Aging Brandy

Post by **Uncle Jesse** » Mon Nov 08, 2004 12:13 pm

from the old message boards

AkCoyote
06/19/04 09:39 AM
subject: Aging Brandy

Good day gents:
That was a good thread with Pothead and getting his still working. That's what I like about this forum, great help from all.

Today I used my pot still for the first time and stripped 5 gal of Welches grape just wine. It was just a bit too sweet for my taste and I wanted to make some Brandy anyway. The spirit had a taste unlike anything that I've ever tasted. It was very smooth and had a taste and odor of grapes. (Surprise!) I collected 7 750ml bottles of various strengths and purity. Later today I'll run it through the 2nd time.

My question now is what's the best way to flavor and/or age the finished run? I have oak chips so I thought about trying 1oz in a bottle. I also have some Top Shelf essences and could experiment with them. What I really want though is a Brandy that is flavored and aged naturally. The grape flavor is ok but it's just not something that I want 10 bottles of.

Any suggestions? And by the way, the pot still that I posted photos of worked flawless! I just hope my liver will survive my hobby:)

AkCoyote

"No free man shall ever be debarred the use of arms." Thomas Jefferson

theholymackerel
06/19/04 10:12 AM
Re: Aging Brandy [re: AkCoyote]

Traditional Brandy:
Run yer wine through yer pot still twice... dilute to aprox. 60%abv... age for a few months in a barrel, or a big glass jug with oak chips...dilute to 40% abv and bottle.