stimson wrote:ok great. I'll get both fermenters going then :dance:
Brendan wrote:Stimson,
Are you not worried about stripping too much of the flavour at 95%ABV?
I have heard from other whisky lovers running bubblers, who are still taking their output between around 85% down to about 70%...have not heard about the results after aging yet though :think:
sam_and_liv wrote:Mixed a sample bottle after being in a 25L American Oak barrel for 5 months and it is really starting to taste good :handgestures-thumbupleft:
This was done with the pot so can't wait to see the difference with a bubbler.
The barrel had been used previously as well, I reckon it would be better with a freshly charred barrel :handgestures-thumbupleft:
Couple more months and I might be bottling the lot :D
sam_and_liv wrote:Mixed a sample bottle after being in a 25L American Oak barrel for 5 months and it is really starting to taste good :handgestures-thumbupleft:
This was done with the pot so can't wait to see the difference with a bubbler.
The barrel had been used previously as well, I reckon it would be better with a freshly charred barrel :handgestures-thumbupleft:
Couple more months and I might be bottling the lot :D
Brendan wrote:Great to hear Sam! :handgestures-thumbupleft:
I can't wait to get mine down...I've got everything but the distillate to put in the barrel :shifty:
It's great to hear feedback from people aging in a barrel rather than pieces of oak, especially that you've done it in a 25L too. Sounds very promising :handgestures-thumbupleft:
sam_and_liv wrote:
I have heard 2 years is good for a 25L but don't see this making it that long :laughing-rolling:
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