What % should bring flavored whisky too.

[CanadianBacon]

What is a good % to knock flavored whisky down too. I plan to make, Apple pie. Blue beery and peaches..

[thatguy1313]

Can't speak for blueberries and still dialing in my peach recipe but I dilute UJ down to about 80 proof with Apple juice concentrate and stick half a cinnamon stick and a couple apple slices in there. Gotta be careful with the cinnamon. It'll overpower the other flavors pretty quick.

[CanadianBacon]

Can't speak for blueberries and still dialing in my peach recipe but I dilute UJ down to about 80 proof with Apple juice concentrate and stick half a cinnamon stick and a couple apple slices in there. Gotta be careful with the cinnamon. It'll overpower the other flavors pretty quick.

Do you mix it at 40% or just drink it on the rocks?

[Boda Getta]

How do you measure the ABV after adding the apple juice?

BG

[jarheadshiner]

How do you measure the ABV after adding the apple juice?

BG

You can't really Boda. Just have to adjust by starting ABV and amount of juice by using the calcs because the sugar throws the hydro off...not spot on but close enough http://homedistiller.org/calcs/dilute" onclick="window.open(this.href);return false;" rel="nofollow

[Boda Getta]

Jarheadshiner
Right, therein lied my question. I've also wondered how accurate the diluting calculators are if anything other than water was used to dilute.

BG

[res]

Jarheadshiner
Right, therein lied my question. I've also wondered how accurate the diluting calculators are if anything other than water was used to dilute.

BG

What am I missing here? Surely alcohol is measured as a percentage of volume, so it shouldn't matter what other type of liquid you cut it with as long as you measured it's ABV% before mixing; and measured it's volume as well as that of any additions. The calculator should work just as well right?

[Boda Getta]

It is expressed as ABV or percentage of alcohol per volume but is measured by a hydrometer which measured the SG which is then converted into ABV. Diluting with water, then measuring the SG (and converted into ABV) would give a much more accurate reading, than would diluting with something like apple juice. Water alone should have a SG of 1.00 and apple juice alone would have a SG of 1.04-05'ish.

BG

[res]

That's what I thought. If the calculation said add X amount of water to achieve your desired ABV% you could substitute juice or anything and achieve the same ABV just not be able to measure it accurately because of the SG difference in substances other than water. However you shouldn't need to measure it again.
Thanks for the clarification.

[hamshine]

if it tastes good and you have a ball park of the final abv does it matter if it is dead nuts 80 proof? i'm thinking not. ps iv never thought of apple pie as a rocks drink or a mixer but thats just me.

[Jimbo]

The % target is dependent on who's drinking it. I like Apple Pie around 30% but wifey and the ladies around like it sweet and desserty, 20%. Since i dont drink it much, and they do, I make it 20% ish

If you keep careful notes its not hard to estimate %, since you cant use a proof trailes meter with sugar. ie. 1 quart 60% plus 1 quart juice and other stuff makes 30%. Its a ncie to know but who cares really. Go for the flavor your after, and forget about proof. If the ladies get schnockerd and naked it may have turned out stronger than you thought, and you might consider a rename from apple pie to apple pantydropper

[hamshine]

Also for apple pie I use 1.5 quarts apple juice 1.5 quarts apple cider and cinnamon and make a reduction on the stove then used the reduction to flavor 2 gal of likker..... but I was shooting for 100 proof apple pie. turned out great

[ShineonCrazyDiamond]

After blending, I dilute everything to 60%, as the maximum for storage. It's nice, because regardless of what I plan on doing with it, that is where I need to be. For example:

I oak whiskey somewhere between 55% and 60%. So if after a week I decided to oak, it's there, maybe dilute a few points if I choose.

For panty droppers, I macerate at 60%. So if I want to do that, it's ready to go.

Just recently I have been messing around with Apple pie. After researching the different recipes, I realized something, and went with the one that calls for Apple concentrate. The instructions for the concentrate normally are 3 parts water, 1 part concentrate. If you just replace the water with 60% likker, that puts you right at 45% (excluding the volume black hole effect). That should be a strong enough ABV for the best, and those that want a thinner mild drink can add a splash of water at the time of pour, like with whiskey. Of course I still add my other spices and a couple Apple wedges, but it gives it the Apple base while diluting to drinking strength.

For all, 60% was never diluted to far for any application. Very versatile point while deciding on what you want to do with it.

Good luck!