bluc wrote:I am interested in this bit
"Oaking - Several different flavors can come from a single type of oak if alcohol strength is adjusted during maturation. 55%-53% will give vanillins, 40%-50% will give a mix of vanillins and sugars, 40%-49% will give sugars.
What I like to do is start at 55%-53% for first phase (1 to 12 months) then dilute to 40% (3- 12 months). In this manner I am adding sugar from the cells of the wood while I marry the dilution water to the whiskey. This results in rich vanilla oak charater with silky legs that cling to the side of the glass. The procedure works well with all types (chips or BBL) and varieties of Oak."
its for whiskey but am wondering what it would do to rum...
WTDist wrote:I found the closer you get to 40% the more it taste like wood. My last age was at 75% and as it aired over 3 months. it was at 68% when i finally diluted down. Angels share took about 7%ABV. tasted nice but im still experimenting.
Sam. wrote:Yep sealed bottle will lose less, more humid climate will lose more as well :handgestures-thumbupleft:
bluc wrote:WTDist wrote:I found the closer you get to 40% the more it taste like wood. My last age was at 75% and as it aired over 3 months. it was at 68% when i finally diluted down. Angels share took about 7%ABV. tasted nice but im still experimenting.
Ouch 7% in 3 months seems like a lot to loose is it in a barrel or demijohn and if in a bottle how long roughly is it left open to air in 3 months? Have been thinking of getting a barrel but I dont want to loose heaps from evaporation....
Darkmesh im getting ready to make some bwko and intend trying that oaking method...
Sam. wrote:........more humid climate will lose more as well.....
WTDist wrote:If there is high humidity then there is already more water vapor in the air which means the alcohol will evaporate faster. In low humid climates the water will evaporate faster as there is less water in the air
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