Acacia cubes for wine and brandy lightly toasted is excellent solution for wine and brandy aging.
The recommended dosage is 2-4 gr/l of drink.
Recommended contact time: 1-4 months.
The recommended dosage will make some brandies and wines only slightly barricaded, others slightly stronger, while the essential dosage is relative and depends mostly on the taste and the desired goal of the producer.
Way of use
Acacia chips and/or acacia cubes should be immersed in brandy or wine in a suitable clean mesh that will not introduce foreign smells or tastes into the drink and weighed down with a suitable clean object made of ceramic, stainless steel, or other suitable material to sink. This net should be tied with a rope, the end of which should remain outside the vessel in which the net is placed. The net should be pulled up and down occasionally to increase the extraction and make it more evenly distributed in the liquid. It is important that the chips and/or cubes are submerged.
The disadvantage of this method is that after the extraction, the concentration of the wood extract in brandy and wine cannot be influenced, because it was initially determined by the dose of chips or cubes. The solution to this problem is to perform the extraction on a smaller amount of drink (for example, put 1 kg of chips or cubes in 5 or 10 liters of brandy or wine) and later, after the extraction is finished, dose the extract into the rest of the brandy/wine as desired. In this way, the amount of chip extract or cubes in the brandy drink can be dosed with complete precision and according to the customer’s wishes.
By the way, the chips and cubes offered by Kolibica are made from selected Serbian acacia dried outdoors for up to 24 months. They give extremely noble aromas to brandy and wine and improve the taste of the drink. Warm air (not an open flame) was used to toast them at a temperature of 180°C to 245°C.
Packaging – 1 kg.