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Showing results for tags 'dilution'.
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This may be a stupid question, but what is the guidance/tradition on barrel aging liqueurs? In all of my reading, I have never come across the subject and would like to store a few liqueurs in used barrels for finishing and bulk storage. More specifically, should the liqueurs be aged before dilution & sweetening or after? Does anyone have any experience with the comparative effects of both? For example, I could store a Nocino at 180PF and save a lot of volume, but I'm not sure how the barrel would react to that high of proof and concentrated walnut flavor. Alternatively, it could be diluted down to around 100 proof and sweetend before being stored. Any recommendations or advice?
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Stupid n00b question from a relative first-timer (We just got our COLA! Time to bottle some spirits!) I make a liqueur with a target of 40% ABV. So far I've made 4 batches, all of which are a little bit less than that. First batch, for example tests at 36.75% ABV after re-distilling a sample. I went a little bit under on purpose with the plan of testing the proof and adding a bit more GNS to get the liqueur to the right bottling strength. And now that I'm attempting to calculate how much GNS-190 to add, I'm realizing this may have been much easier the other way around. The dilution calculators and examples that I see out there are geared towards diluting barrel-proof or high-proof spirits with water, not adding GNS to bump up an under-proof batch. I would see what AlcoDens can do for me, but I've got a mac. I was once good at chemistry (like in high school) but evidently I profoundly overestimated how much of that I've retained. Can anyone help me get me in the right direction?
