Dig Brinker wrote:Ozzy I have been aging mine on heavy charred American and medium toasted cherry and find about 17 grams of each will get you a tasty product in about 3 months. IF I could hang on to some longer than that I'd use less of each, more along Zak's line. I've also aged it on straight heavy char merican and find the cherry gives a gentleman jack type sweetness that I really like. Experiment a bit, I use 1 litre mason jars for experiments or to age quicker. See how you go, and let us know!
Zak Griffin wrote:Let it clear for a few days and your final product will Bev better :handgestures-thumbupleft:
OzzyChef wrote:3rd day of ferment and my wash smells and tastes amazing!!! Just want to pass on a shout out to Zak and Odin for the recipe. I'm so excited to run it when it's done!! Flavour has a touch of vanilla as I subbed half the sugar for organic raw.
Bumper wrote:OzzyChef wrote:3rd day of ferment and my wash smells and tastes amazing!!! Just want to pass on a shout out to Zak and Odin for the recipe. I'm so excited to run it when it's done!! Flavour has a touch of vanilla as I subbed half the sugar for organic raw.
Nice. The waiting for 6 months + is the killer. The American oak will give a vanilla bomb. I love this recipe as a base, started adding rye and light malt extract, wheatbix, cherry wood smoked grain, it is a great spring board recipe.
bluc wrote:I get roughly 2l at 65% maybe bit less so 1.8-2l of end product at 65% from 25l wash my combined cuts usually come out at 75% then i water back to 65% to age. If your asking about 50l low wines you should get between 16-20l at 65% :handgestures-thumbupleft:
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