Cupcake wrote:Another good reason to age in glass or SS kegs,the angels get their share when I'm half pissed and spilling booze everywhere :handgestures-thumbupleft:
Brendan wrote:The problem here is that they've shown that a large percentage of what evaporates off are parts of the harsher congeners components, which aids in smoothing out the product...a sealed glass or SS vessel does not let this happen...
SBB wrote:Brendan wrote:The problem here is that they've shown that a large percentage of what evaporates off are parts of the harsher congeners components, which aids in smoothing out the product...a sealed glass or SS vessel does not let this happen...
I agree Brendan, unless you can work out a way that will allow those types of storage vessels to replicate the way oak breathes your not going to get as good a result. it might still be good, but not the same.
Brendan wrote:...which aids in smoothing out the product...a sealed glass or SS vessel does not let this happen...
sam_and_liv wrote:After 6 months in a 25L barrel my whisky has gone from 65% down to 58%.
Not sure on volume loss as I sample it too regularly
BackyardBrewer wrote:Brendan wrote:...which aids in smoothing out the product...a sealed glass or SS vessel does not let this happen...
This is why for aging in glass or SS you need to take off the lids regularly.
I uncap my Demi or flagons and cover with a paper towel for an hour or so once a week or even overnight just to let it breathe and air while I'm pottering around the shed and then they aren't "sealed" so they're breathing.
BackyardBrewer wrote:What was the taste diff like between the two samples at the different abv/ages?
SBB wrote:its just a subject that interests me, and I want to learn what i can about it.
I think if you could work out some sort of breather system for stainless and glass containers, that allowed slow but steady evaporation of about 10% a year, in combination with oak sticks or dominos you might get a very similar result to using a barrel.
BackyardBrewer wrote:sam_and_liv wrote:After 6 months in a 25L barrel my whisky has gone from 65% down to 58%.
Not sure on volume loss as I sample it too regularly
That's a big drop in abv - that plus volume reduction would take yield way down. What was the taste diff like between the two samples at the different abv/ages?
sam_and_liv wrote:What I really want to know is what does the spirit taste like that initially goes into the barrels at the big scotch distilleries. I'm going to guess shit though!
sam_and_liv wrote:What I really want to know is what does the spirit taste like that initially goes into the barrels at the big scotch distilleries. I'm going to guess shit though!
I'm not buying into the whole barrel aging must be better line here
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