WHAT PROOF DO YOU DRINK

[jus teasin]

I like 70ish.
after trying everything from 60-90 it seems that most people who try my whisky like the 70ish range the best.
How bout you

JT

[OlympicMtDoo]

Well JT, I like mine 90-100 at little stiffer.

[rgarry]

I dilute down to 80 and keep a special stash of 120 for those days that we all have, where the stiffer the better. The 80 is great foe people who want to mix since they mix it the way they always do.

[Prairiepiss]

There was already a thread on this very thing this week.
http://homedistiller.org/forum/viewtopi ... =4&t=27653

[jus teasin]

I know there was PP but this one was posted a day earlier but for some reason never caught on.

JT

[Prairiepiss]

I know there was PP but this one was posted a day earlier but for some reason never caught on.

JT

Some times that happens. Wrong time wrong place. Sorry!

Somewhere between 40% and 60%. Higher on the scale if it will be on the rocks.

[Ayay]

There's the liability. Storing at 95% makes you responsible for whoever lights the fire or overdoses.

I liked it at 95% but the risk is too much not to mention having to measure each shot with extreme care.

Keeping it at 65% is safer for the above reasons and the taste is much the same. This is the approximate barrel strength if you are ageing on oak.

[Kiwikeg]

I dilute to 45%abv from the reflux but 50 to 70%abv from the pot (whatever it comes out as) by the way after my chicken incubator caught fire earlier this year nearly burning down a outbulding with petrol, 93%abv, gas tanks etc in it. i had a good look at my storage for the high proof stuff. store it as you would flammable goods- under lock and key and away from heat or potentual for fire.

[Odin]

Vodka at 37.5%, gin/genever at 43%, aged whiskey at 45%, pure/unaged whiskey at 50%, Malibu at 21%, Lemonchello at 33%.

That's pretty much it for me.

Odin.

[jake_leg]

These days I tend to bottle whiskey at aging strength (typically around 60%) and dilute to taste in the glass.

[Boda Getta]

I'm been making and drinking UJSSM. 5-7 gens, aged 1-2 months in glass with charred oak and Jack Daniels chips. For me 87 proof is a real "sweet spot" for sipping straight.

BG

[Samohon]

About 40% - 45% for all types. If I'm looking for a hit, then 45%....

[Usge]

It depends on the distillate. I usually drink mine straight, after dinner, with my coffee. Just a shot worth. (sometimes 2 . Iv'e had whiskey that was "strong" at 80 proof. I've had whitedog that was quite nice to drink even as high as 170 proof. (although it kicked like a mule after). My preference is something that tastes light in spirit, but deep in flavor. This is not easy to do. Usually you get one, or the other. Whatever proof it takes to get there...is fine by me. I'm only going to be drinking a shot or 2 anyway.

[dag_nabberit]

I usually dilute to 50% (100 proof) because the math is simpler. I can always dilute further later if desired.

[boingk]

I run a very simple setup with a 15 quart boiler and 12ft of 1/2" copper line coiled in a 15 gallon water drum, and this gives off finished product of around 100 to 120 proof that is generally very easy to drink.

If I get a higher than normal run I will make sure I label it as such on the bottles I keep undiltued. The other stuff gets cut to around 80~100 proof depending on the beverage.

Of course, I've had bourbon that was great to drink even at 160 proof... mind you that was mixed and definitely not straight! We diluted it down to 80 proof IIRC.

Cheers - boingk

[Frosteecat]

55% and up for me. Depends on the flavors, but I like mine STRONG.

[Buckshot]

100 proof

[620rossco]

I'm been making and drinking UJSSM. 5-7 gens, aged 1-2 months in glass with charred oak and Jack Daniels chips. For me 87 proof is a real "sweet spot" for sipping straight.

Sort of the same. 40-45% ish.

[Anemephistus]

I like my clear rum at 100-110 proof. It's really good in mixed drinks that way, helps the flavor come through. I don't make whiskey but when I drink it I like it at about 80 proof 90 proof if I'm mixing it. When I spice the rum I like it anywhere from 60- 80 proof it really just depends on the notes in the flavor, I like the spiced stuff as butter rum in the winter the best.

[HookLine]

Depends on the individual spirit. But somewhere between 30-45%.

Too high % masks some of the flavours.

[heartcut]

The more I try, the more the "norm" of 40% makes sense. The flavors and the effect all seem to come to a balance around there. I'ts one hellava hobby that lets you try them out.

[Brendan]

70 proof for Vodka, 80 - 100 poof for Whiskey and Rum

[aliced]

36 proof, don't have me still yet

[Boda Getta]

For me with UJSSM charred and oaked, 87 proof is the "sweet spot". I'm aging charred and oaked Sweet Feed now and guess 80-85 proof will be spot on. 90 proof for white dog.

BG

[bentstick]

90/95 for white SF and UJ
80/85 for aged on oak
My all grain still waiting for it to oak out, white about 80
All proof,not ABV