16.56%!!! Is this possible?!?

[GryphonBrew]

When in doubt, ask Wikipedia:

"Angels' share" is a term for the portion (share) of a wine or distilled spirit's volume that is lost to evaporation during aging in oak barrels. The barrels are typically French or American oak. In low humidity conditions, the loss to evaporation may be primarily water. However, in higher humidities, more alcohol than water will evaporate, therefore reducing the alcoholic strength of the product. In humid climates, this loss of ethanol is associated with the growth of a darkly colored fungus, the Angels' Share fungus, Baudoinia compniacensis, on the exterior surfaces of buildings, trees and other vegetation, and anything else that happens to be nearby.[9]

Gotta love wikipedia, but I don't want to loose volume or abv, so I'm still thinking oak cubes for a few months. Mybe I'll soak them in some scotch first.

 

[GryphonBrew]

Just movd this one to secondary for aging and of course had o taste it. Man this thing is going to be good! Deffinelty going to oak it in a few months to add another layer of flavor to the whole thing. It's FULL of body and has a nice subtle smoke to it. Lot's of caramel, vanilla, and burntish brown sugar. And for the high ABV, im surprised at how smooth it is already.

 

[GryphonBrew]

Ok. I have a question on the oaking again. I've read up on it a alot, but there's one thing I'm still not sure on.

I will be oaking this on 2oz of Lagavulin soaked med toast french oak cubes for 11 months, then kegging for 1 month before serving... Is that enough time OFF of the oak or are you supposed to let it age again for an extended period after you pull it from the oak?