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  Aging for an Extended Period

  Posted by nicholas cowles on February 22, 2010 at 11:28 pm

  Making apple brandy in a pot still in Vermont.. Question.. If I plan to age the brandy for 5+ years.. Knowing that it’s in oak for a longer time, should I distill to a lower proof to preserve flavor? Nick

  osocalis replied 14 years, 10 months ago 3 Members · 3 Replies
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  paul tomaszewski

  Member

  February 23, 2010 at 1:21 pm

  I am not claiming in any way to be a subject matter expert on this. However, my understanding and practice is that if you do distill to a lower proof, you’ll do a few things. Not only will you provide more flavor from the base spirit, but by doing so you will allow the aging to mature a bit quicker being that there is more base flavors for the wood to interact with. We distill at a lower proof because it provides for a more fuller flavor quicker. Also, the level of char plays a part in the process, or if you’re using new or used barrels. There’s a few folks out there that know a whole lot more about this, maybe they’ll post.

• 

  osocalis

  Member

  March 6, 2010 at 2:15 am

  Making apple brandy in a pot still in Vermont.. Question.. If I plan to age the brandy for 5+ years.. Knowing that it’s in oak for a longer time, should I distill to a lower proof to preserve flavor? Nick

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  osocalis

  Member

  March 6, 2010 at 2:22 am

  Distilling to lower proof means your keeping too much of the seconds. No matter how long you plan to age it, the distillate should come out ~68%. After that you can dilute if you wish. However, the longer you plan to age it, the higher you want to keep the proof initially (you will lose alcohol over time. Put it in barrel at something like ~64%. Apple brandy starts to get nice after ~10 years and is really best from 25-35 years old.

  Good luck,

  Dan

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