Sherry Chips were to buy them?

by **Summie** » Wed Sep 04, 2013 7:00 pm

So I have done many searches trying to find sherry chips (oloroso), now I can find them in the states but the postage is god dam crazy eg; I found 250g bags for $16.99US postage was $62.99US for worldwide saver post (what ever) and ups priority mail was $33US. Now every one knows it does not cost this much to post to Aussie, I have posted to the US before and it was much cheaper than that for a package that was 1kg. Does anyone have a supplier or know where I can get them? :angry-banghead: :angry-banghead: :angry-banghead:

by **bt1** » Thu Sep 05, 2013 7:22 am

Try this...

viewtopic.php?f=22&t=3589&hilit=+sherry

bt1

by **BackyardBrewer** » Thu Sep 05, 2013 7:22 am

Why not buy some good sherry (or even bad sherry?) and soak some dominoes? I've done it - but it does strip a lot of oak and colour out buy soaking the dominoes in the sherry.

But the smell if fantastic, just takes longer to colour up I find. I've also re toasted using the oven method after sherry soaking.

But why not try making your own first ? Cheap and easy.

EDIT - posted same time as bt1 (who I reckon I nicked the idea from:-))

by **wynnum1** » Thu Sep 05, 2013 12:34 pm

Sherry is now a Spanish region wine so buying under that name may be a problem .There are sellers of used barrels on the internet .

by **bt1** » Thu Sep 05, 2013 12:56 pm

never had an issue buying sherries... straight to St. Dans

then it's case of buying imported or local fortified's... up to your wallet really

cheers
bt1

by **BackyardBrewer** » Thu Sep 05, 2013 12:58 pm

wynnum1 wrote:Sherry is now a Spanish region wine so buying under that name may be a problem .There are sellers of used barrels on the internet .

Yeah it's not hard to buy heap local sherry at and bottle shop. It might not be champagne anymore and we can only call it sparkling white wine but it's still champagne.

Same goes for sherry - especially if you're only soaking wood in it before turfing it out I'd argue you don't need imported authentic olorosso.

by **bt1** » Thu Sep 05, 2013 1:00 pm

+1 BB

I used a winery purchase 20lt drum of a good reputation local...

bt1

by **Summie** » Thu Sep 05, 2013 5:57 pm

Yeah nice I have thought of soaking but as backyardbrewer said "it does strip a lot of oak and colour out buy soaking the dominoes in the sherry".
I might try with, used oak instead of loosing colour etc from oak.

Cheers gents. good ideas all round. :music-deathmetal:

by **Sam.** » Fri Sep 06, 2013 12:27 am

Summie wrote:Yeah nice I have thought of soaking but as backyardbrewer said "it does strip a lot of oak and colour out buy soaking the dominoes in the sherry".
I might try with, used oak instead of loosing colour etc from oak.

Cheers gents. good ideas all round. :music-deathmetal:

You may be surprised how well the second round fares ;-)

by **bt1** » Sun Sep 08, 2013 7:12 am

Howdy,
I have only changed my sherry /fortified over once after the first month. I reckon if you continued to change yeh it would pull most of the colour and impact on flavour.
It goes dark and murky but the sticks when used add a reall nice touch, softer colour sure. reckon as they are drowned, they don't seem to take that sharp edge off a new spirit for some time.
Had planned to air dry and try but just haven't got there yet.

bt1