Bushy wrote:I go two dominos per gallon demi. Colours up and tastes alright after a couple o months. Have charred em and that seems to smooth it out.
Distillnation wrote:US gallon is 3.785
UK gallon is 4.5
BackyardBrewer wrote:Distillnation wrote:US gallon is 3.785
UK gallon is 4.5
Which is why I like metric:)
The "new money" came in around 1968...
Although I do like an imperial pint (of stout!)
Anyway, didn't mean to wander off topic...back to oak ratios. Are people aging at 65% or aging at 40%?
Potmash Boka wrote: Occasionally I will age it for a further 6-12 months in food/alcohol safe plastic drums with my own toasted oak pieces,opening it and stirring every month.
Char, 50% - highly smoky, almost tar-like on the nose. Harsh overtones. very rough on the tongue, especially on the back of the palate.
Char, 55% - Noticeably smoother and lighter in flavour, and a bit more texture (tannin) to it. more approachable. a little less smoke on the nose and not tar-like, but smoke is still the overriding characteristic.
Char, 60% - smooth smoke on the nose followed by sweet fruitiness, much more complex, full. Stone fruits on the palate, with the smokiness becoming more of a background taste. lots of frontal palate stuff, noticeably sweeter.
Char, 65% - Much lighter nose. Extremely approachable. Much less smoke. still full and fruity on the palate though, if a little lighter. vanilla background.
Char, 70% - Rougher nose. lack of fruit. lots of vanilla and not much else. spirit is noticeably less smooth in the mouth with more burn, but taste is VERY light, not much flavour. just vanilla. no fruits.
Toast, 50% - Extremely dry. a touch of grass / hay on the nose, and a touch of fruitiness on the palate. No vanilla.
Toast, 55% - Extremely harsh. Almost undrinkable. Possibly we thought something has gone wrong with this sample. checked the oak and it was indistinguishable from the other toasted samples, so we think that maybe this is a genuine result. VERY woody, lack of vanilla, an almost saltly mid-palate taste through the burn. seriously nasty.
Toast, 60% - Completely different from the 55%. A light nose with no smoke to speak of, and VERY fruity, stone fruits with hints of berry. faint vanilla coming through on the nose. a very bold taste, excellent character. We were spitting the samples back out but I couldn't resist this one... just slips down. Very smooth.
Toast, 65% - Reminds us of the 55% a bit... getting rough again. Less fruit, a lot mor tannins with a bit more vanilla.
Toast, 70% - VERY vanilla nose, but quite harsh and burning. A HUGE tannin hit, heaps of texture right to the back of the throat. sort of like chewing on sawdust. Nasty.
Potmash Boka wrote: Occasionally I will age it for a further 6-12 months in food/alcohol safe plastic drums with my own toasted oak pieces,opening it and stirring every month.
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