WI Distiller Posted October 12, 2011 Share Posted October 12, 2011 No one has posted anything on the new Brandy forums yet, so I thought I'd start things off with an apple brandy question: how are the apple brandy makers out there aging their products? Small or full sized barrels, American or French, toasted or charred, new or used? Anyone using used whiskey or wine barrels? How long are you aging it? Any thoughts on what you do and why would be interesting to hear. Link to comment Share on other sites More sharing options...
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