Oak aging a peach brandy?

Winston Smith · Post by **Winston Smith** » Mon Sep 25, 2006 8:30 am

Newbie here, both to the forum and to distilling. Last year I made 2 batches of peach brandy. The reaction to them is that they are pretty good, but a little too much like moonshine.

I would like to try oak-aging this year's batch to mellow the brandy. Should I use toasted oak chips or plain? How long should the brandy contact the chips? How much chips for a gallon of brandy?