in Sudan we drink ARAK made with dates distilled using a car radiator.
Car radiator ? 🤩 how ?
@@Spectacular-cuoredicioccolato They suspend the car radiator over a simmering pot of fermented date mash, the alcohol evaporates and hits the car radiator where it condenses to clear, hot, Raki. You buy it in a plastic bag, be careful it's hot! Be more careful of police arresting you, spend night in jail, and next morning 40 lashes. Drinking is illegal as it's forbidden by Islam. Hopefully, now after the revolution, we will start having beer, liquor factories as we did under British rule. Islam ruins everything.
Thanks for information 👍🏼
وراه مهدي هذا واش دار
Rapidly aged whiskey is like the unicorn, bigfoot and the lost city of Atlantis. It simply doesn't exist.
exist....with oxigen barbotage oxidation
Unicorns are real.
I'm sitting here on the toilet looking at a Unicorn right now.
Lol!
Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
Your humor while keeping a straight face is amazing
😂 thanks 😉
Next video show us how to make cheap Disaronno at home lol
Done already 😉 check the video homemade Amaretto liquor
Honestly Disaronno is from heaven. I'm not even Italian and i could drink it everyday.
Hope my liver still function normal after having this whiskey 😂😂❤️
😂👍🏼🥃
@@Spectacular-cuoredicioccolato isnt it possible to dilute it to 38-40% before drinking/bottling?
@@killkesscmbn It is just add 400ml of whiskey to 600ml of water and you'll have a whiskey with 40% .
We drink alcohol that is 65%.
@@dilandogbp Proof is twice the abv
so 80% proof is 40% abv.
Epico! Big hug from Brazil! Auguri!
Grazie 🤗 Have you watched this one? ruclips.net/video/e-V89kLmDjs/видео.html
Would this technique work for homemade brandy?
Yes 👍🏼
To the person that’s reading this:
You’re very intelligent and adorable human! Stay healthy 💜
My Dream is to have 1k. I been struggling to get there......
Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
Pour it on a ultrasonic cleaning machine and leave it shake for 4 hours, back to bottle and try it. Thanks me later.
Thanks for the advice 😉👍🏼
I wish I have found your channel sooner ☹
Thanks 🤩 please share the videos with your friends and family
What do people think about using old oak barrel staves that have a charred surface. should you split the staves to exposed the unburnt wood?
Not necessary but the wood 🪵 should be cut in small pieces 😉
it's more like wood chip tea with alcohol in it
😉 Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
Grappig maar stook vind ik leuker en mooier !
🤔 Have you watched this one? ruclips.net/video/e-V89kLmDjs/видео.html
I might start boot legging
Thanks ☺️ I made a new one ruclips.net/video/e-V89kLmDjs/видео.html
Hey, if i can get wood chips made from jack Daniel's barrels you think it will work well? And if it's working do i still soaking and washing the wood or should i do it differently?
Yes 👍🏼 they are ready ruclips.net/video/e-V89kLmDjs/видео.html
Hello, I jUst watched your video and I am impressed by this technique. I would like to know if there is a difference between ethanols or should I use pure ethanol? Do you have any reccomendation?
You need to use pure natural alcohol, in every country the alcohol % is different but it is important that you find food alcohol
I am certainly going to have to try this if it's as good as you say, it will make for good gifts for some people... thank you and the person who shared the recipe to you!
Keep us updated 😉👍🏼🥳
Whisky making, aging and storage is an art.
It needs special care and patience to bring out a high quality Whisky.
Thank you for enlightening beginners how to do quick seasoning of Whisky using oak wood chips. 🪵
Yes 👍🏼 to make the real one is an art
Youre accent is peaceful and sleepworthy and on the internet that's a win. Unintentional ASMR worthy.
Thanks 👍🏼🥳
Clicked on this cos I have enjoyed your baking videos and was curious ....an Italian making homemade whisky!!!
😂👍🏼🥃 thanks for watching
Hi Sir,
I really want to make this stuff today and kindly share the ingredients!
The ingredients are under the video
I have tried this. And will experiment again. A lovely enough drink. Maybe more of a Thai whiskey than I expected. The versatility of changing the tempo of this drink are interesting. Thanks for the idea.
Keep us updated 😉
Hi. I am currently using the 96% alcohol leftover, to extract various herbs. Rosemary, thyme etc from the garden harvest. Hoping to get a smoky whiskey autumn herbal mix going for cooking, with.
...Your 10 day whiskey is a pretty, pretty good idea.
🥳 spectacular
I am going to try ethanol with below wood chips.
Obviously with your recipe.
Please use food alcohol or pure alcohol 🥃 and keep us updated 😉
Can I substitute the brown sugar for molasses?
I'm thinking more smokey flavour plus it's a main ingredient in brown sugar?
Also if I'm just adding the ethonal to the chips ,in and out of the freezer for 10 days as ppl have suggested, on the last day when adding the water and sugar... do I let it sit for another day with the chips before straining or strain straight away and bottle it??
Yes 👍🏼 you can
Good idea 😉follow the advice of the freezer
You can bottle it and use the wood one more time