Re: Angels share?
- --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
>According to most info I've seen, the accepted standard in the
> Rob, I just glanced through T.P.Lyons's text about whiskey while
> searching for the answer and he stated just the opposite. That is at
> humid climate (as in Scotland) more alcohol evaporates and ABV
> decreases. In dry climates the opposite happens.
> What I'd like to know is how much water + alcohol evaporates for
> three years (or any time frame) of storage? I'm just finishing some
> low wines and I need to know this for my accelarated oxygenation
> plans :)
> Cheers, Riku
industry averages out at around 2% per year over a 4 or more year
span. But those figures are for Scotland, Ireland, Canada & like cool
wet climate places.
I did see a reference once about US being somewhat more, but that was
because of the higher temps & drier climate. IIRC, that particular
bit of info said...
"6 to 8% the first year, thereafter 2 to 3%". I believe the higher
first year loss was really referring to the amount lost to wood
soakage. The following will explain this more.
The US uses new wood (Quercus alba) and has sawn staves. This oak
species is higher in tyloses than other oaks. These seal the porous
tubes via swelling when wet, so on first fill, they draw more liquid
than other oak types. Don't be fooled into thinking that because they
are first water-sealed that the spirit losses will be minimal.
Remember that spirit and water are like magnets to each other
(miscible in all proportions) therefore when you fill it with spirit,
the water in the wood will attract and mix with the spirit, drawing it
Most other places use once-filled wood (Q.alba) and the swollen
tyloses have already sealed it. The more porous French oaks (Q.robur,
Q.patraea) are not sawn but hand-split along the grain to minimise the
porosity. Therefore they don't require as much spirit soakage, but
the different manufacturing process also makes them more expensive.
The split timber process recovers much less usable wood per given log
size compared to the US sawn process.
Probably much more info than you wanted, but it does answer your
- I understand why you are using HDPE. I was going more for the
"plastics safety" and "flavor leeching" part of the conversation.
However, you did answer my question as to why the beverage industry
uses PETE instead of HDPE. So uh, should I say sorry or thank you?
Well, I'm not going to lie. I love Jesus.. but I drink a little..
--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
> Tyler, you're missing the point. PET or PETE is used as containers
> (bottles) by the spirits industry because it is specially formulated
> with a barrier material (oxygen scavenger) for the purpose. IT IS
> NOT POROUS !!!
> I (or we) are using HDPE as an alternative aging material in place
> of barrels, because both barrels AND HDPE containers ARE POROUS !!!
> The strength of the contents IS NEVER MORE than 70%.
> Does that clear up the confusion?
> regards Harry