HELP.. with aging my spirit

[Gravel]

Hi,
I have some really nice spirit from UJSM recipe of its 3rd fermentation. I have it stored in 3 old bourbon bottles capped with filter paper and a rubber band. Each bottle has 500mls and the first is 75%, the second is 65% and the 3rd is the tail at 55%. for now i just want to use toasted staves and/or chips. Can someone help guide me on the best or method for aging? Do i just pop in the chips and staves(in seperate bottles!) and put them in the cupboard for 12 month? Do i leave the charred timber in there or do i take it out after a certian time? do i dilute it down to 40% first or after its aged? should i seal the bottled with a proper cap or is the filter paper ok.
Really appreciate some good advice on this, as i don't know what to do from here!
Thanks,
Gravel.........

[NcHooch]

I magine if you search the forum you'll come up with all sorts of advice, but a few points ....

you should be aging at 60-65 %.
the darker the oak is toasted/charred, the darker your spirit will become.
It's my opinion that the oak should stay in there until you bottle it for drinkin.
I don't believe the jar should be totally sealed for aging.

hope that helps
NChooch

[Gravel]

Thanks, So should i just water it down to 60 to 65%? When you say leave the oak there before bottleing it for drinking does that mean say 6 to 12 months? or just 2 or 3 weeks or so. Yeah your right, theres heaps of stuff on the net but its hard to figure whats good and whats bad advice.

[LWTCS]

6 to 12 months? or just 2 or 3 weeks or so.

That prolly depends on your evaluation.
"Less oak longer" is the advise of lots of gents.

I am personally enjoying my steeped product very much and so are my drinkin buddies. As a result it is difficult to keep the stuff oaked and well rested.

At present I get 2 or 3 weeks on oak (and other goodies) then perhaps another week or two of rest before we are unable to restrain our childlike impatience.

Been great fun. Hope to get more patience. Dreamin bout a 3 barrel solara method I am.

I recon good strict cuts can really help with drinking new born likker.

[Gravel]

I have an old 5l oak barrel that smells like it's had wine or port in it. When i get a little more experience at distllling i'll be filling it up and storing it away for as long as i can. Don't know how you would char it though without pulling it to pieces?

[LWTCS]

Don't know how you would char it though without pulling it to pieces?

You'd have to send to a cooper.

4 or 5 chared sticks added should do the trick.

White Rums can be aged in spent barrels too.

[LWTCS]

5 liters is considered by many to be too small. Can make your likker taste too oaky too quickley.

Used barrel at that size is likely better than a new one. Some members have used the smaller ones for gifting only. Real barrel aging done in the bigger versions. 20 liter barrels seem to be the smallest prefered barrel it seems.

Won't hurt to keep an eye on your likker while in that small barrel and transfer to glass if lots of oak starts to come over.