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Re: oak ageing

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  • miciofelice2003
    Hi Rocky. I gave to my five casks an initial treatment by washing the casks with boiling water and salt. This to eliminate the superficial tannins. then I put
    Message 1 of 8 , Jun 2, 2010
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      Hi Rocky.

      I gave to my five casks an initial treatment by washing the casks with boiling water and salt. This to eliminate the superficial tannins. then I put into some wine (white wine) for a couple of months just to "prepare" the casks to receive my grappa.

      Ciao

      micio felice



      --- In new_distillers@yahoogroups.com, "gems4200" <gems4200@...> wrote:
      >
      > Howdy Group,
      > I got a queation about ageing in oak kegs. I bought a set of 3 - 2 liter white oak kegs, med. char. I filled all 3 with the exact same mix of liquor and got very different results from each keg. After 30 days of sitting I drew it off and bottled it. The 1st keg came out with a nice dark color and had a strong oak flavor and was slightly sweet. The 2nd. keg came out a little lighter in color and was much sweeter, and less oak flavor. The last keg came out with a nice dark color, and strong oak taste and a peppery flavor.
      > Now I know I will get the response that each keg is different and will produce a different flavor form the others. But, my question is , How do you get a consitent flavor while ageing, If every keg is different? And, can you do anything to make each keg produce a more consistance results, more like each other instead of the wide range of results I am now seeing.
      >
      > Thanks,
      >
      > Rocky Mountain Shiner
      >
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