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Old 11-08-2007, 08:01 PM   #41
Hank Koestner
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This has opened up a new understanding for me. I understand all the science, and I want to thank all of you for taking the time for such an in depth discussion. My next objective will be to finish some of the bottles with less than half, and hopefully replace my favorites. I am going to use inert gas to try to control some of the oxidation of some of my rums, especially those that are not easy to replace. I would love to join in the testing, but I am so busy at my business, that my time is limited. Where can I purchase synthetic corks in bulk?
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Old 11-08-2007, 08:30 PM   #42
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Quote:
Originally Posted by Edward Hamilton View Post
I was waiting to read more from the scientific approach from Texas.
I suppose that the easiest way to test evaporation vs oxidation would be to check alcohol levels, then leave it out all night in an open container, then test alcohol again. Let me think about what I might be willing to sacrifice in the name of science.
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Old 11-08-2007, 08:47 PM   #43
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Quote:
Originally Posted by Hank Koestner View Post
Where can I purchase synthetic corks in bulk?
http://www.beer-wine.com
http://www.beer-wine.com/category_pa...81&sectionID=2
(A little more than halfway down - Corks T-Top)

They also have bottles if you want to move to smaller bottles.
http://www.beer-wine.com/category_pa...82&sectionID=2


Most any beer- or wine-making place should have all of this stuff.
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Old 11-08-2007, 10:33 PM   #44
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Does temperature have an effect on storage? Like a cool, dry and dark basement versus a warmer kitchen area that receives some sunlight daily.
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Old 11-08-2007, 10:45 PM   #45
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For long term storage I try to find a cool dry place, which is a real oxymoron on a sailboat. In any case I try to avoid bright sunlight.

Most of this discussion has looked at oxidation as a negative factor as it relates to storage of fine aged spirits. Oxidation does improve freshly distilled spirits and is responsible for some positive changes in aged spirits but once the spirit is bottled oxidation rarely improves a spirit.

After distillation, I have seen fresh spirits sprayed in large tanks to accelerate oxidation and to release some of the lightest products of distillation. Filtered air is also sometimes bubbled through fermented wash prior to distillation and through fresh spirits after distillation.
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Old 11-11-2007, 06:13 PM   #46
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After reading about oxidation, I am committed to finishing off my abundance of open bottles and keeping only a few open at any one time. Since I initally joined this forum with a question re mixing with "better" rums, I will also be taking this opportunity to use my better rums in a variety of mixed drinks in which I would normally have used "lesser" rums. So far, so good. Better rum makes good drinks even better.
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Old 11-11-2007, 08:33 PM   #47
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Ed...You have done your homework. Good man. The oxidative qualities are apparent over time, given surface area, The reduductive qualities I think are insignificant giving the proof...but that may be open to findings?
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Old 11-12-2007, 12:45 AM   #48
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Just finished another of several long discussions on this subject with my chemistry advisor. He theorizes that the ratio of gas to liquid is the principal factor in the loss of flavor and that oxidation is secondary.
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Old 11-12-2007, 10:52 AM   #49
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After spending a lot of time thinking about the factors of oxidation and evaporation, I've come to the unscientific conclusion that what many of us call oxidation in opened bottles of distilled spirits may be better described as evaporation. As the ratio of air to liquid in a bottle increases more of the lightest aldehydes, which are responsible for much of the aroma of a spirit, are lost as well as the lightest alcohols. Over time and as a function of temperature this process increases and the spirit gets a flat taste.
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Old 11-12-2007, 11:47 AM   #50
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If this is correct then inert gas will not protect nearly as well as a smaller bottle. Cold would also help slow down the processes of both evaporation and oxidation.

Looks like time to buy a walk-in freezer!
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