how to tame the taste

[shotshell12]

will start my 2 nd wash real soon can i get some ideas on how to or what to use to dilute my finish product last time i had a 1 and a half gallons of some killer corn spirits about 130 proof i used some white oak wood and chared it and it was great.
makers ma**k could have not done that good. but the proof was high it only took a little bit it would make you head foggy
some say use low wines but will that hurt the taste after the wood chips some say use water PLEASE give me some outlook on this using cornmeal and sugar and turbo yeast in a pot still

[Dnderhead]

I'd dilute with water if made of grain,, you can use wine /low wine if made of fruit.

[Hawke]

Best to use distilled water. This will do the least amount of damage to the taste.

[shotshell12]

i was hoping water was the way the taste is good but it kicks like a mule Big thanks to all for the help

[shotshell12]

when would add the water befor the chared wood or after the chared wood

[Dnderhead]

after, as most age at 50--80% . different proof give a difference in "wood profile" (I like 60%)
higher proof ages quicker/more woody and lower proof ages slower and gives more vanilens etc.

[HookLine]

Can't remember where I got this. Maybe from Dunderhead?

Bourbon: 55%
Malt Whisky: 63.5 – 68 %
Grain Whisky: 68 % - 74%
Canadian Flavor: 57%
Tequila: 56%
Rum: 78%

68 % for grain spirit is Scotland;
74% for Canadian grain whisky.
(The strengths are approximate.)

American bourbon 65%

Higher alcohol content more color, higher vanillins, higher tannins. If it's too high it will be harsh from too much tannin. Lower is better

[shotshell12]

i under stand the higher the proof it ages faster and the oak gives it vanillians????????????? and tannins is that the color
thanks for the help

[shotshell12]

i am lost on some of the termanoligy thanks

[Dnderhead]

rum notes,caramel,vanillians and others are from toasting or charring the barrel. it makes a difference on the type of wood,how it was
toasted or chard.and tannins are in wood. the different percent of alcohol will bring different flavors out. each barrel can be slightly
different .most distillers blend different barrel to their standards. some others alternate barrel, ware as the first barrel is put in the second
barrel, the second is put in the third and so on until it riches the last. where it is bottled. the alcohol mite see 10-20 barrels and
spend a year in each one.
to high a percent of alcohol ages quicker but extracts more tannins, that can give a bitter bite. to low an it will taste like wood.

[shotshell12]

so 65% is the magic number for a good taste because it had a good taste just kicked hard ...... thanks

[rubber duck]

I think it all depends on what your trying to age.
For corn I kninda like it white on a ceramic crock or aged on oak at 55%. If you go to high on corn it tasts like crap.if it's to low it takes a realy long time. 55% to 65% is a good rule if you don't like it at that proof to drink use distilled water to cut it down after its aged.
Personaly I like 65% to 70% aged on ceramic for a year. Don't know maby Im easy to please.