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45058Re: [new_distillers] Lowering the Proof

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  • Michael Cameron
    Apr 28, 2014
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      If you oak at above 140 proof, your product takes on an astringent taste in my view.  Never heard of oaked Grappa, spent months in Piemonte and never saw it, not saying it cant be done or wont be good.  Another point is chips are bunk.  Brew shops sell em, they give you a one dimensional flavor, where oak cubes or sticks impart the flavor more slowly and give a better final result.

      I would question taking any advice from someone who recommends oaking at 185 proof.

      cheers
      Michael


      From: RLB <last2blast@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Monday, April 28, 2014 4:11 PM
      Subject: Re: [new_distillers] Lowering the Proof

       
      Since you have to ask, this is a great time to test all of the combinations for yourself in a pint jars.  Nothing like personal experience.  For me it would be distilled and chips at 185, but you might like it another way.

      Robert



      From: "joec@..." <joec@...>
      To: new_distillers@yahoogroups.com
      Sent: Monday, April 28, 2014 6:08 PM
      Subject: [new_distillers] Lowering the Proof

       
      Hi
      I have 185 Proof Grappa Very Smooth I need to bring it down to drinkable levels.
      Should I use Filtered tap water or Distilled Water?
      Also Should Essence or oak chips be added while still at 185 Proof or after diluted
      Thanks






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