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hot box/force box


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I am 'force aging' a spiced rum in an incubator to simulate the aging process on a store shelf for a year or so. Does anyone have a formula for time and temperature of force aging and how it translates to real life conditions. the spiced rum was filtered through a home wine making, 3 sheet plate & frame filter through 2 micron pads. This is an approximation of what I will do prior to bottling (my real filter uses 2.5 or 1.5 micron sheets). The temperature inside the incubator has leveled off @ 90 degrees F. The question is "how long should I leave it in there to simulate a year in the bottle under normal conditions"?... 2 years?... Thanks for any input anyone may have.

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