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Hungarian oak

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Hungarian oak

Postby JBC » Sat Apr 14, 2018 9:59 am

Hey all.
I just picked up a 60 gallon used wine barrel for cheep. Like $10 bucks cheap.
I’ve broken it apart and am going to cut into appropriate size sticks to oak my spirits. I’m wondering if anyone knows if they toast wine barrels? I know that the barrel I have has a medium char. Here is a couple of picks.
Thanks
JBC
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Re: Hungarian oak

Postby okie » Sat Apr 14, 2018 1:07 pm

It's the same as French Oak. Should be great
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Re: Hungarian oak

Postby Copperhead road » Sat Apr 14, 2018 5:28 pm

I would have left the barrel complete and just filled it. Hungarian Barrels are very expensive over here. I got a price off Cooper for one and was $900 for a 100L Hungarian Oak. :wink:
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Re: Hungarian oak

Postby Pikey » Sat Apr 14, 2018 6:52 pm

I have to say - seems a terrible shame to break that up - just to make some sticks ! :(

Yeah 60 galons might be a bit of a challenge - but you could fill that with something like UJSSSM in a few moneths for cheap.

There's no way I'd be chopping it up - buy hey I do have a little stockpile of oak seasoning as we speak, and some already done. (Quercus robur - what species is "Hungarian") ?
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Re: Hungarian oak

Postby JBC » Sat Apr 14, 2018 7:28 pm

okie wrote:It's the same as French Oak. Should be great

Yes: Thanks okie. I read that is somewhere inbetween white oak and French oak in flavor having less tannins than white oak.
I just don’t know if it was toasted before the inside was charred. I don’t want to charr it again if it’s alread been done.
Copperhead: Oh boy I wish I could fill it. It’s 60 gallons! It would take me 5 years to do so. I age in one gallon glass jugs.
The barrel is quality made, it kind of hurt to pull it apart :cry: . I’m going to cut it into staves and give some to a couple of friends I’ve made here and at the other distilling site. And I’ll have plenty for years to come.
(That means you Redwood :D )
If anyone knows if they toast this type of barrel please let me know.
Thanks again.
JBC
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Re: Hungarian oak

Postby JBC » Sat Apr 14, 2018 7:35 pm

Pikey wrote: (Quercus robur - what species is "Hungarian") ?

Gosh Pikey I’m not sure? I looked at the “Trust” web site and it only said Hungarian oak seasoned 2 years. I may email them and ask. It’s lovely wood though.
JBC
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Re: Hungarian oak

Postby Tracker » Sat Apr 14, 2018 8:33 pm

First thing is to confirm if the keg is made from timber or wood.
A builder friend or mine reminds me constantly that timber is what is used for building things with and wood is what you burn in a fire.
Therefore it would stand to reason that if the keg is made of wood then you should feel perfectly comfortable with breaking it down and cutting it up. :8)


Cheers. :P
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Re: Hungarian oak

Postby Copperhead road » Sun Apr 15, 2018 3:33 am

JBC wrote:The barrel is quality made, it kind of hurt to pull it apart :cry: .
JBC

Where did you source such a barrel SO SO CHEAP...
What country are you in JBC ?
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Re: Hungarian oak

Postby Swedish Pride » Sun Apr 15, 2018 7:06 am

this place does cheap european oak barrels.
http://www.wineoakbarrels.com/used_barrels.html

never used them as I want US oak, but looks good. think a 100l barrel would be 350€ delivered to skippy land copper
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Re: Hungarian oak

Postby JBC » Sun Apr 15, 2018 8:26 am

Copperhead road wrote:I
Where did you source such a barrel SO SO CHEAP...
What country are you in JBC ?

I’m in the US, California. My good friend lives in gold county and is part owner in a winery. Sometimes I wonder if people even know the value of things they get rid of so cheep. They gave him 4 barrels for $40.
:roll:
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Re: Hungarian oak

Postby Copperhead road » Sun Apr 15, 2018 9:32 am

Swedish Pride wrote:this place does cheap european oak barrels.
http://www.wineoakbarrels.com/used_barrels.html

never used them as I want US oak, but looks good. think a 100l barrel would be 350€ delivered to skippy land copper

Thanks for the link my good friend..... :8)
Looks like I might spend a bit more coin, those used cognac barrels caught my eye for aging my fruit Brandy’s.
SP that 350€ what is that in Australia dollars??? Is that 350 pound :?
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Re: Hungarian oak

Postby Swedish Pride » Sun Apr 15, 2018 2:27 pm

about 550 roo dollars I think
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Re: Hungarian oak

Postby RedwoodHillBilly » Sun Apr 15, 2018 8:20 pm

JBC,

If you can get another barrel, we could always fill it with Corn Whiskey. Corn Whiskey must be at least 80% corn, and either white or in uncharred barrels or used barrels. If in new charred oak barrels it is Bourbon.

I have a relatively cheap corn whiskey recipe (the one that you didn't like in the low wines) that is pretty good. 100# corn, 10# 2-row barley malt, 10# red wheat malt. Stripped on the grain in the MFT, and pot stilled for the spirit run. With feints added to the strip, I tend to get 6 proof gallons / batch i.e 5 gal of 60%, I can do 2 batches / week as you know. Therefore, we could fill a barrel in 6 - 8 weeks, but we would have to wait at least 4 or 5 years for the product. Let's talk sometime.
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Re: Hungarian oak

Postby JBC » Sun Apr 15, 2018 10:24 pm

Hahaha! Your gonna talk me into something Redwood.
Talk soon.
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Re: Hungarian oak

Postby Copperhead road » Sat Apr 28, 2018 10:09 pm

How are your aging sticks going JBC ? Did you make a variety of different toasts n charrs to experiment with :idea:
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