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Hey all, recently read on a distillery site, they proof there rum at a slow pace, said fast proofing can damage or mute some.flavors. Not sure how.there doing it, maybe they proof in stages, 10% at a time.or.something . Anyone.read this or.tried it?. I just did a rum run and will do some.testing.

Sounds a little odd, but then again..
I usually proof at a slow rate and litteraly see the spirits blend in with the water.
Even tried to dillute spirits with water, and not as usual water with spirits.
No clouding at all...very surprisingly, because the tapwater used is very hard here (a lot of limestone in it).
I could imagine the slow proofing wouldn't stirr things up and let a lot of air come down with the water.
That would cause the whiskey to keep more of it's voilatile aromas..just my guesswork on the subject.

I think I'm going to try this. Well sort of. We all know that different abv% when ageing will pull different flavours from oak. What i plan to try is this. Take 2 x 1L jars and add 650mls of 65% abv (going to use UJ) . To each jar I will add one half of one of my big dominos. 1 jar will be the control and not altered. The second I will add enough water every 2 weeks to drop it by 2.5%abv until I get to 50% abv. Once it reached 50% I will then water down the first jar to the same 50% and taste both.
Should be interesting. To keep the airing the same when I open a jar I will open the other for the same time.

I read it here Dane, no info, just a mention of it. Good stuff pulse, good luck. I'm trying similar, will start at 90% and water down 10% each week till i hit 40.

Mine is more about ageing abv but it will be fun to see what happens anyway

Remember always give at least 24 hours for things to marry after proofing down.

B

Forgot the link http://privateerrum.com/our-craft/silve ... #slideshow" onclick="window.open(this.href);return false;" rel="nofollow

Thanks for the link, Googe. Your location here is still awwstralia...wtf, Mate! You are freeeeee

Lol, I'm trying to stay patriotic just saying.

Like that patriotic thinking, googe..
Thanks for the link...interesting reading.

Finally tried this, had some rum, 88%. Made up 250ml at 40% and put in one jar. Put 100ml of 88% in another jar and added 20ml water. Added 20ml per week for 6 weeks till it hit 40%. The slow blended jar is alot smoother, smell is very slight compared to other jar. It is very similar to a ages aired white rum, pretty surprised with th results. Want to try it on a bigger scale to see if results are the same. Oh, and the slow blended one was 20ml less total volume at the end, must have been evaporation

Excellent work Googe! When I finally do get my Rum I will have to try this. I wonder if it will differ with a dark rum?

Google were both jars open to the air the whole 6 weeks?

Cheers python, dunno about dark.stuff!. Closed stilllearnin.

I posted before reading your test, I tried to find any other documentation supporting this theory and didn't find it glad you did the test. I would suggest having someone else also do your taste test as a blind taste test.

Very thanks for testing this out googe

B

I have been thinking about this as well....

I am surprised how much heat is generated when going from 95 to 40.
Make me think I should do a rough proofing and then fine tune it a day later.

Learned a new word today. 'Saponification'.
https://www.youtube.com/watch?v=iZUIaqOq72c" onclick="window.open(this.href);return false;" rel="nofollow

googe wrote:Lol, I'm trying to stay patriotic just saying.

Plus,if you changed your location Tater might think you are ingliss....then he might break out the magic thumper and whack!

I have been thinking about this. Could make a setup for proofing. Water goes int top and is gravity fed at a drip into the bottom.. So only 1 drop at a time mixes in.. and make the drip rate really really slow. Basically take Product at say 60% that is aged and put enough water in the top jar to slowly drip to the bottom... Could use a gallon jug for the bottom and 1/2 gallon for the top? 2 glass tubes 1 to let air go from one side to the other and the second with a stainless/ptfe needle valve to control the drip rate. make it drip really really slow.. bet would be perfect! Basically set it and forget it till done.

Only think better would be if had on a stiring station like you use for yeast bomb for beer.

B

Interesting Googe. I've read about Calvados makers doing periodic tempering over a period of years so that the final product in the barrel was at bottling strength when it was finished and never thought much of it. I might have to try something like that some time and see if it makes a difference.

Interesting vid salty!. I'll get the missus to do some sampling bushman, she's go t a trained nose lol. Sons good bitter, be interesting to see if it works!. let us know if it works cranky, and others who try it. Just had another sample after sitting a week. The flavours and smell have changed, it's very mild smelling, like a high refluxed rum, or light rum, but the flavours are still there, not a deep body sort of flavour like the first jar, but more subtle, earthy flavor, if that makes sense!, hard to explain!.

So I know this is an old post but having just read it and as Rum is my main libation, Googe, since you did loose some volume I assume your test jars were both left open to the air for the period of time you took to slowly add your water ?

Thanks

MrBee

I've always thought that proofing high proof whiskey in stages makes sense...
.Just can't tell you why

Damn I guess I should try harder. Usually I proof it all at once using a giant 1gal measuring cup.

Maybe the difference is that the slow proofing is also involving some aging which I imagine might make a difference.

Just spitballing here.

tp

Seems to make sense in theory. What do I know.. I usually proof mine the same night that I'm drinking it.

speedfreaksteve wrote:Seems to make sense in theory. What do I know.. I usually proof mine the same night that I'm drinking it.

+1
well done for bringing this up. Its food for thought and will be tried

How much of the effect is due to pulling the cork out and letting some exchange happen? Is the jug full and has little headroom? 2/3rds full with lots of headroom? Is air blown across the jug to force some exchange?

This is a method used by quite a few commercial distillers.
Some of you may like to read the "Resting Spirits" article in Artisan Spirit Magazine.
https://issuu.com/artisanspiritmag/docs ... 008_web/27" onclick="window.open(this.href);return false;" rel="nofollow
You will need to click the arrow on the right of the page several times to get to the "Resting Spirits" page.