trthskr4 wrote:Fester, What size barrels are you using.
52 gallon. not sure about all that. just know that to pervent leaks i gotta keep it full. not sure about how much atmosphere area is exposed to the booze inside the barrel. a little, maybe.
How to age real high proof with oak.
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Fester
- Swill Maker
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Re: How to age real high proof with oak.
52 gallon. not sure about all that. just know that to pervent leaks i gotta keep it full. not sure about how much atmosphere area is exposed to the booze inside the barrel. a little, maybe.
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Dnderhead
- Angel's Share
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Re: How to age real high proof with oak.
ill take a stab. airing lets the lower alcohol evaporate , improving the taste. that is the object.
smaller barrels "flavor" quicker as there is more contact with wood, but it does not age faster,
that takes time, (unless your a chemist) ageing is related to the chemical changes taking place
between acids/ congeners /extractions from barrel and oxidation.
much like oxidation of mettle this depends on a number of things temperature/humidity/the length of time
the amount of o2. How much flavor you git and type of flavor will depend on how much congeners /acids
are present. the more present the longer it will take to age but to a extent you will have more flavor.
this can take up to 10 years if a lot is present. that is why pot stilled grain alcohol will make whiskey
and a true neutral wont (you will end up with a wood flavored spirit) with a to small of a barrel extraction
takes place so fast that there's no time for the chemical reactions to take place. If you remove that "oaky"
spirit and place in a inert container (with head space) and give it time it will help tremendously.
smaller barrels "flavor" quicker as there is more contact with wood, but it does not age faster,
that takes time, (unless your a chemist) ageing is related to the chemical changes taking place
between acids/ congeners /extractions from barrel and oxidation.
much like oxidation of mettle this depends on a number of things temperature/humidity/the length of time
the amount of o2. How much flavor you git and type of flavor will depend on how much congeners /acids
are present. the more present the longer it will take to age but to a extent you will have more flavor.
this can take up to 10 years if a lot is present. that is why pot stilled grain alcohol will make whiskey
and a true neutral wont (you will end up with a wood flavored spirit) with a to small of a barrel extraction
takes place so fast that there's no time for the chemical reactions to take place. If you remove that "oaky"
spirit and place in a inert container (with head space) and give it time it will help tremendously.