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Making oak strips

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Re: Making oak strips

Postby Pikey » Sat Sep 02, 2017 2:59 pm

Bamaberry wrote:
,,,Don't remember who, but they pointed out a 5 gallon ferment takes about as much effort as a 50 gallon batch.
So I'm thinking starting with a 30 gallon plastic bin and I'll add the tap.

I got one of those 120 litre ones with the tap - now I got 2x 220 litres without taps Plus a rake of 25 litre ones. Taps are never in the right place, clog up, leak, get knocked on things and get truned on by accident. :doh:

Just sayin' before you go drillin' holes try it without ! :wink:
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Re: Making oak strips

Postby Pikey » Sat Sep 02, 2017 3:14 pm

Bamaberry wrote:
Pikey wrote:
Azframer wrote:I was thinking you might want to soak charred oak in Sherry before adding to spirits as well being bourbon is aged is used Sherry barrels, isn't it?

I usually put 50 ml cream sherry into the 5 litre glass jar I'm oaking in along with the charge.

Pikey, how much and type of oak are you adding to the glass jar ? .............

I guess I'm lucky with the oak, living in reasonably well wooded part of the uk, I can glean decent thickness oak from the woods nearby as I know the owner. So I use 8-15" logs which have fallen a number of years ago, saw them into rounds about 4-5" strip off the sapwood and chop them just like chopping kindling. I like the sticks to be about 1/2" square, perhaps a little more.

Couple of hours toast at 380F loosely wrapped in foil and slightly spaced apart - and a char - I used to use a fairly heavy char, but the last one I did I got a lot of vanilla out of and that was a very light char, so I'll try that again without the additional vanilla I usually add as well ! :shock:

I use 20 sticks to 5 Litres and they are usually removed before 3 weeks. My last batch of sticks now has a second generation oaking on them because I recognise that I am "Ageing" far too quickly - even if it complements my "Easy Scotch" so well ! :wink:

I use European Oak Quercus Robur or a hybrid thereof and it is naturally aged for several years.
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Re: Making oak strips

Postby Hilltop » Wed Oct 11, 2017 2:21 pm

Swedish Pride wrote:apple wood works great too

Hey Swede, what's the difference in the flavor profile between say white oak and the apple wood? I tried cherry and did not like it at all
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Re: Making oak strips

Postby Swedish Pride » Thu Oct 12, 2017 1:46 pm

ehmmm, don't know really, I suppose more appely?
I'm don't have a great pallet or have a good way of describing flavours, i suppose it's a bit sweeter than oak.
The missus says it's very appely as do others that I've gifted some wood, I just know it tastes good.
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Re: Making oak strips

Postby S-Cackalacky » Fri Oct 13, 2017 9:52 am

I've used apple wood in combination with cherry wood. It was chips that I mixed in equal amounts. It did a nice job in apple brandy. The chips were toasted and lightly charred.

It can't be emphasized enough that you need to take care in prepping the wood you use for aging your spirits. A lot of effort goes into producing the spirits - don't ruin it with poorly seasoned/prepped wood.
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