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| White American oak is the most commonly used Oak for barrels, though French and Hungarian oak are both high quality and can be used with excellent results.
| | #REDIRECT [[Barrel]] |
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| [[Image: 7gallon.jpg|thumb|right| A 7 gallon oak barrel]] | |
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| There are three processes that occur when oak barrels are used to age [[spirits]]:
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| *Evaporation of [[spirits|spirit]] through dry section of barrel
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| *Leaching of oak chemicals into [[spirits|spirit]]
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| *Diffusion of [[spirits|spirits]] through barrel
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| Although some barrels are new oak, many have been modified somehow:
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| *[[Charring]]
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| *Storing of similiar [[spirits|spirits]]
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| *Storing of dis-similiar [[spirits|spirits]] or [[wine]]
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| If you can not store your [[spirits|spirit]] for years in a 55 gallon oak barrel, there are some alternatives which provide a reasonable approximation of barrel [[maturation|aging]]:
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| *Put oak chips in your [[spirits|spirit]] bottle
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| *Put charred [[oak chips]] in your bottles to simulate [[Bourbon Whiskey|bourbon]]
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| *Stopper your bottles with a dry [[cork]] to promote evaporation
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| *Add [[sherry]] to you spirit
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| ----
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| During the maturation process in oak barrels, some of the following chemical changes occur in the [[spirit]]:
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| *[[Maturation_aldehydes|The aldehyde level changes]]
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| *[[Maturation_color|The color changes]]
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| *[[Maturation_esters|The concentration of esters changes]]
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| *[[Maturation_fixed_acidity|The acidity changes]]
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| *[[Maturation_furfural|The concentration of furfural changes]]
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| *[[Maturation_fusel_oil|The concentration of fusel oils change]]
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| *[[Maturation_ph|The pH changes]]
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| *[[Maturation_solids|The amount of solids change]]
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| *[[Maturation_proof|The proof changes]]
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| *[[Maturation_tannins|The concentration of tannins change]]
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| *[[Maturation_total_acidity|The total acidity changes]]
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| [[Category:Equipment]] | | [[Category:Equipment]] |
| [[Category:Glossary]] | | [[Category:Glossary]] |