Letting it breathe

[sodapopkid]

I made some rum. Wanted to age it and came across a thread on another site about notvaging rum in glassvas it won't breathe...unless you cover with coffee filter rather than cap. Anyone help me on this? How about "aging" for flavor but keeping the rum clear? I do realize the coffee filter over glass jug will lose more angel share than normal. Purpose of "breathing"?

[frozenthunderbolt]

I made some rum. Wanted to age it and came across a thread on another site about notvaging rum in glassvas it won't breathe...unless you cover with coffee filter rather than cap. Anyone help me on this? How about "aging" for flavor but keeping the rum clear? I do realize the coffee filter over glass jug will lose more angel share than normal. Purpose of "breathing"?

only 12-24 hours of the numbered jars you made your cuts into. Helps to ID the fores, head, hearts, tails better. Once it is diluted and bottled (on or off oak) you want to keep the O2 out and alchol in as best you can.
Use natural corks, wax dip the necks if you can be bothered.

[Mulitpleg]

Making a container airtight with cork and wax won't simulate aging in a barrel. You can use layers of coffee filters to reduce loss. I age whiskey in 5 and 10 litre bottles with 1 coffee filter held on by a rubber band around the neck. What I lose in 6 months is not enough to worry about.

[frozenthunderbolt]

Making a container airtight with cork and wax won't simulate aging in a barrel. You can use layers of coffee filters to reduce loss. I age whiskey in 5 and 10 litre bottles with 1 coffee filter held on by a rubber band around the neck. What I lose in 6 months is not enough to worry about.

Nothing but barrel aging will replicate aging in a barrel.

Sealed contained with some toasted and/or charred oak will do you just fine; especialy since as a hobby distiller you can afford to make better cuts (or cuts at all) as compared to comercial crapperies that need some loss of product (although that the heads are the first to evaporate in a barrel is contentious claim in and of its self)

I started with the air permeable top route - humidity pays a huge part in how much you loose thoughI've lost up to 1/2 a gall in just a couple of months in the wrong conditions that way.

I no longer use paper tops - plain cork mostly. My product now is light years better than it first was so keeping it corked has not harmed it at all.