Ankaa13

We are endeavoring into our first batches of apple brandy this spring and I have been researching our options for aging but would like to be sure we understand the definitions and restrictions as outlined by the TTB. The BAM seems to specify that grape brandy specifically must be "stored in oak containers for a minimum of 2 years," however, it's unclear to me if this is also applicable to the other fruit brandys like apple. I am looking for some insight on other's knowledge/experience regarding aging apple branding, specifically in alternative vessels. For example, can one still label their aged apple brandy as such if the spirit was aged in a non-oak vessel with the addition of oak staves? Additionally, just curious if anyone has utilized finishing casks (ie. used port or bourbon barrels) for their brandy, either for the primary aging process or for finishing? Thanks for any insight!

Hi all! I am working on a campari-esque red aperitif. Currently my recipe involves a maceration of some ingredients, followed by a distillation and then another maceration of other ingredients. I use an ultrasonic cleaner to speedily macerate the ingredients. Invariably there is some loss of liquid to the solid ingredients but I believe also potentially from the heat generated by the ultrasonic cleaner. I'm trying to determine if/how I can measure the ABV of the spirit post maceration so I can accurately proof down. Or do we think that the ABV has stayed much the same during that final maceration? Some real numbers: I put 250ml of distillate at 80% and about 35g of ingredients in the ultrasonic cleaner. When it was finished I had 150ml of macerated spirit. Thanks in advance!