aging for the new baby

[beelah]

a pint won't go very far...I would suggest maybe a couple of quarts or even a gallon if you can get enough. Also, 35% ABV is a bit on the low side for aging...the recommended starting ABV is 55-65%...that is what the professionals do...for me in a 2L jar of UJSSM with about an inch of head space in the bottle, I would add 2 pieces of oak, 1inch, by 1/2 inch by 6 inches, one dark charred and on medium toasted....then let it age, let it do its magic...check it every 3-4 days unseal it and swirl it around to get some oxygen in the whiskey until it is where you like it for colour and flavour...this could be anywhere from 4 weeks to several months...then take out the oak and dilute to 40% and bottle and let it rest until you r grandchild is a year old. Less oak and longer time is always better.

[frozenthunderbolt]

hey ya'll i need some help. i know ive not read enough on aging on oak but i need some quick help. if all goes well ill be a pawpaw for the second time in the morning. my son in law wanted me to age some likker for a year till her 1st bday. last week i got in some medium toast oak chips. can some one tell me how much to use for a pint of 35% abv ujssm that would have a good chance of being pretty good in a year.

If chips and 35% is what you've got i'de go for 1 gently heaped teaspoon for 2-3 months (maybe as much as 5) then a good 6 months for it to settle once you remove the oak.

They are right though, barticularly for burbon you want about 55% start (assuming a bottle and not a barrel) on med toas and then charred stave to get both the sweetness of the vanilins and the hint of smoke. Higher 60+ will pull more tanning faster and have less sweetness and require longer ageing. Good for scotch.
Ageing closer to the bottling proof also means that you will get a better colour and flavour as neither will be diluted as much when you cut it to bottle.

Try and get some staves/dominoes/cubes for your next lot of oak if you can.