Home Distiller

once oaked and after bottled and corked am i better off storing my booze in consistent temp around 75 F....or in a cool/ hot, night /day place like my shed....?
will a consistent change in temp continue to help age and mellow bottled booze....?

If you leave the bottle "open" covered with something so it can breathe it will help.

Dunder is right. It needs to breath, but make sure you have some sort of mesh cover on it. I found a very dead rat in 3.5 gallons of 65abv whisky once. I wasn't impressed, nor was the rat but it was smiling.

blanik

I usually use a piece of cloth and an elestic band.
you want it to breathe but you definatly don't want anything else getting in there, rats, flies, spiders what have you.

Not sure it helps to let it breathe after it's off the oak. As long as it is on oak, temp swings are good.

JD's barrel house is several stories tall and painted black. They will move barrels up and down the racks several times during aging to get different flavor profiles to come out.

Once it's aged to your taste, I'd say cork it and store at a fairly constant temp.

Hawke wrote:Not sure it helps to let it breathe after it's off the oak.

Pretty sure that oxygen is part of the ageing process, independent of oak.

blanikdog wrote: I found a very dead rat in 3.5 gallons of 65abv whisky once. blanik

mmmmmm.... rat likker... ...

Doesnt the variation cause the expanding/contracting of the booze in and out of the oak, like a "breathing" process? I watched a history channel show on whiskey and they changed spots on the barrels in the warehouse because it was warmer on top and cooler down low and that made the barrels breath.

HookLine wrote:

Hawke wrote:Not sure it helps to let it breathe after it's off the oak.

Pretty sure that oxygen is part of the ageing process, independent of oak.

All I know is, that if you leave boose open after aging on oak, it seems to get pretty flat/monotone flavor. Leave some in a glass, neat, overnight. Bet it's pretty flat by morning.

Hawke wrote:

HookLine wrote:

Hawke wrote:Not sure it helps to let it breathe after it's off the oak.

Pretty sure that oxygen is part of the ageing process, independent of oak.

All I know is, that if you leave boose open after aging on oak, it seems to get pretty flat/monotone flavor. Leave some in a glass, neat, overnight. Bet it's pretty flat by morning.

I actually prefer it after it has been left out for a few hours, mellows right out.

I do also , I just pop the cork lit it sit a while.

i have corked bottles, along with juice on oak in the casita out back, where the temp goes from 60 at night to pretty damn hot in the day .....
more so if im using the burner (mashing/sweat lodge....).i don't see any extreme evaporation in the oaking jars.. maybe 50 ml per 1500 in a week....

inside where it stays around 75... i have corked bottles as well as jugs with coffee filter's....eventually i'll taste the consistent temp aged juice side by side with the 75F aged juice...

it will age in a sealed jug with head space

so im tole

goose eye wrote:it will age in a sealed jug with head space

so im tole

I put 2 gallons of very flavorfull rum in a sealed 5 gallon carboy.

Was suprised by how much flavour it lost. yes it will age in the jug, but becarefull not to allow too much air.