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Found 2 results

  1. nice research on the use of small barrels to accelerate barrel aging: "These smaller barrels provide more rapid extraction and to some extent more rapid oxidation and maturation. While a good deal of research has addressed the topics of extractive concentrations and reactions in the traditional industry, very little information is available on reduced volume barrels." Jeffery JDE, Berglund KA. Extraction of Wood Constituents from Non-Conventional, Small Whiskey Barrels. J Food Processing & Beverages. 2016;4(1): 7. Extraction of Wood Constituents from Small Whiskey Barrels.pdf
  2. Sediment in Brandy (Grappa) after Bottling

    Hello All, We have recently started bottling our Grappa Brandy, it has been aging in barrels for two years and we are seeing some sediment in the bottle after it has been chilled. Does any one have any idea what this is and how we could remove it? We have been thinking about cold filtering the Grappa before bottling to see if that would help. Any help or suggestions would be appreciated!
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