Brought over from the old message boards to preserve the content.
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Does it make much difference whether spirit is diluted before aging or left at 70 odd percent? I mean aside from the added risk of having highly flammable liquids knocking around the place.
Happy drinking
Outofstock
unclejesse
10/11/01 02:05 PM
for normal whiskey type aging i've been told that aging with charred oak chips at 105-110 proof for a year or more is a good idea. after that, a drop to drinking proof and additional aging minus the chips will add body and mouthfeel.
this is what i've heard, not at the point to test such things at the moment, but hope this isnt misleading info.
TonyModerator
10/19/01 07:28 PM
see http://homedistiller.org/aging.htm#wood
The %alcohol changes what gets leached from the oak. 55%-53% will give vanillins, 40%-50% will give a mix of vanillins and sugars, 40%-49% will give sugars.
To dilute or not to dilute
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