patrick260z Posted June 26, 2015 Share Posted June 26, 2015 Anyone have experience in putting clean brandy down to neutral wine barrels, and getting green/garlic characteristics after about 6 months? Is this some sort of intermediate wood extraction smell? These were one year old MT AO red wine barrels that I soaked over night in peroxyclean, then over night in citric acid water before hot rinsing to remove the color and wine tannin from the barrel. Link to comment Share on other sites More sharing options...
zwithers Posted July 28, 2015 Share Posted July 28, 2015 Im not entirely sure but I have heard of something they call mal du bois (wood sickness) in normandy that is a fairly common. Off flavors in young brandies that supposedly fix themselves over time. See Calvados: Spirit of Normandy: http://www.amazon.com/Calvados-Spirit-Normandy-Charles-Neal/dp/061544640X/ref=sr_1_1?ie=UTF8&qid=1438099400&sr=8-1&keywords=calvados Some of the producers I spoke to while i was there said that most of their barrels, especially the younger barrels (and in that region any barrel that was made while you were alive is considered young). They said it can take anywhere from 6 months to 10+ years for it to go away. Hope this helps. Link to comment Share on other sites More sharing options...
patrick260z Posted July 30, 2015 Author Share Posted July 30, 2015 Thanks for the info! Link to comment Share on other sites More sharing options...
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