Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just checked BWKO 17 litres that's been bubbling away ( Raw oak 285 Gm,toasted 20 Gm,charred 50 Gm). since the 23/03/17 coming along nicely started out at 76abv now down to 75 abv not bad going so far! :handgestures-thumbupleft:

Why the raw oak? :think:

Zak Griffin wrote:Why the raw oak? :think:

Just natural oak for ageing not everyone uses all Toasted or charred do They ;-)

Yeah they do? :think: I think? I've just googled frantically for 15 minutes and can't find anyone using raw oak, for more than experimental purposes anyway.

Might approximate the mix of a barrel oak in terms of seepage depth? (though I'd think the ratios would be reversed)

Zak Griffin wrote:Yeah they do? :think: I think? I've just googled frantically for 15 minutes and can't find anyone using raw oak, for more than experimental purposes anyway.

I have used raw oak for a long time with the addition of toasted varieties for extra smokyness to my flavour and it has been working finei will ramp up the toasted and give it a go some in the oven as i speak :music-deathmetal:

Good to hear :handgestures-thumbupleft:

Seems to be relatively uncommon though... obviously bourbon is aged in heavy charred barrels, traditionally (and legally)