I assume the best way is just to add a predetermined volume during packaging? Any advice on alternative methods? I am not looking for any oak character so that is out.
My thought is to add before fermentation so that I can get accurate OG/FG readings. Would the spirits affect the yeast performance even at lower concentrations?
When I make Denny’s BVIP I add the bourbon to the keg first, then rack on top.
Thanks.
What’s the best way to determine amounts? I assume pour some 3-4 oz samples and add a different amount of spirits to each sample then scale up.
Out of curiosity, how much bourbon is added to 5 gallons of Denny’s BVIP?
EDIT - the recipe I found looks like 8 to 14 oz?
I scaled up from samples to get what I liked. I’ll have to check my notes later to get what I arrived at. I’ll post .
I appreciate it but don’t worry about it since I won’t be using bourbon 
As mentioned in another post, I am considering using sake yeast in beer for the second time but thought that maybe doing a rice lager and just adding sake might be a better solution. I suppose it would basically be a premixed sake bomb…didn’t really think of that. Weird I know :o