 Rank: Junior Member Groups: Registered
Joined: 9/4/2010(UTC)
Posts: 36
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Hello Guys. I have a technical question. I have some awesome four grain whisky that has been aging for 6 weeks on deep charred oak. I like the way it is tasting now so I plan to bottle tomorrow. It went into the carboy on oak at 70% and as of tonight it is showing 53% after several swirlies and openings. My question is this; does the oak add sugar to the final product thus adding or skewing my abv% reading? Occasional tasting seems to indicate that the percentage has dropped nicely but I had this question and was wondering if any of you have input. As always your opinions are valuable and helpful. Thanks
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Rank: Junior Member Groups: Registered
Joined: 12/27/2010(UTC)
Posts: 18
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Hey bluespiritdave,toasting the oak at 350 brings out the sugars in the oak and from the sweet flavor of my whiskey I would have to conclude there has to be sugar in the likker. Just a thoery still learning every day! My abv doesn't seem to drop durning aging but than again I'm to stingy to give up those angles portions rarely crack the top lol
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