Grappa flavored with wooden mix

[Demy]

Generally I like the grappa that has been in contact with the wood ... Given the little quantity that I produce, immerse some piece of wood with toasting at various shades. Also oxygen manually grappa for a couple of days and seems to work well. I wanted to share this with you.

[Yummyrum]

You are such a tease Demy . ……looks delicious

What woods do you have in there?

[Bushman]

Works great with an US cleaner as well.
viewtopic.php?f=4&t=71283&p=7530717&hil ... r#p7530717

[zach]

Are you using oak or some other wood?

[Demy]

Are you using oak or some other wood?

oak with 2 different roasting, cherry and chestnut.

[Demy]

Works great with an US cleaner as well.
viewtopic.php?f=4&t=71283&p=7530717&hil ... r#p7530717

I can't invest money in this ... I had read this post sometimes ... Great. I also read to inject air through a aquarium pump but I have not seen great enthusiasm in this ...

[Demy]

You are such a tease Demy . ……looks delicious

What woods do you have in there?

oak with two different roasting, cherry and chestnut. I also tried to change the wood after a day and it seems to increase the aroma of the wood very well.

[Demy]

I forgot ... I also added a few pieces of charred wood ....

[zach]

Is there a variety of grappa that you prefer to age with wood? How do you decide which grappa to drink white versus wood?

I've tasted grappa from white wine grapes (like muscato) that have delicate flavors that might get lost with wood.

[Demy]

Is there a variety of grappa that you prefer to age with wood? How do you decide which grappa to drink white versus wood?

I've tasted grappa from white wine grapes (like muscato) that have delicate flavors that might get lost with wood.

Yes, it is true, from the moscato you get a delicate grappa that is better to use white. Generally I make a mix of black grapes then a part I leave it white and a part in the wood ... both improve over time.

[NZChris]

I only put the brandy on the wood now and leave the grappa white.

[Demy]

I only put the brandy on the wood now and leave the grappa white.

White is excellent. I generally leave a white part and a part in the wood ... depending on what I want to drink at that moment I have 2 options ...

[jonnys_spirit]

I like to use my grappa geist and brandy spirits as base spirit for other experiments. Right now I have a spent BadMo full of grappa geist that's been in there for some time. It's currently offsite in a wine locker so I haven't checked it in a while but the BadMo was pretty neutral when I filled it with grappa-geist, partially emptied via "testing", and topped up before going into offsite storage. Probably 9-12mos in the barrel at that time... Very pale and not much color at all from the neutral barrel but some good subtle flavors and body that were definitely different than the white...

I need to do a trip to the storage and nab a couple bottles off the aging stock to check in with the babies

Cheers,
jonny

[PalCabral]

How did the oaked Grappa turn out?

In Portugal it's common to mature Bagaceira, the Portuguese name for Grappa, in old more or less worn out oak vessels. It's perhaps more for the maturation than the oaking, but it colors the spirit yellow to amber and gives the taste some shades of oak. I believe it's more common for Bagaceira made from red grapes than from green grapes to be oak matured but I'm not sure that this is a generic rule.

Portuguese Bagaceiras are great when it's good but most of the time it's pretty rough stuff. Homemade Bagaco, makes you grow hair on the chest and lose hair on your head. Where the hair coming out of your ears come from, I don't know Italian Grappa is at least in its' commercial format a lot more delicate than the Portuguese cousin. Only when made from Alvarinho grape skins is it getting close to Italian quality.