Depends on what I am trying to do, depth of color/effect on the spirit to be chip-aged, and speed.
Now, that said, here is what I mean. If I am doing a small special hearts set for myself, or I've a small batch of hearts that is very tasty, I use pint jars, 2 tablespoons of chips each.
this is of course
after it has been diluted for proof and let sit a day to settle. Please don't age on
undiluted spirits - it ain' right-The process relies on the H2O molecules to aid in oxidation. As said above, the type of chip and level of toast has
everything to do with the outcome. For my sweet feed washes (my fav) I use French oak, medium toast. So, that 2 Table spoons I mentioned above is for that chip and toasting level.
I have also used applewood chips that I made from applewood chunks for the grill - Some neutrals take that on and have a slight fruity accent along with the heavy toast color (I toast the apple wood chips till they are dark=heavy).
Most of the joy in our hobby is finding that balance one likes and then perfecting the science to reproduce that result over and over. And sadly, all we can do is offer suggestions on how to paint ones picture :)
Be sure to aerate your containers at least once every 2 weeks (Pop the lid to let in fresh air, secure it back and shake like hell for a minute-set container upside down if possible) - then you can see what's working and what ain't, add chips, remove some.. Add spirit, remove some, etc..
Inside of two weeks you should see changes;
- 1 month=Things will be shaping up very nicely
- 3 months=hard to keep from snarfing it down..
- 6 months=Have the missus aerate it because you can no longer be trusted
- 1 year=Peeing with the big dawgs. Your friends will offer you their spouses for a night to have a jar.
Cheers
Edited by user Saturday, November 26, 2016 9:03:01 AM(UTC)
| Reason: 'cause my hillbillae brain always thinks of more to say...
