Brendan wrote:If you worked on a consistent weekly ferment and run, you'd fill it in about 4-5 months I reckon :think:
mickiboi wrote:I read somewhere that you can use shavings to expose more of the wood to the alcohol to speed things up a bit.
the Doctor wrote:Firstly French oak is my preference every time so the barrel sounds good, Pinot is fine, the tartrates left in the wood will dissolve and add a modicum of complexity. I am currently buying used ( one use) french oak Barriques ( 226 litters ) for $114 per barrel at the moment, or $185 per barrique if scrapped and re-fired. But the price is a bit seasonal and relates to demand and supply. A new first class barrique is $1650 at the current exchange rate. What your end product will taste like is determined by the base spirit as much as the oak, so I concur with those who suggest barley based whiskey if you are not wanting a bourben style.
Doc
wynnum1 wrote:How do you care for the Barrel after its empty.
MacStill wrote:the Doctor wrote:Firstly French oak is my preference every time so the barrel sounds good, Pinot is fine, the tartrates left in the wood will dissolve and add a modicum of complexity. I am currently buying used ( one use) french oak Barriques ( 226 litters ) for $114 per barrel at the moment, or $185 per barrique if scrapped and re-fired. But the price is a bit seasonal and relates to demand and supply. A new first class barrique is $1650 at the current exchange rate. What your end product will taste like is determined by the base spirit as much as the oak, so I concur with those who suggest barley based whiskey if you are not wanting a bourben style.
Doc
That's the beauty of this hobby Doc, even though we agree on most things our oak preferences are vastly opposed, I'm a big fan of heavily toasted American oak for my styles of drinks :D
But then I'm far from what you'd call a whisky maker, and with the knowledge you so willingly share I just know I'll be be better off in the long run.... My Single malt you advised me about is really starting to get some fantastic notes too it, even if it's only a few months old and tasted like arse in the beginning.
So glad you're here to share :D
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