Barry Bernstein Posted November 22, 2011 Share Posted November 22, 2011 We have been asked to make a brandy in partnership with a winery, supplying us with the wine. We have created the spirit, but don't know at what strength to cask it. Any suggestions? Link to comment Share on other sites More sharing options...
coop Posted November 22, 2011 Share Posted November 22, 2011 I have barreled it both at 40% abv and at 80% abv. I think that the higher ABV the alcohol moves in and out of the oak faster giving a much darker color quicker but when cut taste the same as the one put up at 40% abv. But what do I know? Customers love both. Coop Link to comment Share on other sites More sharing options...
PeteB Posted November 23, 2011 Share Posted November 23, 2011 I asked a similar question a few months ago. If you click the following link you can read the replies I received http://adiforums.com/index.php?showtopic=1948&hl=&fromsearch=1 Link to comment Share on other sites More sharing options...
Classick Posted March 10, 2013 Share Posted March 10, 2013 HI Barry, I was wondering if you had any results to report back. What did you end up putting into the barrels and how were the results? Is the test still ongoing? thanks much Link to comment Share on other sites More sharing options...
Barry Bernstein Posted March 20, 2013 Author Share Posted March 20, 2013 Hi Dave, We casked at 63.4% on December 9, 2011. We bottled this on February 7, 2013. The results were fantastic! We started with pretty good quality wine and by all accounts the brandy is excellent. We have several more casks that we will wait longer on. Link to comment Share on other sites More sharing options...
Artisan Still Design Posted March 20, 2013 Share Posted March 20, 2013 casking strength for whisky seems to be standard at 62.5 - 65%, I'm suprised that there isn't some magical number for Brandy. Link to comment Share on other sites More sharing options...
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