Hi All,
I'm finishing some whiskey (Straight Bourbon, 21% Rye) in a used red wine barrel. Periodic assessments indicate a detectable, albeit slight, sulfide pickup. I've casually treated the tasting sample with a small piece of copper yielding some good results.
So, to do this on a production scale for the finished product, I'm investigating a standardized treatment via copper sulfate. Questions:
Has anyone ever attempted trials with Copper Sulfate additions to whiskey for this purpose (akin to winemaking practices)?Would the copper sulfate addition take the product out of compliance? I can find the regs for allowable materials in winemaking (copper sulfate included). I haven't found something similar for spirits (other than allowable color and flavor materials) per 27CFR 5.143(c).If I opt for the physical contact with copper metal route, does anyone have a guideline for time surface area per unit volume?
Regardless, I'll be tooling around with some bench trials.
Thanks in advance!
Post time 2022-10-13 21:09:30