Pro tip: don't use dry wood chips. Soak them in boiling hot water for five minutes. Throw away the water. Wood chips are then ready for use. This results in a smoother flavor profile with less harsh flavors.
I'm not sure I agree with this... 🤔 When things are casked in barrels to age I have to assume they don't soak the barrels for whichever spirit/alcohol is going in there be it wine or whiskey etc...
@@ChefChrisDayI just dropped off a bunch of oak at a stave manufacturer. They have all the oak stacked under sprinklers that keep the wood wet 24/7 until it’s processed. The staves are steamed to bend them into shape. Plain dry wood chips would benefit from soaking and I’d imagine boiling would help too.
1) Take cream 2) Add barrel chippings and thyme 3) Ultrasound it 4) Make actual butter from ultrasounded cream 5) Have awesome steak butter I guess this would really be great for anyone who does not have a grill but still wants the smokey flavour on their steaks.
@iamcurious9541 That depends on how the chips are processed. I recently did chips that were extremely smokey. I covered the chips to extinguish the flame made while charging, I let the cover sit there for about 1/2hr before removing.
I've been doing scientific trials on "speed aging", and I can tell you already, this is only the very tiny tip of a giant iceberg. You will need to sort out oxygenation, break down lignin for vanilin and cinnamaldehyde, guaiacol (coming from the pyroylysis of lignin) etc. So, yes, this method can work, for sure, but there is much, much more to it than just extracting color and some phenols for mimicking a good aged spirit.
That is my main issue as well. I see people just thinking that extraction from the wood chips is just fine to achieve the same result. That is so off-the-mark that it's not even funny.
@@Aedi He would never tell you the sources because there is a metric fuck ton of money to be made if you can perfect the process. I'm talking about billionaire levels of money.
There's actually a thing called "Bog Butter" from Ireland and Scotland. It's got a bit of a funk to it lol. What's interesting is that you can buy little cubes of Irish Turf (peat moss) online. It's usually sold as incense, so I'd read the full ingredients list to be sure it's safe, but how wild would that be?! To taste something that usually takes a few hundred years to age!
I actually tried doing that and I couldn't make the butter hold the flavor. I think only the water molecules in milk can really interact with the wood. The fat that makes butter doesn't seem to work.
@@makenziedraper5616 Did you try stewing it at a higher temperature? That might coax the latent flavor in the wood out like a cream sauce. Its still going to be a less potent flavor leech than in a medium of just water, or mostly water. Additionally, you could try a more concentrated water solution that you add to the cream?
I shared your videos with my father in law when this dropped a could weeks ago... Wow what a killer contribution to our thanksgiving dinner! Full of Turkey and ultrasonic brandy
As an engineer in the ultrasonic cleaner industry, someone who enjoys whiskey, and a homebrewer, this is absolutely fascinating. It's like the perfect video for me lol.
@@PugilistCactus eh, I would have to disagree. Traditionally someone who simply doesn't like alcohol will generally like things with lots of added sugars, and sweetness to it, diluting the alcohol. Whereas someone who drinks, and explores more is more likely to actually taste the subtle differences in different alcohol. The dude who doesn't like alcohol won't tell the difference in some bullshit, and something with a lot more smoothness, and care put into it, where the other guy will definitely be able to. Also, flavor preference is definitely subjective. Some people prefer some things over others. What one guy may say is shit, another may love. Like really sugary, sweet alcohol is probably my least favorite, I tend to stay away from those, whereas when I was 16, I would drink that shit up, before I had any experience
I'm kind of the same way as Nigel. I don't really like alcohol or drink it alone. But I will drink with my brother or guests. So all I have is jim beam honey because it's all I know is drinkable for me with peach tea.
I don't think you need to specify "white" Russians. I think they might have one black person in the whole country, and he's probably there on business.
@@ananthropomorphictalkinggo6641 "red" vs "white" russian historically was the distinction (communists vs opposition). has nothing to do with skin color. however, with cocktails a white russian is kahlua/vodka/milk and a black russian is just kahlua/vodka. so in either case the distinction makes a big difference.
I found using wood chips with a vacuum allows the alcohol to soak into the chips more quickly as it pulls out the air and allows the chips to instantly saturate. It is faster than ultrasonic and can be used in conjunction with the ultrasonic after you pull the air out of the chips.
Well done guys! It inspires me to try the technique. Just a tip: Organoleptic evaluations shouldn't be biased by the producer (testing himself), and also not telling the external subject (Gabriel and Nigel) which are the control and test sample. Just label them A and B randomly. Also, it should be good to compare your results with commercial traditional aged drinks. A, B and C.
A blind test would only matter for comparing naturally aged VS speed-aged. Anyone with tastebuds could easily pick out which one was the control, they're tasting for what's been added from the process, a before and after.
Seems to me that Vodka and some juniper and botanicals = fast Gin. Now your talking. Strangely I have an ultrasonic cleaner. I see and experiment coming on.
@@anondimwit To infringe on BBC's copyright, you'd have to write and publish a story (screenplay, novel, play, etc.) including a sonic screwdriver, the fictional device. AFAIK, even including a sonic screwdriver, the toy replica, would be completely fine. To infringe on any trademark they may have on the name "Sonic Screwdriver" (presumably for labeling and licensing toy replicas of the fictional device), you would have to be selling a product in the same category as the original (i.e. toy replicas of the fictional device) Calling a cocktail a "Sonic Screwdriver" does neither, and so infringes on neither. If the BBC were selling Dr. Who themed, orange-juice-and-vodka-based beverages, then maybe they'd have a case, but otherwise, they'd lose, easily. P.S. Yes, I am fun at parties, how'd you know? P.P.S. This does not constitute legal advice.
hey, i think it would have been a good idea to put the liquids in the ultrasonic cleaner without chips to taste for flavor differences apart from the simulated aging
Ultrasonic Butter is an awesome band name. I have access to LOTS of barrel scraps. I'm going to try this sometime. In college, we tried a different aging method essentially using pressure to force the spirit through the charred wood several times (because part of the aging process is the alcohol absorbing and then being released from the wood). It turned out semi OK, but for the work we put into it, it was just easier to pay more.
Two things that come to mind to try here: - try it on plain water - try making your own alcohol two ways: First, by distilling it and then "aging" it. Then by first "aging" the unfermented ingredients, and *then* distilling it.
@@underscoredfrisk depends on the flavors in question I assume? Some of the underlying substances may also boil off at similar temperatures as the ethanol and therefore transfer over. No idea though.
@@underscoredfrisk I wasn't thinking distilling the alcohol from some alcoholic beverage. More like, taking water, putting wood inside, do this accelerated aging process on that pure water, and then put sugar (etc.) in to ferment it into alcohol. Maybe distillation is not usually part of that process? I though it was though...
@@underscoredfrisk Brandy is distilled and wood aged wine, so distilling it wouldn't get rid of the flavors, just change them pretty drastically. Then you can rapidly age it again to really get the aging across lol
“So Nigel what do you think about this one?” Nigel: “eh...” “So Nigel what do you think about this one?” Nigel: “eh...” “So Nigel what do you think about this one?” Nigel: “eh...” “So Nigel what do you think about this one?” Nigel: “eh...”
You were correct in switching to rum from the vodka, and for the right reasons too (compounds that give flavor being present in the juice before incorporating the oak). Vodka is distilled to 190 proof (95% ABV) stripping off a lot of those compounds/esters in the process. Spirits like rum, whiskey, or tequila for example are distilled to much lower proofs (barrel entry proof is limited to 125 for Bourbon for example), leaving behind a lot the character of the grain, agave, sugarcane/molasses etc that gives juice more potent flavors.
Our review video of some ultrasonically aged whiskey suddenly jumped up in views from TH-cam searches, I'm guessing you guys are the reason why! I really appreciate this video, and all the work you did on it. Our experience so far is that ultrasonic aging generally makes whiskey new make at least somewhat palatable but doesn't measure up to the long aged counterpart, usually. Ultrasound seems to be good at adding flavor from the oak and filtering out the harsh high alcohols that are a byproduct of fermentation but they don't seem to create the complex flavors that come from congeners in the new make micro-oxidizing and combining with barrel components. Vodka and even Bacardi are relatively neutral coming off the still, a more flavorful new make requires more barrel interaction to create those nuanced flavors and remove those harsh edges, something ultrasonics can't seem to replicate yet. Overall they make okay liquor better but not fantastic.
@@yellowgoose5043 nah, most women dont age very well, especially when ultrasound is involved. Not to mention actual age does add that certain je-ne-sais-quoi. Or to put it more bluntly, i'd rather go for a 30 year old acting her age than for a barely adult one acting like she knows everything about life. btw, how did you go from cinnamon to women?
Most of your drinks here has either lots of acids or is literally a fairly highly concentrated solvent. So they're gonna make a whole lot of aromatic interaction with the chips. That cold brewed "coffee" of yours though, is just lightly tinted, almost ph-neutral water. You *might* be lucky to get a tiny bit of interaction if you ultrasonic it at 70-90 degrees celsius, but I don't really see that happening much at all. Because your chips barely has anything to interact with - it's just room temp water. I suggest a warm brew instead, 60 grams of coffee per liter of water, in a french press you can pretty much scale that down linearly. Soak for 7-8 minutes before press. Then you have plenty of flavor, really bring out the acids and aromatic properties. The cognac and whisky chips are definitely gonna bring a lot more to the table. If you like pete, smoked hickory chips can also be quite punchy. But for that caramel'y note, cognac chips.
My thoughts exactly, i was honestly shocked when i saw that "coffee" and how he prepared it. We germans have an expression for that kind of coffee: BlühmchenKaffee. It means that its thin enough to make out the motives on the bottom of the cup, usually flowers. If the coffee tastes too bitter, its not the temperature and/or extraction method that is to blame(unless you're doing it wrong), its the coffee itself. I happen to be very picky with coffee, so i know for a fact that coffees are just as diverse as wines. He should get a decent coffee, preferably beans to grind at home and make himself a good-ol cappuccino. (personal recommendation : malabar monsooned) THEN he can try and speed age it.
i like how with the first patch you could tell you both knew what to look for in tasting and gave detailed descriptions, and then with NileRed he just sucks it down and says it tastes like alcohol lol
Terressentia and Lost Spirits have been doing accelerated "aging" of spirits through this and other processes (not just adding extracts) and, buy all reports, have been making a product to rival actually aged spirits. Cannot vouch for them myself, but its interesting none the less
@@bmartin2949 I've tried most of the Lost Spirits expressions over the years, and they're impressive and interesting, but still no substitute for aging over time. You can emulate some of the effects of barrel aging in a lab, but never all of them. But yeah, it's super interesting to see people use modern technology to get as close as they can :) www.google.com/search?q=accelerated+aging+spirits
@@CorySchoolland that varies by country and spirit. In the US, I believe colorings and flavorants are not permitted in bourbon whiskey. The US really does not play games with its bourbon.
@@donaldwolfarth5770 yes, bourbon whiskey enjoys a protected standard of identity that is strictly enforced by the TTB and respected by many countries around the world. It's relatively unique in its prohibition of color additives, but Bourbon also extracts so much color from the new charred oak it's generally pretty dark no matter what. Many other American whiskeys, Scotch, brandies, agave spirits, and canse spirits add caramel coloring as a matter of course, either for batch consistency, to restore color after proofing, or to make it appear older/darker for a variety of harmless to nefarious reasons. And a tiny bit of E150 goes a long way!
You should try making instant vanilla extract with this. Just throw in some vanilla beans, vodka and woodchips and let it go for a while. That would surely taste amazing, and probably even be cheaper than storebought.
We're all still recoiling from Cyclone Enawo which destroyed much of the Madagascar vanilla crop in 2017 (probably around a quarter of the global supply). Vanilla takes a 3-4 years to grow, so its been a rough time to buy vanilla. This might be a good trick to speed up bean -> extract as the prices start falling down, but you'll probably want to wait a year or two on that project. Cheers.
@@StephenTschudi I meant it as a general idea, not something to be tried immediately. I actually didn't know about that whole cyclone thing. So maybe one day it could be viable.
@@ipodhty What, 3 dollars? It's not like you'd need a hundred of them, if the extraction process can be speeded up with the machine. Also maybe only a small portion?
I tried this myself!!! I did it for 1 hour instead of 30 min with a little $30 jewelery cleaner! With medium roast oak chips of course!!! They are the best! The vodka tasted like a basic generic whiskey!!!! I loved it!!! I look forward to experimenting with a more expensive ultrasonic cleaner for labs!!! Even the left over chips had a maple smell after straining! Which makes me wonder if I could use those to make a maple flavored whiskey!
I'm fascinated by this video! I'm a bartender and this's a new and interesting method for me as well. You guys made a few minor mistakes though. So, if you would use doubled cheesecloth or coffee filters instead of the fine-strainer, you would get better results on texture and you would also get rid of unnecessary particles. On the other hand, you would see better results with premium quality spirits, because if the distillation wasn't made well, your spirit will taste like garbage anyway. Also, you guys used too many woodchips, There is an optimal surface area/liquid ratio. Sorry for my poor English, keep up with the good content.
I mean isn't vodka just eastern european/russian white whiskey? I mean vodka is filtered so much it's basically only using the sugar from the potatoes or grain right?
That explains why I hate whiskey. People are always disgusted and high and mighty about it with mixing it, but pouring 100 different things into vodka is fine.
Nah not really, there are rules in place to keep your brand, quality whine in France can't be aged like that, it is forbidden. Has for the whisky, if it is to be called whisky it need to sit in a barrel for at least 3 years and if it is a vintage, he need to stay in the barrel from that time. If any brand tried to fool its clients, they'd lose all. Also I guarantee you that a 40y old whisky will test different than a 30min ultrasonic bathed alcohol. Best is to just write it on the bottle or do it at home. Not that I'll not try it, I've got all I need to do it, except the wood ship. Would be nice to have some Yquem barrel wood ship! (if anybody know how to get theses, I'm interrested)
@Beaye I should have precised scotch whisky. But whisky to be called whisky need to be aged for at least 3 years, else it is not a whisky -> en.wikipedia.org/wiki/Whisky
I think the reason it matched the coffee so well is because it hits many of the notes you want in wine that you plan to age for a long time. Pungent, strong, bitter, acidic, and tannic. If you start with a wine that hits those notes, you can use wood's more gentle bittering and tannic qualities to tone it down. Over time, the acidity breaks down (especially with the air flow you used, or the air exchange of barrel aging), but the bitterness and tannins are mellowed by the more gentle wood background. Like adding a cello to a rock song.
Hey! This is actually really useful. I can imagine this mixed with a heat treatment using a sous vide can potentially get excellent aging results in only an hour
Dude, I make my own brandy out of honey and I age it with charred french oak chips. I wanted to let you know that filtering the chips out with a coffee filter works MUCH better. It gets the fine particulate out and removes that "woody" taste. I will have to pick up one of those machines though!
Love the video, but you should've normalized the audio volume. The unscripted segments where you do taste tests are very quiet compared to the scripted parts. I know those are recorded by different microphones, so the sound quality would differ, but if the volume was similar it would've been less jarring
No mention that "ageing" is a function molecular motion and bonding entrophy, so obviously increased motion accelerates the process, while avoiding heat.
Two things it would be interesting to try. 1. Try using an overproofed alcohol to mimic the barrel aged conditions more closely. And 2. Add a control of soniced liquid WITHOUT any additional ingredients to see if just being passed through the ultrasonic device changes anything
Cool stuff! I bet an aquarium bubbler would provide more robust aeration if you were to try this again...assuming you could reliably sanitize a bubbler stone. :) Bonus points if you do a blind trial next time (cover jars with foil or something so participants can't tell what they are drinking). Also, the tiny mason jars are rad. Love this entire channel, keep up the great work!
21:00 - as an enjoyer of dark rum (which usually means "spiced" or "vanilla-flavoured"), it's rarer to find barrel aged rums (at least, in Ireland/UK). It was an interesting thing to find, a rum that's got a whiskey edge to it. Harder to enjoy in a sweet drink, but something my whiskey-drinking friends could also enjoy.
May I suggest you try Old Monk? It's a really unique medium dark rum from India. It's cheap, but super smooth and goes down dangerously easily, but it's also got a very strong punchy flavour. That or Kraken are my favourites at the moment.
I can't believe you didn't try whisky! I'm calling it though, this is going to become a staple of homebrewing everywhere. I know I'm adding an ultrasonic cleaner to my Black Friday list XD
But to counter your point, maybe that would better show the actual difference and how much it actually matters from an unbiased perspective, this goes the same way for audio shit, I'm really into it myself and differences that I find screaming, are whatever to other people, and that's their real worth, minor differences at surface level, that people who go that extra length appreciate. That's literally the textbook definition of high end anything, there's a perceived quality x effort/price/practicality curve in every thing you can think of that has a really big enthusiastic community behind it.
Good wine, bad wine and expensive (could be either tbh) As someone who grew up among wine yards, locals drink it like beer and cider(,Shipp good bottles and carton bad batches).
Exactly. I will make a batch of wine (usually make Merlot, Valpolicella, Gewerztraminer and Pinot Grigio). My best friend always says that he likes two types of wine... Red and white...lol
I recommend trying this with poitin, its the name for irish whiskey before it is barrel aged. It would probably be a good control to compare the barrel aged version vs the sonicated one.
What your actually drinking is raw fine wood sediment that has been filtered into a liquid. There's more in the process to aging a liquor than just mixing wood into it. If the point was to simply mix it then producers would grind flavored wood into super fine dust and filter any granular sediment at a factory and they would mass produce. Oxidization is a big factor in the barrel aging process
How sure of that are you? I thought the ageing process slowly pulls aromatic compounds out of the wood. This process speeds it up by making it easier for the compounds to come out. Of course, it wouldn’t get the more difficult compounds, but it would provide a very similar process to ageing
Hey The Though Emporium, an idea to next time you gonna play with ultrasound, maybe try out something with meat, to see how well it tenderize the meat?
I've been following both of y'all for a while and the way you make eye contact with NileRed when y'all talk over each other is very entertaining for me.
Absolutely. With these, you're just adding wood flavor. With barrel-aging, there are a lot more physical processes going on, that are impossible to replicate in a lab (though many people are trying).
@@ericsaul9306 Not sure if you mean which processes or which people… Lost Spirits, Terressentia, Cleveland Whiskey, to name a few. And many more are using wood chips, small barrels, and even sonic vibrations to extract more from the wood in less time. But again, wood flavor is only one contribution of many to barrel aging. I'm not a chemist, but some of the articles here should shed light on the discussion: www.google.com/search?q=accelerated+aging+spirits
Probably someone has mentioned it earlier in the comments, but if no one has, I'd recommend not using vodka for this, but a white whiskey. There is a huge difference. Traditionally, bourbon/whiskey is distilled to a much lower proof, which retains more of the little flavor compounds from the grain that went into it. Vodka is distilled to the point of virtual flavorlessness. You should have some of that characteristic in the whiskey.
I recently read a patent where they use uv light to decay the wood faster to age liquor faster. Do you think putting the wood chips under UV light before adding them would make it even better?
I now want a brand to market this as a feature of their brewing process on the grounds of "it's a premium experience at a fraction of the price!" and leads to a new split in the liquor scene
Nile Red is one of my favorite channels. Although he has tasted a few experiments I imagine it went against his normalcies to taste an experiment. I like this content and I look forward to seeing more from this creator. I wish good health and all the best to you and yours!
They should had the father of the son of the main presenter to do the tasting. He looks like some one with more experience for tasting alcohol than these two.
Next quick aging project.... Madeira wine. Madeira wine has extremely complex flavours and tones. Traditionally made Madeira involves storage in casks. But due to be transported on ships to Brazil, the combination of storage in the casks and tropical heat created a unique wine. Most Madeira wine makers use one of 3 "estufagem" processes. All involve heat to age the wine.
I know someone who would put a chunk of roasted wood in a jar of clear whiskey, and put in their car for a few months. They said the agitation aged it faster. I never tried it, but it's a similar concept, just less extreme. They did the same thing with cinnamon to make fireball, but only for a couple days.
ok, but what if you age it in the ultrasonic treatment for 30 years? 500,000 year aged Alcohol
Underrated comment
this is a good question
I think it reaches a point where it stops getting any better and the effect starts reversing
That would be expensive to do
Yeah, basically wood pulp
Pro tip: don't use dry wood chips. Soak them in boiling hot water for five minutes. Throw away the water. Wood chips are then ready for use. This results in a smoother flavor profile with less harsh flavors.
So true!!
to boil out the tannins?
I'm not sure I agree with this... 🤔 When things are casked in barrels to age I have to assume they don't soak the barrels for whichever spirit/alcohol is going in there be it wine or whiskey etc...
@@ChefChrisDayI just dropped off a bunch of oak at a stave manufacturer. They have all the oak stacked under sprinklers that keep the wood wet 24/7 until it’s processed. The staves are steamed to bend them into shape. Plain dry wood chips would benefit from soaking and I’d imagine boiling would help too.
Yes, the tanins.
"A thirty year old, please."
"Let me just prepare that, Sir."
Top comment
Hope I won't get arrested for asking for a 14 year old
@@cybunny25 Just put her in an ultrasound bath and you can claim she has been aged.
@@Pyriphlegeton lol
"Yes, my daugher has been ultrasonically aged. She is now 180 years old, she was 12 before"
1) Take cream
2) Add barrel chippings and thyme
3) Ultrasound it
4) Make actual butter from ultrasounded cream
5) Have awesome steak butter
I guess this would really be great for anyone who does not have a grill but still wants the smokey flavour on their steaks.
Wood chips don't have a smoky flavor.
Just get smoked paprika powder
@iamcurious9541 That depends on how the chips are processed. I recently did chips that were extremely smokey. I covered the chips to extinguish the flame made while charging,
I let the cover sit there for about 1/2hr before removing.
smoked paprika powder gives me bbq sause vibes,id just add liquid smoke@@iamcurious9541
also, some garlic, and salt
This? Is an excellent point.
"taking a big huff of vodka isn't something that people do"
*sweats in Polish*
I dunno, big huffing, big swigs, gotta get that rocket fuel into the tanks! ;)
Sweats in English
Guess he's never heard of inhaling vaporized alcohol...
I mean we take shots of it, not really big huffs.
Swearing in Russian
I've been doing scientific trials on "speed aging", and I can tell you already, this is only the very tiny tip of a giant iceberg. You will need to sort out oxygenation, break down lignin for vanilin and cinnamaldehyde, guaiacol (coming from the pyroylysis of lignin) etc. So, yes, this method can work, for sure, but there is much, much more to it than just extracting color and some phenols for mimicking a good aged spirit.
know any good sources on taking this further?
That is my main issue as well. I see people just thinking that extraction from the wood chips is just fine to achieve the same result. That is so off-the-mark that it's not even funny.
@@Aedi He would never tell you the sources because there is a metric fuck ton of money to be made if you can perfect the process. I'm talking about billionaire levels of money.
@@djb1928 yeeeahh
Relax buddy
"Age" some cream with the oak chips, then make butter. Oak aged butter, definitely something unique.
There's actually a thing called "Bog Butter" from Ireland and Scotland. It's got a bit of a funk to it lol. What's interesting is that you can buy little cubes of Irish Turf (peat moss) online. It's usually sold as incense, so I'd read the full ingredients list to be sure it's safe, but how wild would that be?! To taste something that usually takes a few hundred years to age!
I actually tried doing that and I couldn't make the butter hold the flavor. I think only the water molecules in milk can really interact with the wood. The fat that makes butter doesn't seem to work.
@@makenziedraper5616 Did you try stewing it at a higher temperature? That might coax the latent flavor in the wood out like a cream sauce. Its still going to be a less potent flavor leech than in a medium of just water, or mostly water.
Additionally, you could try a more concentrated water solution that you add to the cream?
Doesn't milk break down when you do that?
Fucking genius
You should have mixed the ultrasound coffee and ultrasound cream!
They were filmed in different countries XD But ya that would have been a great idea!
@@thethoughtemporium you haven't invented teleportation yet?
Oh yeah!
Hell yeah! Or maybe even some ultrasonic bulletproof coffee!
@@thethoughtemporium Perhaps make an ultrasound sugar syrup/solution and make the ultimate ultrasound coffee?
I shared your videos with my father in law when this dropped a could weeks ago... Wow what a killer contribution to our thanksgiving dinner! Full of Turkey and ultrasonic brandy
Clearly there's another question to investigate: can you marinade a turkey faster in an ultrasonic bath?
@@tylisirn probably
As an engineer in the ultrasonic cleaner industry, someone who enjoys whiskey, and a homebrewer, this is absolutely fascinating. It's like the perfect video for me lol.
Makes delicious alcohol, invites over someone who doesn't like alcohol to taste it :P
Yeah him and rednile didn't agree much . Even tho I love rednile it just seems like he isn't an alcohol person
Best way of finding out if its shit or not.
@@PugilistCactus eh, I would have to disagree. Traditionally someone who simply doesn't like alcohol will generally like things with lots of added sugars, and sweetness to it, diluting the alcohol. Whereas someone who drinks, and explores more is more likely to actually taste the subtle differences in different alcohol. The dude who doesn't like alcohol won't tell the difference in some bullshit, and something with a lot more smoothness, and care put into it, where the other guy will definitely be able to. Also, flavor preference is definitely subjective. Some people prefer some things over others. What one guy may say is shit, another may love. Like really sugary, sweet alcohol is probably my least favorite, I tend to stay away from those, whereas when I was 16, I would drink that shit up, before I had any experience
@@lucassmith1886 i agree with that.
@@lucassmith1886 Can't confirm. Hate alcohol but can't stand fruity spirits. Furthest I'll go is some good ol bitter.
Alcoholic: Old is gold
The Though Emporium: Hold my aged beer
You mean "aged" beer
The “Though” Emporium
why would he hand his beer to an alcoholic
VNFR that’s what he said
@@biguprochester wellcome to the cool kidz club
What you're telling me, is I can age my mountain dew, without actually putting it through an aging process. Brilliant.
Yes, BUT carbonated beverages and ultrasonic baths is a verry bad combination
@@chemieju6305 No problem, I'll just make it flat.
@@HaloWolf102 you could even try adding alcohol, and then recarbonating it after the ultrasound aging!
Age it with toasted doritos
I have walked your path, and it will lead you to despair.
"You're going to start with the control first."
This is why double blind studies are a thing.
Yeah true but this is just a short experiment
I propose a tripple blind study. No one knows anything lol
@@inhumanfilth681 triple-blind studies are a thing. It's the statistician evaluating the data also having no clue which is control and what not.
Erik What about quadruple blind? Would that be that no one knows what they are even testing for or just that one of them is blind and no one knows
@@MisteryAnimater Peer-reviewers have no idea what they are reading.
*drinks aged milk*
"I'LL TAKE YOUR ENTIRE STOCK"
The tasting with Nile has the same energy as when my uncle decided that I and my teenage cousins ought to join him for whiskey tasting
He should have first ultrasonic-aged nile
Gotta love them family reunions!
@THE California & MR.BIFFLES SHOW what is this "accent" you speak of?
@@nipziesounding like an ai
Why did they get Nile in? He's renowned for having no taste or smell due to previous chemical incidents 🤣
You could market this as 'Scientifically aged'
His projects are quite marketable (Vegan Leather, Titanium Chopsticks etc.). He should capitalize on them to fund even more projects!
@@GoogleAccount-mz6vn Definitely.
Pretty sure there are label restrictions on what can and can't be marked as 'aged'.
I would market it as Ultra Aged.
@skullpull 101 That's why you need to get out in front of it to make the label a positive one.
NileRed: All I drink is vodka and maybe Tequila. It's all I have.
TE: *confused worried face*
I get it i dont like the bitterness too so i only drink shut that almost has no taste just for the alcohol honestly.
I drink whatever gets me drunk
I'm kind of the same way as Nigel. I don't really like alcohol or drink it alone. But I will drink with my brother or guests. So all I have is jim beam honey because it's all I know is drinkable for me with peach tea.
@@aziouss2863 a good vodka dont have tha bitterness (but yeah good vodkas are expensive)
@@lompass379 they not that expensive, kirkland brand vodka is basically the same as grey goose but its only like $20 for a handle
"We'll make cocktails"
"With milk?"
"No, maybe not that would be weird"
*ANGRY WHITE RUSSIAN NOISES*
We make it with gruel and save milk, we got working brains.
- angry white Russian noises.
I don't think you need to specify "white" Russians. I think they might have one black person in the whole country, and he's probably there on business.
@@ananthropomorphictalkinggo6641 "red" vs "white" russian historically was the distinction (communists vs opposition). has nothing to do with skin color. however, with cocktails a white russian is kahlua/vodka/milk and a black russian is just kahlua/vodka. so in either case the distinction makes a big difference.
@@internetuser8922 You... do know it was a joke... right?
@@PokePika01 They're both americans. Don't bother.
I found using wood chips with a vacuum allows the alcohol to soak into the chips more quickly as it pulls out the air and allows the chips to instantly saturate. It is faster than ultrasonic and can be used in conjunction with the ultrasonic after you pull the air out of the chips.
10:00 "it's so oily, let me wash it with water" 10/10 great science :P
He should've drunk acetone :D
@@jonijokunen3542 well, or alcohol and then water. i mean the universal solvent was right there :'D
A TFR chaser...
I read your comment accidentally at the moment they said it and I was like wtf is going on 😂
but spit is a great emulsifier,
so it actually is great science
Age me some cigars in minutes and I'll be very happy.
Maybe try with ultrasonic sound.
Put it in a box with a dog whistle🤪
I think ozone might achieve that. But aging tobacco is very tricky, as is blending and rolling it into ceegars.
Not sure why, but I’m very surprised to find you are a fellow cigar enthusiast, and I’m pleased.
@@Jkirk3279 good point... Wonder if a hyperbaric chamber of sorts would work.
@@Jkirk3279 Or just gas exchange during treatment.
See how this man ages alcohol in minutes! Brewers hate him!
with one simple trick xD
I thought we already have a guy like that. Didn't he born like 2000 years old?
But actually though XD
@@jimmyqiu3921 in seconds, and thats turning H2O into C2H6O
@@jimmyqiu3921 He used illegal alien tech.
Well done guys! It inspires me to try the technique.
Just a tip: Organoleptic evaluations shouldn't be biased by the producer (testing himself), and also not telling the external subject (Gabriel and Nigel) which are the control and test sample. Just label them A and B randomly. Also, it should be good to compare your results with commercial traditional aged drinks. A, B and C.
Yes... I was also thinking how the test was essencial l entendidos l essentially invalid by being not even single blind...
A blind test would only matter for comparing naturally aged VS speed-aged. Anyone with tastebuds could easily pick out which one was the control, they're tasting for what's been added from the process, a before and after.
Next: ultrasonic aging for toiletpaper vodka? :D
nah, too much chlorine.
Toilet paper vodka aged in toilet paper
Seems to me that Vodka and some juniper and botanicals = fast Gin. Now your talking. Strangely I have an ultrasonic cleaner. I see and experiment coming on.
That actually sounds awesome. I should try to make instant gin next time!
Now his talking?
Gin is made from vodka.
But gin is steamed through the botanicals, not soaked.
@@asiburger true but my point is that the base spirit used to make gin is vodka.
TTE: Who should I share my cool alcohol with?
TTE: I know, this sweet, baby-faced chemistry boy who doesn't like alcohol!
Nile res sure looks young, maybe he should take an ultrasonic bath first.
@@tthung8668 it isn't real aging, nile red would only get the woody notes he you take several decades to get by living in a wooden house.
@@noname_atall It's the wrinkles, graying hair and raspier voice, but without all the celular damage.
@@tthung8668 So is alcohol.
Dude then proceeds to make moonshine out of toilet paper
Call the cocktail: Sonic Screwdriver
Yes!!!!
Then get sued for copyright infringement
lol
Omg that's why the doctors off on one
@@anondimwit To infringe on BBC's copyright, you'd have to write and publish a story (screenplay, novel, play, etc.) including a sonic screwdriver, the fictional device. AFAIK, even including a sonic screwdriver, the toy replica, would be completely fine.
To infringe on any trademark they may have on the name "Sonic Screwdriver" (presumably for labeling and licensing toy replicas of the fictional device), you would have to be selling a product in the same category as the original (i.e. toy replicas of the fictional device)
Calling a cocktail a "Sonic Screwdriver" does neither, and so infringes on neither. If the BBC were selling Dr. Who themed, orange-juice-and-vodka-based beverages, then maybe they'd have a case, but otherwise, they'd lose, easily.
P.S. Yes, I am fun at parties, how'd you know?
P.P.S. This does not constitute legal advice.
One of the few channels on TH-cam that stimulate brain cells rather than kill them
..you say this as they are drinking alcohol, proven to kill brain cells. smh
Was delighted to see NileRed on here. Hes so baby about alcohol its adorable
hey, i think it would have been a good idea to put the liquids in the ultrasonic cleaner without chips to taste for flavor differences apart from the simulated aging
Ultrasonic Butter is an awesome band name.
I have access to LOTS of barrel scraps. I'm going to try this sometime.
In college, we tried a different aging method essentially using pressure to force the spirit through the charred wood several times (because part of the aging process is the alcohol absorbing and then being released from the wood). It turned out semi OK, but for the work we put into it, it was just easier to pay more.
Would that just be all devils cut then?
I can see you crying inside as Nile doesn't like your booze :(
TTE is the alcoholic science man
Believe it or not, his name is actually Nigel! William Osman did a video where he tried his diamond water and he brought that fact up, lol
@@clebbington Who'd have known!
Two things that come to mind to try here:
- try it on plain water
- try making your own alcohol two ways: First, by distilling it and then "aging" it. Then by first "aging" the unfermented ingredients, and *then* distilling it.
distilling it would get rid of all the flavor, no?
@@underscoredfrisk depends on the flavors in question I assume? Some of the underlying substances may also boil off at similar temperatures as the ethanol and therefore transfer over. No idea though.
@@Kram1032 Seems kinda silly. If you distill wine to make wine vodka, it feels like most of the winey bits will be gone
@@underscoredfrisk I wasn't thinking distilling the alcohol from some alcoholic beverage.
More like, taking water, putting wood inside, do this accelerated aging process on that pure water, and then put sugar (etc.) in to ferment it into alcohol.
Maybe distillation is not usually part of that process? I though it was though...
@@underscoredfrisk Brandy is distilled and wood aged wine, so distilling it wouldn't get rid of the flavors, just change them pretty drastically. Then you can rapidly age it again to really get the aging across lol
“So Nigel what do you think about this one?”
Nigel: “eh...”
“So Nigel what do you think about this one?”
Nigel: “eh...”
“So Nigel what do you think about this one?”
Nigel: “eh...”
“So Nigel what do you think about this one?”
Nigel: “eh...”
Yeah, he probably should have got someone else to do that part of the video
Seems like he forgot to ask if his buddy *liked* alchohol
"We punched water so hard, light was coming out of it."
my brain: YOU PUNCHED THE HIGHLIGHTS OUT OF HER HAIR!!!
Haha Scott Pilgrim ref
I didn't hit her
@@quokofumi5653 wrong movie mate.
But not bad either :D
Nile red's final taste recovery: 25%
nile has been inhaling too many fumes, he can't smell as well anymore
Kurt Mayer nah he has a super good fumehood
You were correct in switching to rum from the vodka, and for the right reasons too (compounds that give flavor being present in the juice before incorporating the oak). Vodka is distilled to 190 proof (95% ABV) stripping off a lot of those compounds/esters in the process. Spirits like rum, whiskey, or tequila for example are distilled to much lower proofs (barrel entry proof is limited to 125 for Bourbon for example), leaving behind a lot the character of the grain, agave, sugarcane/molasses etc that gives juice more potent flavors.
Niles doesn't even like alcohol, see his "toilet paper moonshine" episode 👍
Nile is literally noseblind, haha. He's probably the worst one to ask to taste test anything. XD
meat boy
He likes Alcohol, but not the taste.
Our review video of some ultrasonically aged whiskey suddenly jumped up in views from TH-cam searches, I'm guessing you guys are the reason why! I really appreciate this video, and all the work you did on it. Our experience so far is that ultrasonic aging generally makes whiskey new make at least somewhat palatable but doesn't measure up to the long aged counterpart, usually. Ultrasound seems to be good at adding flavor from the oak and filtering out the harsh high alcohols that are a byproduct of fermentation but they don't seem to create the complex flavors that come from congeners in the new make micro-oxidizing and combining with barrel components. Vodka and even Bacardi are relatively neutral coming off the still, a more flavorful new make requires more barrel interaction to create those nuanced flavors and remove those harsh edges, something ultrasonics can't seem to replicate yet. Overall they make okay liquor better but not fantastic.
Dude, im getting my paycheck tomorrow and the first thing im doing is getting an ultrasound cleaner. Cheers for the ideea!
Dont forget the cream
ps: buy wood chips instead of destroying your furniture to get your fix
@@PatrickOliveras 😂😂😂
You should really "age" apple cider with cinnamon sticks
This is aging, get used to it bitch! Haha I joke
@@yellowgoose5043 what.
@@GODofTimewaste2 ikr? wtf
@@dangerousdoggo5465 whats happening.
@@yellowgoose5043 nah, most women dont age very well, especially when ultrasound is involved.
Not to mention actual age does add that certain je-ne-sais-quoi.
Or to put it more bluntly, i'd rather go for a 30 year old acting her age than for a barely adult one acting like she knows everything about life.
btw, how did you go from cinnamon to women?
Most of your drinks here has either lots of acids or is literally a fairly highly concentrated solvent. So they're gonna make a whole lot of aromatic interaction with the chips. That cold brewed "coffee" of yours though, is just lightly tinted, almost ph-neutral water. You *might* be lucky to get a tiny bit of interaction if you ultrasonic it at 70-90 degrees celsius, but I don't really see that happening much at all. Because your chips barely has anything to interact with - it's just room temp water. I suggest a warm brew instead, 60 grams of coffee per liter of water, in a french press you can pretty much scale that down linearly. Soak for 7-8 minutes before press. Then you have plenty of flavor, really bring out the acids and aromatic properties.
The cognac and whisky chips are definitely gonna bring a lot more to the table. If you like pete, smoked hickory chips can also be quite punchy. But for that caramel'y note, cognac chips.
My thoughts exactly, i was honestly shocked when i saw that "coffee" and how he prepared it.
We germans have an expression for that kind of coffee: BlühmchenKaffee.
It means that its thin enough to make out the motives on the bottom of the cup, usually flowers.
If the coffee tastes too bitter, its not the temperature and/or extraction method that is to blame(unless you're doing it wrong), its the coffee itself.
I happen to be very picky with coffee, so i know for a fact that coffees are just as diverse as wines.
He should get a decent coffee, preferably beans to grind at home and make himself a good-ol cappuccino. (personal recommendation : malabar monsooned)
THEN he can try and speed age it.
GET VAXXED!
i like how with the first patch you could tell you both knew what to look for in tasting and gave detailed descriptions, and then with NileRed he just sucks it down and says it tastes like alcohol lol
Wouldn't surprise me if some companies actually just do this instead of actually aging the product.
They usually just add caramel color and flavor extracts. But if you wanna put an age statement on there, there are no shortcuts.
Terressentia and Lost Spirits have been doing accelerated "aging" of spirits through this and other processes (not just adding extracts) and, buy all reports, have been making a product to rival actually aged spirits. Cannot vouch for them myself, but its interesting none the less
@@bmartin2949 I've tried most of the Lost Spirits expressions over the years, and they're impressive and interesting, but still no substitute for aging over time. You can emulate some of the effects of barrel aging in a lab, but never all of them. But yeah, it's super interesting to see people use modern technology to get as close as they can :) www.google.com/search?q=accelerated+aging+spirits
@@CorySchoolland that varies by country and spirit. In the US, I believe colorings and flavorants are not permitted in bourbon whiskey. The US really does not play games with its bourbon.
@@donaldwolfarth5770 yes, bourbon whiskey enjoys a protected standard of identity that is strictly enforced by the TTB and respected by many countries around the world. It's relatively unique in its prohibition of color additives, but Bourbon also extracts so much color from the new charred oak it's generally pretty dark no matter what. Many other American whiskeys, Scotch, brandies, agave spirits, and canse spirits add caramel coloring as a matter of course, either for batch consistency, to restore color after proofing, or to make it appear older/darker for a variety of harmless to nefarious reasons. And a tiny bit of E150 goes a long way!
24:16 Oh Nile Red you're so polite. "IT"S NOT BAD!', somehow reminds me of the cliche "it's not you....it's me." break-up line.
You should try making instant vanilla extract with this. Just throw in some vanilla beans, vodka and woodchips and let it go for a while. That would surely taste amazing, and probably even be cheaper than storebought.
noob19087 do you know how much vanilla beans cost!!
We're all still recoiling from Cyclone Enawo which destroyed much of the Madagascar vanilla crop in 2017 (probably around a quarter of the global supply). Vanilla takes a 3-4 years to grow, so its been a rough time to buy vanilla. This might be a good trick to speed up bean -> extract as the prices start falling down, but you'll probably want to wait a year or two on that project.
Cheers.
@@StephenTschudi I meant it as a general idea, not something to be tried immediately. I actually didn't know about that whole cyclone thing. So maybe one day it could be viable.
@@ipodhty What, 3 dollars? It's not like you'd need a hundred of them, if the extraction process can be speeded up with the machine. Also maybe only a small portion?
Just vodka water 50:50 mix and vanila, no woodchips. The burbon vanilla does not have anything to do with bourbon
I tried this myself!!!
I did it for 1 hour instead of 30 min with a little $30 jewelery cleaner! With medium roast oak chips of course!!! They are the best!
The vodka tasted like a basic generic whiskey!!!!
I loved it!!! I look forward to experimenting with a more expensive ultrasonic cleaner for labs!!!
Even the left over chips had a maple smell after straining!
Which makes me wonder if I could use those to make a maple flavored whiskey!
I'm fascinated by this video! I'm a bartender and this's a new and interesting method for me as well. You guys made a few minor mistakes though. So, if you would use doubled cheesecloth or coffee filters instead of the fine-strainer, you would get better results on texture and you would also get rid of unnecessary particles. On the other hand, you would see better results with premium quality spirits, because if the distillation wasn't made well, your spirit will taste like garbage anyway. Also, you guys used too many woodchips, There is an optimal surface area/liquid ratio.
Sorry for my poor English, keep up with the good content.
ALCOHOL INDUSTRY HATES HIM
"mad scientist makes 40years old whiskey in 30 minutes from VODKA"
I mean isn't vodka just eastern european/russian white whiskey?
I mean vodka is filtered so much it's basically only using the sugar from the potatoes or grain right?
Technically all whiskey starts out as a vodka especially wheat whiskey because vodka is made from wheat.
That explains why I hate whiskey. People are always disgusted and high and mighty about it with mixing it, but pouring 100 different things into vodka is fine.
Nah not really, there are rules in place to keep your brand, quality whine in France can't be aged like that, it is forbidden. Has for the whisky, if it is to be called whisky it need to sit in a barrel for at least 3 years and if it is a vintage, he need to stay in the barrel from that time. If any brand tried to fool its clients, they'd lose all. Also I guarantee you that a 40y old whisky will test different than a 30min ultrasonic bathed alcohol.
Best is to just write it on the bottle or do it at home. Not that I'll not try it, I've got all I need to do it, except the wood ship. Would be nice to have some Yquem barrel wood ship! (if anybody know how to get theses, I'm interrested)
@Beaye I should have precised scotch whisky. But whisky to be called whisky need to be aged for at least 3 years, else it is not a whisky -> en.wikipedia.org/wiki/Whisky
Ultrasound-aged liquid: Tastes slightly different
TTE’s head: ⬆️⬇️↗️↗️⬅️↙️↕️↔️↘️⬇️⬆️⬅️↖️↕️
I think the reason it matched the coffee so well is because it hits many of the notes you want in wine that you plan to age for a long time. Pungent, strong, bitter, acidic, and tannic. If you start with a wine that hits those notes, you can use wood's more gentle bittering and tannic qualities to tone it down. Over time, the acidity breaks down (especially with the air flow you used, or the air exchange of barrel aging), but the bitterness and tannins are mellowed by the more gentle wood background. Like adding a cello to a rock song.
Hey! This is actually really useful. I can imagine this mixed with a heat treatment using a sous vide can potentially get excellent aging results in only an hour
Dude, I make my own brandy out of honey and I age it with charred french oak chips. I wanted to let you know that filtering the chips out with a coffee filter works MUCH better. It gets the fine particulate out and removes that "woody" taste. I will have to pick up one of those machines though!
Love the video, but you should've normalized the audio volume. The unscripted segments where you do taste tests are very quiet compared to the scripted parts. I know those are recorded by different microphones, so the sound quality would differ, but if the volume was similar it would've been less jarring
Need test subjects who like aged spirits.
I dont care as long as there is percentage
I am more for liquors but those need a base for optimum results.
You'd better make some butter or cheese out of the wood chip cream, or I'll be sad.
m m, unfortunately a pint of milk wouldn’t make much cheese, only a couple ounces, but nonetheless I would be interested in the result too.
Tommy Miner
Aging fine cheese would be useful tho, but they require a good biome with right cultivation.
It will taste like smoked butter
@@rudimentaryganglia not gonna lie, that actually sounds really good.
Nile “Smirnoff Ice” Red
No mention that "ageing" is a function molecular motion and bonding entrophy, so obviously increased motion accelerates the process, while avoiding heat.
I feel that this could be improved by involving heat cycles, heating then cooling it can help draw out the flavors in the wood.
Or just keeping it high temp like a tea
I’m really late but most ultrasonic cleaners do increase the temperature, not to anything super high but some hit like 40-50C
Two things it would be interesting to try. 1. Try using an overproofed alcohol to mimic the barrel aged conditions more closely. And 2. Add a control of soniced liquid WITHOUT any additional ingredients to see if just being passed through the ultrasonic device changes anything
"gotta get that wonderful out of my mouth before I go for this buttfuckery" -Thought Emporium, 2019
and yet, it was still awesome, according to them XD
Cool stuff! I bet an aquarium bubbler would provide more robust aeration if you were to try this again...assuming you could reliably sanitize a bubbler stone. :) Bonus points if you do a blind trial next time (cover jars with foil or something so participants can't tell what they are drinking). Also, the tiny mason jars are rad. Love this entire channel, keep up the great work!
21:00 - as an enjoyer of dark rum (which usually means "spiced" or "vanilla-flavoured"), it's rarer to find barrel aged rums (at least, in Ireland/UK). It was an interesting thing to find, a rum that's got a whiskey edge to it. Harder to enjoy in a sweet drink, but something my whiskey-drinking friends could also enjoy.
May I suggest you try Old Monk? It's a really unique medium dark rum from India. It's cheap, but super smooth and goes down dangerously easily, but it's also got a very strong punchy flavour. That or Kraken are my favourites at the moment.
I used to distill 151 rum and then spice it. The vanilla paste I used is what gave it the color.
I can't believe you didn't try whisky! I'm calling it though, this is going to become a staple of homebrewing everywhere. I know I'm adding an ultrasonic cleaner to my Black Friday list XD
No offense but Nile doesn’t seem like the perfect person for the taste testing. Wine is wine for people who don’t drink it.
But to counter your point, maybe that would better show the actual difference and how much it actually matters from an unbiased perspective, this goes the same way for audio shit, I'm really into it myself and differences that I find screaming, are whatever to other people, and that's their real worth, minor differences at surface level, that people who go that extra length appreciate. That's literally the textbook definition of high end anything, there's a perceived quality x effort/price/practicality curve in every thing you can think of that has a really big enthusiastic community behind it.
Good wine, bad wine and expensive (could be either tbh)
As someone who grew up among wine yards, locals drink it like beer and cider(,Shipp good bottles and carton bad batches).
@@arwlyx I might have believed you, but then I watched this video.
Now I can see clearly that my response to your opinion is "No"..
Exactly. I will make a batch of wine (usually make Merlot, Valpolicella, Gewerztraminer and Pinot Grigio).
My best friend always says that he likes two types of wine... Red and white...lol
Strain the wood chips through a coffee filter.
This!
why does this have so many likes?
No, no. It's gotta be a vacuum filtration.
The reaction to the cream got me. Love it!
I love Gabriel!! Where can I see more of him?!
Love your videos dude! It is really inspiring
Inspiring
I also want to be an alcoholic in the future
Ultrasonic baths are endlessly useful and interesting.
Just don't take a bath with it, or you'll get out of the ultrasonic shower a senior citizen.
Col Mercer lmao
@@colmercer3315 What if you are a senior citizen? Do you come out as a mummy?
I recommend trying this with poitin, its the name for irish whiskey before it is barrel aged. It would probably be a good control to compare the barrel aged version vs the sonicated one.
Half of the comments are simping for Nigel and it’s brilliant
Doing a taste test with the guy who couldn't smell the apparently stinkiest chemical ever was a great idea
What your actually drinking is raw fine wood sediment that has been filtered into a liquid. There's more in the process to aging a liquor than just mixing wood into it. If the point was to simply mix it then producers would grind flavored wood into super fine dust and filter any granular sediment at a factory and they would mass produce. Oxidization is a big factor in the barrel aging process
How sure of that are you? I thought the ageing process slowly pulls aromatic compounds out of the wood.
This process speeds it up by making it easier for the compounds to come out. Of course, it wouldn’t get the more difficult compounds, but it would provide a very similar process to ageing
Additionally, in the second batch of tests, he DID oxidize it to the best of his ability and mentioned some other things he could do to make it better
Hey The Though Emporium, an idea to next time you gonna play with ultrasound, maybe try out something with meat, to see how well it tenderize the meat?
Already on the list! already tried pork chops. It's weird but cool
@@thethoughtemporium Good to hear, did the meat get really tender then?
@@gordon2095 wait for the video ;)
So … was it solid?
I have some totally legally acquired nondescript alcohol that might benefit hugely from this. Thank you for sharing!
I've been following both of y'all for a while and the way you make eye contact with NileRed when y'all talk over each other is very entertaining for me.
Damn I want that cream for my coffee! I've been considering getting an ultrasonic cleaner for cleaning bike parts; this may seal the deal for me.
Could you do this with fruits, herbs and spices as well?
Puff, I'd do it with gruel to save my money.
"Gotta get this wonderful out of my mouth before i go for that buttfuckery"
That sentence is just amazing lmao
This will change the prices drastically
Definitely. Like how they found out how to farm caviar in China and it crashed the price, basically making it into a snack.
@@trgs30 truffles can be farmed now lol
@@rudimentaryganglia seriously? got a link?
Great science right here. I'd love to see how this would turn out using moonshine AKA white whiskey.
The “aged” milk is kinda genius as it would otherwise be impossible to age it “traditionally” in oak barrels
the manual tests, especially the second one, just look way too Placebo-y (especially when you're convincing each other)
This is fascinating as hell. I wonder if there's a difference chemically between yours and the commercial ones.
The wild factor? Similar to flavoring agents vs real counter parts
Absolutely. With these, you're just adding wood flavor. With barrel-aging, there are a lot more physical processes going on, that are impossible to replicate in a lab (though many people are trying).
@@CorySchoolland genuine question, which ones?
@@ericsaul9306 Not sure if you mean which processes or which people… Lost Spirits, Terressentia, Cleveland Whiskey, to name a few. And many more are using wood chips, small barrels, and even sonic vibrations to extract more from the wood in less time. But again, wood flavor is only one contribution of many to barrel aging. I'm not a chemist, but some of the articles here should shed light on the discussion: www.google.com/search?q=accelerated+aging+spirits
I’d love to see something along the lines of apple cider or just juice “aged” with slightly roasted cinnamon chips.
Probably someone has mentioned it earlier in the comments, but if no one has, I'd recommend not using vodka for this, but a white whiskey. There is a huge difference. Traditionally, bourbon/whiskey is distilled to a much lower proof, which retains more of the little flavor compounds from the grain that went into it. Vodka is distilled to the point of virtual flavorlessness. You should have some of that characteristic in the whiskey.
If you revisit this, you can try…
- Broth (soup stock)
- Brine
- Sauce
- Vinegar (for later cooking)
I recently read a patent where they use uv light to decay the wood faster to age liquor faster. Do you think putting the wood chips under UV light before adding them would make it even better?
A colab with Alex and his wine would be fire!!
Watch the tech ingredients, that would be interesting collaboration.
I can age it in seconds... by seconds
@@prozacgod the regular kind.
I now want a brand to market this as a feature of their brewing process on the grounds of "it's a premium experience at a fraction of the price!" and leads to a new split in the liquor scene
Aging wine does mellow out the flavor, so your description of the red wine makes perfect sense
Nile Red is one of my favorite channels. Although he has tasted a few experiments I imagine it went against his normalcies to taste an experiment. I like this content and I look forward to seeing more from this creator.
I wish good health and all the best to you and yours!
this comment aged like milk. he tastes a lot of stuff he makes now lol
I bet 'Tech Ingredients' wish they saw this video before they made their own video about making moonshine.
They should had the father of the son of the main presenter to do the tasting. He looks like some one with more experience for tasting alcohol than these two.
"The colors are night and day"
Like, day drinking and night drinking? Lol
Next quick aging project.... Madeira wine. Madeira wine has extremely complex flavours and tones.
Traditionally made Madeira involves storage in casks. But due to be transported on ships to Brazil, the combination of storage in the casks and tropical heat created a unique wine.
Most Madeira wine makers use one of 3 "estufagem" processes. All involve heat to age the wine.
I know someone who would put a chunk of roasted wood in a jar of clear whiskey, and put in their car for a few months. They said the agitation aged it faster. I never tried it, but it's a similar concept, just less extreme. They did the same thing with cinnamon to make fireball, but only for a couple days.