When any cork in any bottle dries out, it means you no longer have an air-tight seal. With wine, this is pretty disastrous, as wine is alive, so it'll keep changing flavors and always in a bad way, as the bacteria in wine metabolizes. The end result is vinegar.
In brandy, a different although equally problematic series of events occurs. While brandy is dead (i.e doesn't metabolize in the bottle), the alcohol in the brandy volatilizes and evaporates. Eventually you have interestingly flavored water, which -- as the alcohol goes -- makes for a potential living environment for mold or bacteria.
The solution? New bottle. Decant! :}
If this has already happened, you can taste, smell, sense -- and see if there's anything left worth keeping.
Store it upright. Brandy is often kept for much longer than wine and you don't want the spirit tainted by the cork.
That depends entirely on the conditions under which it is kept.
It keeps the wine up against the cork, which keeps the cork from drying out. When the cork dries out it will shrink and either let air into the bottle (ruining the wine), or fall into the bottle (also ruining the wine).
Aging brandy has only two methods to it. The first method is bottling the brandy then corking it and letting it age without adding any extra compounds. The second method is bottling brandy then adding small amounts of preservatives, after that you would cork the bottle and let it age.
brandy = Branntwein brandy = Weinbrand brandy = Kognak brandy = Schnapps
4 Tablespoons of brandy equal around 1 oz. of brandy extract. Brandy extract is a higher concentrated from of brandy.
brandy
No, but you can buy brandy that has it in it (Allen's coffee flavored brandy).
An apple brandy is a variety of brandy made from apples.
The ratio to substitute brandy extract for brandy is 1 to 5 (1 tablespoon brandy extract equals 5 tablespoons brandy).
No, brandy will not dissolve salt. Salt is not soluble in alcohol like brandy.
Cork comes from a cork tree :]