Group Buy 2013 - Suber Lefort Dominoes (code:- MSA42)

[bluess57]

I'll post this up as a separate topic out of the group buy thread.

For those that have participated in the group buy 2013 of Suber Lefort mini staves (dominoes) - MSA42, and are wondering about dosage, this is my guidance.

Start with 1 dominoe per litre, about a 10-15cm length per litre of 60-65%abv.
The spirit will colour up within days and will gradually deepen over time. Initially dominoes float, then they sink to the bottom.
You can go more dominoes if you want to colour up fast, but remember to remove some for longer term aging. (Sample regularly, you don't want to over oak).

It is really personal preference as to whether you char them more for bourbon/rum.
I initially did my UJSM/bwko without charring the dominoes, and it was good.
Then I started extra charring them, and I liked my UJSM/bwko with the extra char.
If you haven't used these before, split your spirits in half, and do half-half. One half without charring and one half with extra char.

For charring them extra, I've used the gas soldering torch, the gas stove hotplates in the kitchen, bbq burner whatever.
I just give them a fairly short burn/charcoal all over. Dunk in water or blow them out. Use metal tongs!

About the oldest spirit I've had on these dominoes was a rum, aged about 7 months.
I'm not a rum drinker (since bad uni days on bundy ), but this rum was smooth straight up and a decent colour.

Hope you all enjoy the results.

[JayD]

The advise given above refers to the group buy 2013 which can be found here

Great work and follow through Blues57 ... :handgestures-thumbupleft:

[bluess57]

Also forgot to mention, once you remove uncharred dominos, give them a heavy char and into the next spirits.
Use some labelled bags as you may not want to mix say rum soaked dominos into UJSM/bwko

[Bushy]

Now that is a good idea Blues. I always just start with fresh ones but now i see a use for em.

[Dominator]

Doc posted some advice in the other thread. Heed his advice, I know I will, as he has years of experience with distilling and I for one appreciate him sharing his knowledge. Also bt1 has started a thread on aeration in the oaking and aging section that is definitely worth a look.

To those who have bought the Dominos...as you probably know I use them all the time. To really speed things up don't forget that a cheap aquarium bubbler through a silicone air hose from the pet shop. then a stainless bubble head for $28 from craft brewer here http://www.craftbrewer.com.au/shop/details.asp?PID=3857 will easily double the rate of ageing...this is the best ageing v/s cost combination I have found in over 30 years of doing this. Give it a try. Take care.
Doc

[finners]

Oakey first bourbon using these today. Used two one charred and one not in 2litres 65% BWKO. I had a plan to remove the charred one at 1 month and leave the toasted one in for 3 months plus.

My question is should I be charring these toasted dominoes?

The charred one has become brittle and about half broken up into chunks.
Have I ruined my bourbon?
Should I take the charred one out now and replace with STD toasted one?

[bluess57]

Oakey first bourbon using these today. Used two one charred and one not in 2litres 65% BWKO. I had a plan to remove the charred one at 1 month and leave the toasted one in for 3 months plus.

My question is should I be charring these toasted dominoes?

The charred one has become brittle and about half broken up into chunks.
Have I ruined my bourbon?
Should I take the charred one out now and replace with STD toasted one?

If the charred domino has broken up , sounds like you burnt it up too much.
I wouldn't think it's ruined, just think charcoal filtered.
Anyway taste it, that will tell you if it's no good.
Up to you whether you remove it, oaking takes time to develop flavours

[_TK_]

Hej Bluess,

Firstly thanks for making all this group buy happen !!! You are CHAMP!!
I have a question on use: you said, you use them charred or not, so does it mean you use them charred or raw ? or they came already toasted and you use them toasted as they are or charred - sorry got confused here...

[Sam.]

Hej Bluess,

Firstly thanks for making all this group buy happen !!! You are CHAMP!!
I have a question on use: you said, you use them charred or not, so does it mean you use them charred or raw ? or they came already toasted and you use them toasted as they are or charred - sorry got confused here...

From what I have seen they are toasted quite well all the way through. Break one in half and it looks the same the whole way through.

I wouldn't bother charring these things they are fucking awesome as you get them :handgestures-thumbupleft:

[JayD]

We only charred one stick per 5lt jug...and left the rest as they came. We are one week into aging our Rumbo and you can already taste the differance... :handgestures-thumbupleft: still raw with potential would describe taste at a week going in the right direction :handgestures-thumbupleft: .

[MacStill]

Yep! great product.

Have around 20 dominoes in a 50 L keg of plum brandy @ 63 ABV for 8 days now, it's coming along very very nicely :happy-partydance:

[_TK_]

beautiful thanx for clarification :text-thankyoublue:

[_TK_]

today few of them (as they are) will dive in 1st gen of rumbos 8-}

[kingy]

In saying that 5 dominos for five litres. Would that be to much if left for 3 or 6 months?

[kingy]

After some more reading ive decided to let my shine sit for 3 months on 5 dominos then dilute to 45% for long term oaking. I've read that it can sweeten the spirit when doing this. Can't hurt to try it anyway. Then do a side by side taste test with the other 5 litres I have.

[BackyardBrewer]

When you go for long term I'd drop the oak down a little and I would not weaken to under 60% but that's just me.