Re: oak aging
- --- In Distillers@yahoogroups.com, K&J <macandjo@p...> wrote:
> My stillof
> produces good clean alcohol at 95 ABV% and wonder if the extraction
> Oak flavours would be better and come out quicker at higher Abv's
> if II posted a summary of Piggot et. al.'s take on this question
> did increase ABV should I amend the Oak quantities on a pro rata
> considering that my quantities is based on 40%ABV?
back in Nov '03 (message #16392) from the book The Science
and Technology of Whiskies.
"...an ethanol content of around 60% is the most effective
concentration for taking the extracts from oak wood into sprits."
The 60% figure is a balance between the need for water (which
speeds up the breakdown of wood) and ethanol (which increases
the solubility of these breakdown products). Also, note that
the taste will be different depending on aging proof. So the
fastest extraction might not neccessarily be the tastiest.
- NOT the best way but this works for me...:>)
Dilute ,carbon treat and filter distillate if desired/needed....place
distillate in a container along with the Oak....how much you use will be a
matter of personal preference.....IMPO,non-toasted Oak gives a more mellow
flavor but,again,thats just my opinion....dont treat all your distillate at
once....if you get it too 'dark' (for lack of better term) you can add
un-treated distillate to 'lighten' it up.....from my experience,a little
goes a long way.(1/4- cup per 5-6 gallons is a reasonable starting
point)..you can always add more...experiment to 'zero in' on what you
like...keep notes,unless your memory is better than mine...good luck...:>)
>From: "Mark" <markgofast@...>_________________________________________________________________
>Subject: [Distillers] oak aging
>Date: Fri, 07 Jan 2005 20:52:39 -0000
>what's the best way to age spirit on toasted oak chips?
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