Aeration

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Aeration

Postby Boardy62 » Thu Apr 06, 2017 12:37 pm

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:
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Re: Aeration

Postby Zak Griffin » Thu Apr 06, 2017 12:45 pm

Why the raw oak? :think:
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Re: Aeration

Postby Boardy62 » Thu Apr 06, 2017 12:51 pm

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


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

Postby Zak Griffin » Thu Apr 06, 2017 1:16 pm

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.
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Re: Aeration

Postby Minpac » Thu Apr 06, 2017 1:21 pm

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

Postby Boardy62 » Thu Apr 06, 2017 1:29 pm

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:
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Posts: 211
Joined: Sun Sep 20, 2015 4:29 pm
Location: far south coast nsw
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pure distilling pot still head
power controller
Parrot and racking cane

Re: Aeration

Postby Zak Griffin » Thu Apr 06, 2017 1:31 pm

Good to hear :handgestures-thumbupleft:

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