I have several gallons of charred whiskey of several types on glass to age 8-12 months; they range from 125 to 135 proof. I have found that 186ish is right for me for bottle proof. I have read here where some proof down in a couple of stages. What is the advantages or disadvantages of this and what are the intervals and amount proofing for best results. In the past I have proofed down in one stage with good results but always looking for better.
BG
Two stage proofing
Moderator: Site Moderator
-
rad14701
- retired
- Posts: 20865
- Joined: Wed Dec 19, 2007 4:46 pm
- Location: New York, USA
Re: Two stage proofing
I think you meant 86-ish, not 186-ish...
It really shouldn't matter whether you dilute down all in one go versus stepped dilution... It's going to take the same amount of water regardless... And I highly doubt it would make any difference to the flavor profile...
It really shouldn't matter whether you dilute down all in one go versus stepped dilution... It's going to take the same amount of water regardless... And I highly doubt it would make any difference to the flavor profile...
-
jarheadshiner
- Rumrunner
- Posts: 557
- Joined: Mon Dec 31, 2012 1:11 pm
- Location: Southern West Virginia
Re: Two stage proofing
I'm betting that you're thinking of folks that do a solera type aging method at different proofs Boda...e.g., 125 in first barrel, then dropped to 115 for second barrel, 105 for third barrel. Those numbers are just examples.
I know that I go into information overload sometimes and things start running together. If this is not the case then just disregard my post
I know that I go into information overload sometimes and things start running together. If this is not the case then just disregard my post
Lead, follow, or get the **** out of the way!
-
bearriver
- Master of Distillation
- Posts: 4442
- Joined: Fri Nov 22, 2013 10:17 pm
- Location: Western Washington
Re: Two stage proofing
I've never aged whiskey in a barrel for 10+ years. My lack of experience makes me wonder how much the angel's share plays a role in the decreasing proof from one barrel transition to the next over the years. 
-
Boda Getta
- Distiller
- Posts: 1279
- Joined: Wed Apr 20, 2011 12:39 pm
Re: Two stage proofing
Yeah... 86ish proof, I've found that about right for me for UJ and SF. Have my first single malt at 125 proof aging, I will have to play around with it and see what my "sweet spot" for it will be. Also have some apple brandy at 100 proof aging, suspect I will go around 80 proof with it. My batch of SF w/rye is at 130 and I can't stay out of it; I have been "sampling" it with some regularity by proofing 2 ozs of 130 proof w/ 1 oz water and don't see how it could get much better. I thinking of leaving a gal at 130 and proof it down by the drink.
Bearriver:
Most of us use small charred kegs (I use 3 gal) for charring and most of us char in months, not years in these small kegs. The big guys use 53 gal barrels that can take 10 years. I char from 1 month to 3-4 depending on the no of cycles through that particular keg, then finish on glass.
BG
Bearriver:
Most of us use small charred kegs (I use 3 gal) for charring and most of us char in months, not years in these small kegs. The big guys use 53 gal barrels that can take 10 years. I char from 1 month to 3-4 depending on the no of cycles through that particular keg, then finish on glass.
BG