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45059RE: [new_distillers] Lowering the Proof

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  • Robert Hubble
    Apr 28, 2014
      For whatever it's worth, I've never oaked my grappa either, but tastes may vary.

      Zymurgy Bob, a simple potstiller

      From: mncameron@...
      To: new_distillers@yahoogroups.com
      Date: Mon, 28 Apr 2014 18:41:23 -0700
      Subject: Re: [new_distillers] Lowering the Proof


      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.


      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.


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

      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

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