Home Distiller

When you are checking your spirits before and while sitting on oak, do you cut them down with distilled water to your preferred sipping Proof? Or do you just connect the dilution dots in your mind? I mostly just drink at barrel proof but not always what I wanna do ....

Whiskey I pour at 90 proof although cask strength is 125-130 proof. I dilute it to serving strength when needed to fill a bottle. I use reverse osmosis water because I have a RO filter in the house. Store bought distilled would work too.

When I dilute, I measure the cask strength and calculate the volumes of each to fill the 750ml bottle.

Other spirits, like rum, I pour at 70-75 proof, depending on the color. Towards the higher end if it has less color.

Panty droppers and other sugar enhanced spirits I usually calculate the serving proof before addition of the syrups and then adjust the volume of the syrup to give me the correct serving volume. It is just an approximtion of proof (by calculation and measurement) but does get me close to the desired serving strength, typically 50-60 proof.

One thing you’ll note when consuming whiskey at cask strength....it has less flavor. In part because your taste buds are actually numbed by the high proof alcohol. Diluting it a little will bring out more of the flavor and aroma...or at least, let you perceive the flavors.

Also, bare in mind that consuming high proof alcohol is hazardous to your health...it can and will cause tissue damage...just like listening to loud music will damage your hearing. Huh?
ss

I dilute my spirit with quality tasting spring water (purchased), not distilled water. I understand that the minerals in some spring water brands may create cloudiness under some circumstances but I don't drink distilled water normally so why add it to my whiskey? I make my ice cubes at home with tap water that is run through a Brita filters to strip out some of the off flavors. Did moonshiners of old distill water so they had it for blending? Probably not.

I don't actually bottle too much. I'm always "tasting".. Draw some off of the cask (130'ish) and top up my glass with some spring water. It's a little different every time from eyeball proofing and it keeps aging.

I might make a bottle up every so often for the liquor cabinet so I don't have to stumble down into the basement.

Ciao!
-js

I keep my life simple.

I age and store everything at 60%. Why?

Any maserations you decide you want to do, that's a good proof for it. But this is the real reason....

(At a starting point of 60%)-

2 parts spirit to 1 part water yields 40%

3 parts spirit to 1 part water yields 45%.

No complicated measuring. 60% is the perfect storing and aging mark.

45% is the perfect drinking proof for anything that was on wood. I have observed this truth among many home distillers, and their preference. It always seems to be where everyone lands. 40% is good for some vodka and white, but for white whiskey I usually blend to 45%, but throw it on ice that usually dissolves to 40%.

Nice tip SCD I'd like to borrow that thanks

Lee

+1 to the SCD tip. I do that for the same reason.

I'll have to try that Diamond. I have been diluting with reverse osmosis drinking water to 75 proof and then putting it on oak chips. It is a bit weak alcohol wise but quite smooth to sip on neat. I ordered a 3 liter cask and need to fill it right. Thanks for the tip. 6

So what I'm gathering here is none of us really dilute until it's time to drink...

I was mostly thinking of the difference in flavor before and after dilution and how everyone figures how specific taste at barrel equates to a specific taste at sipping proof.

Allmyexsliveinhell wrote:So what I'm gathering here is none of us really dilute until it's time to drink...

I was mostly thinking of the difference in flavor before and after dilution and how everyone figures how specific taste at barrel equates to a specific taste at sipping proof.

I dilute mine to sipping proof and then put it on oak. It works for me and when I sample the progress I don't have to dilute to get the right taste.

I find my spirit is smoother if I dilute a day or so before drinking. I use store bought bottled spring water for dilution

Yup, 45percent as SCD indicated for whiskey and a short rest after drink proofing is what I have found gives the best results. Wood ageing at 58 to 68 percent seems to be the range for flvor extraction that I prefer. YMMV

I’ve been known to tip the jug straight up. Just small sips @130pf but the flavor isss concentrated and as saliva builds and proofs it down the bloom is wonderful

I know it’s not recommended but oh well. Not too often.