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Wine acidity does not change much during aging, if at all (minor fluctuations might occur of +/- .05 pH). The only other factor during aging that could affect acidity would be a spoilage organism leading to excessive Volatile Acidity and acetic acid production (e.g. the wine turning to vinegar). However, it is important to note that the perception of ...


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You don't use charcoal for this. There are actually two different steps. In the first step, you could use charcoal to smoke your malt, make a mash from this malt, ferment it and then distil it. And after distillation you would age the whiskey in barrels. What this video shows is actually to replace the ageing in barrels, with ageing already made whiskey over ...


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Inert gas (provided it's heavier than air and is not water-soluble) will protect the contents of the vessel from the top, i.e. it will blanket the surface. It will not prevent oxygen ingress through the vessel walls, though. Therefore such aging should ideally take place in glass or stainless steel and not in polypropylene or polyethylene. Adding the inert ...


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I mature my bottle conditioned ales for as long as possible. The longest so far is 168 weeks or 3.2 years for one of my Barley Wines. The key changes are Hoppyness mellows with age and Malts go through a long series of changes resulting in a sort of licorice taste. I think the way malt changes over time is wonderful. Remember your beers won't go off if you; ...


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