Low wines

[Bradster68]

Not sure if this is the right place for this after almost 3yrs. But..... Can you collect too much low wines ? IV got about 30 gallons of various recipes waiting to be run. For a spirit run.Am I getting greedy or is this something I should be staying on top of.
Actually wondering what's the longest someone has saved low wines? It may have been answered before but I'm many deep at the moment. So feel free to slap the shit outta me.

[fiery creations]

Not sure if this is the right place for this after almost 3yrs. But..... Can you collect too much low wines ? IV got about 30 gallons of various recipes waiting to be run. For a spirit run.Am I getting greedy or is this something I should be staying on top of.
Actually wondering what's the longest someone has saved low wines? It may have been answered before but I'm many deep at the moment. So feel free to slap the shit outta me.

Years. You’re good

[Steve Broady]

I seem to recall reading about someone who found some low wines he’d forgotten about for well over a decade. Said they made some exceptionally good shine, if I remember correctly.

[fiery creations]

I seem to recall reading about someone who found some low wines he’d forgotten about for well over a decade. Said they made some exceptionally good shine, if I remember correctly.

If it’s the same one I read I think it was an actual UJSM ferment that hadn’t even been ran yet

[jonnys_spirit]

I’d experiment with oaking anything that might be appropriate if it’s going to be a minute or even three+ months

Mine have developed soft blue floaties on occasion. Very minimal. And crystal like structures along the surface. They ran just fine too

Cheers,
j

[SugarPlumFairy]

Hey! It's totally cool to stash up, but with 30 gallons, you might be pushing it a bit. Best to run them sooner rather than later to maintain quality. As for storage, aim for a few months max to avoid any issues. Keep an eye on 'em for any changes. Cheers!

[Twisted Brick]

The one time I kept low wines in a topped up carboy I discovered after 4-5 mo that the spirit had 'aged' nicely and lost a bit of it's 'rough edges'. I think it would be beneficial to limit the amount of oxygen in the top of whatever vessel you're storing in.

[MooseMan]

At the alcohol level of low wines, nothings gonna go bad, but Twisted Brick beat me to it, it can't hurt to fill vessels right to the top for really long term storage, to exclude as much oxygen as possible.

I wish I had the time to ferment and strip that much though!

[NZChris]

If you don’t intend running them for a few months and have new or used wood to spare, chuck some in it. I do the same with my feints collection as it builds up, then run with the wood in the boiler and discard it afterwards. I’m sure it gives me a larger heart cut.

[MooseMan]

If you don’t intend running them for a few months and have new or used wood to spare, chuck some in it. I do the same with my feints collection as it builds up, then run with the wood in the boiler and discard it afterwards. I’m sure it gives me a larger heart cut.

I think there's mileage in that Chris.
The wood is undoubtedly having a chemical reaction with the esters etc in the feints, the same way that it would when product is put in a barrel to age.

[Bradster68]

Right on. Thanks for the tips guys. It definitely won't be a year,but it's a busy time for me so maybe months. I'll use the tips everyone has given me. And if nothing else it'll be a great learning experience. I really like the oak idea Chris.
Thanks again guys

[fiery creations]

It sounds like the consensus is now that distilling wood aged products is not a bad thing? Read a few old posts where people said that running oaked spirit left an undesirable woody taste and it lost its “aged” properties.


Curious because I was tempted to oak some rum hearts, then run it again for a white rum that didn’t suck borrowing from the cheating bastards at Bacardi.

[NZChris]

It sounds like the consensus is now that distilling wood aged products is not a bad thing? Read a few old posts where people said that running oaked spirit left an undesirable woody taste and it lost its “aged” properties.


Curious because I was tempted to oak some rum hearts, then run it again for a white rum that didn’t suck borrowing from the cheating bastards at Bacardi.

One post doesn’t make a new consensus. I’m not suggesting that you run aged products, only wood aged low wines and feints.

[Twisted Brick]

One post doesn’t make a new consensus.

So true, Chris. Since multiple approaches to many distilling topics can and do exist, its each member's choice to assess and pick one based on his own reading, not one person's opinion. There's also nothing wrong with conducting one's own comparisons/tests (share results!) which can also take into account conflicting (to HD) information/consensus spewed by social media distilling 'experts'.

[Bradster68]

One post doesn’t make a new consensus.

So true, Chris. Since multiple approaches to many distilling topics can and do exist, its each member's choice to assess and pick one based on his own reading, not one person's opinion. There's also nothing wrong with conducting one's own comparisons/tests (share results!) which can also take into account conflicting (to HD) information/consensus spewed by social media distilling 'experts'.

That's exactly what I'm doing with the strip run tonight. Testing it. I'll let this run age on oak like suggested and form my own opinion of what I find.

[Twisted Brick]

That's exactly what I'm doing with the strip run tonight. Testing it. I'll let this run age on oak like suggested and form my own opinion of what I find.

Nice. I'm interested to hear your opinions of both smoothing out of the spirit as well as oak contributions at what ever time intervals you test.

[NZChris]

I don’t think much oak comes over, even with it in the boiler. That’s not why I do it.

[Bradster68]

I don't plan on adding anything to the boiler. I got some old makers mark(I call em) sticks I chucked in some low wines. I'll see what happens with taste. I'm really not sure how long it'll sit before my spirit run,so maybe I'll notice nothing but we'll see.

[Homebrewer11777]

Not tried wood yet in low wines or wash but interesting idea. Soon enough I should have good stock of used wood may as well give it a try.

I have been storing low wines in loosely capped carboys. Filled to the neck and then capped with a piece of aluminum foil. Doesn't seem to be an issue but not sure I would know if the low wines had gone bad. I've kept them up to 6 months like that so far.