port and whisky
- I am trying an experiment and was wondering if anyone else has tried
this, to give me a few tips or just comment on the procedure.
I went to the local home wine store and picked up a port kit made by
cellar craft called Porto Corinto, follwed the directions to a t,
fortfied it with some of my previous home brew and have now kegged it
into a 23L american white oak medium charred keg. It has only been in
the keg for 1 month now.
Meanwhile I am brewing up some rye whisky to replace the port in the
keg. As I have tasted some whiskies that were aged in sherry kegs and
I find them quite tasty.
So here are some questions I have
1. How long do you think I should keep the Port in the Keg for?
2. How long will the port take to penetrate the oak?
2. How long should I keep the rye in the keg for?
My last batch of rye was in a 10L keg for 2 years and it was
marvelous, but being a larger keg should it stay in longer??
any comments or suggestions would be greatly appreciated