At the risk of starting an old topic anew, can i have some opinions as to whether you guys reckon it's better to age some clear Peach Brandy at it's current level of 54%, or it's future level of 40%?
Also, i will be double running it in the future, and if i decide to save it as clear, i will also have the option of aging around 80% or cutting to 65% as for barrelling.
4 options and i'm sure there's been people done the comparisons in the past, i value your opinions.
i have left the clear in a glass jug for a few months at high proof and just cut it as needed. when the water is added it seems to open it up giving it a different smell. i think you would be better to age the clear already at drinking proof. seems to mellow better for me. hope this makes sense. im sure some will disagree but this is my opinion.
If your not going to oak it,cut it with hot water,and leave it open for a week or two.The hot water speeds up the airing out process.I cover mine with a coffee filter.Every time you cut your booze,it opens up,and some of the bad stuff will leave if you let it air out good.It makes for a smoother product,in my opionion.
I would air it out also at drinking proof.If ya wanna try a bit of char might wanna carefully roast/char a whole peach per qt (my grandfather likes his this way)trying not to break skin to much when handling and soak in likker.Then filter /temper and air out.I still have 5 qts of the pure triple run peach I made a while back.Its hard to stay out of
I gis I'V had MY shere TO NITE
But if I were ageing light flaver on wood I whold
want light wood as in beach , maple
there is some beer advertized as beach wood aged
is it in barrels ?if so where are they
Thanks guys, i've never seen spirits take on the colour and flavour of the oak as quick as this. Dunno if it's cause the peach is different, or if it's cause of having it at 40%, but it was beatiful amber colour within 6-8 hours of having three sticks in, and oaky sticky peachy sweetness this afternoon...
Will take the sticks out in the next couplea days, and also cut the clear back to 40 % as well.
Thanks to Tater and Goose for all the help with my peach endevours, i think i'm on a winner.
punkin wrote:Thanks guys, i've never seen spirits take on the colour and flavour of the oak as quick as this. Dunno if it's cause the peach is different, or if it's cause of having it at 40%, but it was beatiful amber colour within 6-8 hours of having three sticks in, and oaky sticky peachy sweetness this afternoon...
Will take the sticks out in the next couplea days, and also cut the clear back to 40 % as well.
Thanks to Tater and Goose for all the help with my peach endevours, i think i'm on a winner.
Yeah, I think your on a winner too,punkin. In an addendum to my last Rum post, I would like make an adjustment. On another post, Coops suggested ageing at drinking strength rather than my stated 53% to avoid a cloudy product! I have done all the reading( as per your method, except you spend way more time typing on the forum than me), and I would like to say that I agree that it would be best to age at drinking strenght. The only reason I was ageing at 53 was beacause the parent site had an article saying that to get the full vanillin out of the oak, it was best to age at 53%. WELL, if you age at your drinking strength, to avoid cloud over( and believe me the 53% product is clear as a bell) and add extra vanilla beans in the ageing process, you achieve the right taste and the right colour. I am a lot more fussy with my colour than when I first started. I went for just plain grog to begin with, then flavour, then colour and finally flavour and colour.
