nerdybrewer wrote: ↑Fri Dec 04, 2020 4:21 pm
I'll bet it would be better in a few more years but how much might be left by then?
That is the problem here too, once it hits 2 or 3 years it becomes so tasty that its hard to leave it age longer.
Just tapped a 4 year old 1 gal Gibb's barrel of Panella rum, was thinking of gifting bottles for Christmas. Tasting it, it might not be gifting material all mine. looking forwards to the 5 year barrel.
nerdybrewer wrote: ↑Fri Dec 04, 2020 4:21 pm
I'll bet it would be better in a few more years but how much might be left by then?
That is the problem here too, once it hits 2 or 3 years it becomes so tasty that its hard to leave it age longer.
Just tapped a 4 year old 1 gal Gibb's barrel of Panella rum, was thinking of gifting bottles for Christmas. Tasting it, it might not be gifting material all mine. looking forwards to the 5 year barrel.
Stay safe
OVZ
How much was left in a one gallon barrel after that long
Durhommer wrote: ↑Wed Dec 09, 2020 9:34 am
How much was left in a one gallon barrel after that long
A bit less than a half gallon, it was a forgotten barrel so even after giving half to the angels I feel lucky to get that amount
Stay safe
OVZ
Ihave a 2 gallon gibbs on the first fill now (jimbos ag 2row)how long would you recommend to wait
My answer will only be speculation, I only have 1 gallon and 5 gallon barrels so no experience with 2 gal barrels.
What I found in my limited experience with aging spirits is that 3 years in barrel I lose about a half gallon be it a 1 or 5 gal barrel, that's why I switched to 5's over 1's. I'm still running the data but it seems in my climate the 1 gal barrel the evaporation seems to be equal water to alcohol (the proof doesn't change) in the 5 more water evaps (the proof go's up). That said I think if you can wait 4 years would be a fantastic gallon and a half, if not tap it at 3. Also what's the ABV that you are aging at?
I went in at 113p and I'll try and keep out of it as long as possible I think 3 years is manageable for me that makes 4 gallon I'm trying to age 1 being a rum the other a 4 grain blend
Durhommer wrote: ↑Wed Dec 09, 2020 5:45 pm
I went in at 113p and I'll try and keep out of it as long as possible I think 3 years is manageable for me that makes 4 gallon I'm trying to age 1 being a rum the other a 4 grain blend
I like to come in a little hotter on my ABV 60 to 65 AVV so 120 to 130 proof
I've read somewhere on here about people barrel aging at a lower abv but yeah there is always the next one if I can ever get it done I'm a little self conscious about my still now I mean I knew it was slow but now I'm concerned that it makes inferior product because of the size/design of my condenser.i haven't been doing anything distilling wise just been aging the product that I have.
Durhommer wrote: ↑Sat Dec 12, 2020 4:15 am
I've read somewhere on here about people barrel aging at a lower abv but yeah there is always the next one if I can ever get it done I'm a little self conscious about my still now I mean I knew it was slow but now I'm concerned that it makes inferior product because of the size/design of my condenser.i haven't been doing anything distilling wise just been aging the product that I have.
As much as 80% of the character of your product is maturation. The still contributes around 15%. Your aging stock will be good if you made good cuts. You'll be in a good position to compare when you get your new still.
Like Tummydoc said, 55% will pull different notes from the barrel that 65%. Knowing what flavors you want to pull from the barrel into your final product should dictate what ABV you choose to put into your barrel. I was rummaging through used barrels at the distillery the other day for another barrel, and entry proof on the barrel tags was between 110, and 135. I chose a wheated bourbon cask barrel. 14 months at 110P one week empty it smelled like the customer got some fine bourbon. Seems a shame I had it filled with wine last night. But I've decided that barrel is destined to be a finishing barrel after its imparted some of that bourbon goodness into the Malbec.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
OVZ, was it a first fill barrel or had it been used before?
4 years in a 1 gallon barrel sounds to me like it could just be a wood essence, but I can tell that isn't the case.
Is there some form of threshold where it stops pulling wood and just matures in a good way?
Cheers,
Berserk
He who stumbles around in darkness with a stick is blind.
But he who sticks out in darkness is fluorescent!
Berserk wrote: ↑Sat Dec 12, 2020 8:50 am
OVZ, was it a first fill barrel or had it been used before?
4 years in a 1 gallon barrel sounds to me like it could just be a wood essence, but I can tell that isn't the case.
Is there some form of threshold where it stops pulling wood and just matures in a good way?
Berserk That was a twice used barrel, the first two were only for a year each (just starting out and a year seemed like a lot of time ). Not quite a neutral barrel but close.
Tummydoc wrote: ↑Sat Dec 12, 2020 7:13 am
Dry fly distillery in Washington State barrel ages their bourbon at 55% ABV. At lower ABV you get more caramel/sweet notes out of the oak.
Maybe that's why I didn't care for their bourbon last time I tried some
Maybe it's why I like my own??
Deplorable wrote: ↑Sat Dec 12, 2020 8:22 am
I was rummaging through used barrels at the distillery the other day for another barrel, and entry proof on the barrel tags was between 110, and 135. I chose a wheated bourbon cask barrel. 14 months at 110P one week empty it smelled like the customer got some fine bourbon. Seems a shame I had it filled with wine last night. But I've decided that barrel is destined to be a finishing barrel after its imparted some of that bourbon goodness into the Malbec.
Please don't take this the wrong way, I've tasted many wines aged in whisky barrels and also many spirits aged in wine barrels, for my tastes a big no.
The wines just tasted like old whisky barrels, no fruit and the spirits just tasted like old wine barrels. Maybe some old neutral but clean of any brett might work but not for me
Deplorable wrote: ↑Sat Dec 12, 2020 8:22 am
I was rummaging through used barrels at the distillery the other day for another barrel, and entry proof on the barrel tags was between 110, and 135. I chose a wheated bourbon cask barrel. 14 months at 110P one week empty it smelled like the customer got some fine bourbon. Seems a shame I had it filled with wine last night. But I've decided that barrel is destined to be a finishing barrel after its imparted some of that bourbon goodness into the Malbec.
Please don't take this the wrong way, I've tasted many wines aged in whisky barrels and also many spirits aged in wine barrels, for my tastes a big no.
The wines just tasted like old whisky barrels, no fruit and the spirits just tasted like old wine barrels. Maybe some old neutral but clean of any brett might work but not for me
Stay safe
OVZ
To each their own. Ive had a few bold red blends that were aged in bourbon barrels and found them quite good. I will say though, I'm not completely sold on reusing the barrel for spirits after.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Oldvine Zin wrote: ↑Wed Dec 16, 2020 11:00 pm
Berserk That was a twice used barrel, the first two were only for a year each (just starting out and a year seemed like a lot of time ). Not quite a neutral barrel but close.
Stay safe
OVZ
Interesting! I pulled my first bourbon after 7 weeks in a 5 liter/1.25 gallon barrel because it started to taste too oaky. The fact that you could keep distillate in there for a year and still pull something drinkable amazes me!
Cheers,
Berserk
He who stumbles around in darkness with a stick is blind.
But he who sticks out in darkness is fluorescent!
Deplorable wrote: ↑Sat Dec 12, 2020 8:22 am
I was rummaging through used barrels at the distillery the other day for another barrel, and entry proof on the barrel tags was between 110, and 135. I chose a wheated bourbon cask barrel. 14 months at 110P one week empty it smelled like the customer got some fine bourbon. Seems a shame I had it filled with wine last night. But I've decided that barrel is destined to be a finishing barrel after its imparted some of that bourbon goodness into the Malbec.
Please don't take this the wrong way, I've tasted many wines aged in whisky barrels and also many spirits aged in wine barrels, for my tastes a big no.
The wines just tasted like old whisky barrels, no fruit and the spirits just tasted like old wine barrels. Maybe some old neutral but clean of any brett might work but not for me
Stay safe
OVZ
To each their own. Ive had a few bold red blends that were aged in bourbon barrels and found them quite good. I will say though, I'm not completely sold on reusing the barrel for spirits after.
I have some spirit on red wine staves no char and it's got a nice color going for it I haven't tasted it yet
Interesting! I pulled my first bourbon after 7 weeks in a 5 liter/1.25 gallon barrel because it started to taste too oaky. The fact that you could keep distillate in there for a year and still pull something drinkable amazes me!
I found that tasting it young at just a couple of months, yes it was like chewing on a toasted oak stick. At a year not so much, Time, oak, and patience makes a difference.
Oldvine Zin wrote: ↑Sat Dec 19, 2020 9:31 pm
I found that tasting it young at just a couple of months, yes it was like chewing on a toasted oak stick. At a year not so much, Time, oak, and patience makes a difference.
Stay safe
OVZ
+1 OVZ
I’m realizing that stuff I’ve made and didn’t think would turn out to be any good initially after only 2-3 months of aging have actually turned out very nicely at the one year and older marks.
As for 5G Gibbs casks, I’ve experienced about a 25-30% angel share after two years on a second fill.
🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
all mine. looking forwards to the 5 year barrel.
). Not quite a neutral barrel but close.
