by Unna240 » Mon Jan 04, 2016 2:11 pm
by spit'n'shine » Sun Jan 03, 2016 10:24 am
Hmm, maybe cuts gave the different result? What is the oak you are aging with and how much etc.? I've done 3 batches so far with consistent results. I would expect it to get better as it ages. 2.5 weeks aging isn't very long, let us know how it is in a few months. As for the 40% bottle, I haven't tried aging anything that low so not sure how that will turn out.
Possibly I may have to try it again maybe it has some heads in it, heavy char oak dominoes I have 2 of them in the 2l flagon and 3 in the 700ml bottle. The month and day were arse about on the 2l also should have been 12/10/15,i haven't aged anything at 40 percent before either I was hoping it would improve it rather than tipping it down the sink. I might put another fermenter or 2 down and chuck both of these in on top of the wash and re do my cuts. That's my only thought to as why mine is so nasty compared to yours I'm assuming anyway, in saying that I haven't tasted yours
Cheers Unna240