Testing ABV of flavored/oaked product

[emptyglass]

Hi guys.
Just wondering the best way to test flavored or oaked product ABV?
I have used my alcometer to test some in the past, but as the experts say, its not accurate once the product has some character.
I have tried the old burning paper trick, but I can only ever get close and I'm not sure how accurate or variable this method is.

I'm oaking spirit at higher than drinking proof, and I need a way to reliably dilute it as it ages and the angels take their bit.

[Cane Toad]

Hey EG,all I've ever done was test it with the alcometer,if it reads 65% then I'll water it down to to between 40-45%,never worried about being too anal about it,as long as I get the desired effect :laughing-rolling: :laughing-rolling:

[bradsgonetrekkin]

I just use an alcometer for my oaked UJSSM, along with the dilution calculators to work out required ABV.

I understand more thicker liqeurs etc you cant use an alometer though...

[R-sole]

If it has no sugars or juices etc (just brown spirits) just use an alcometer.

If you are doing macerations or adding syrups use Pearsons Square calculation.

[emptyglass]

Thanks for that. Thats all I've ever done before, so I guess I'll keep doing it.

5Star, I will look into the Pearsons Squre calculation, as you have made me curious. I occasionaly make some slivovitz, it might be handy for that. Crows got all my plums, so none this year.

[wynnum1]

You could use a micro still to separate the alcohol out of a sample.