Essencia Bourbon Chunks - Oaking techniques

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Essencia Bourbon Chunks - Oaking techniques

Postby vqstatesman » Mon Feb 01, 2016 6:03 pm

Hi All,

I have had some very good success using Essencia Bourbon Chunks with TPW. I have used them many times and have always followed the instructions. i.e:

500g Bourbon Chunks in 2.5 litres soak for 7 days then filter off.
2.30 litres of alcohol to the used Bourbon Chunks and leave to soak for 19 days.
2.30 litres of alcohol to the used Bourbon Chunks and leave to soak for 5–6 weeks
Blend the lot

This technique produces heavy bourbon flavour with little oak from the first batch. Medium oak and bourbon flavor from the second and heavy oak/low bourbon flavours from the last batch.

I would like to know what everyone thinks about doing it in one single step. I.e 7.1L in 500g chunks for 9 weeks or so? Has anyone tried this?

I'm familiar with standard oaking techniques. However I think these chunks are a little different as they have a large volume of left over commercial bourbon flavours/liquid remaining in them.

3 weeks ago I stupidly thought I would try a single step bulk batch. Now I'm wondering if this was a bad idea. I'm a little concerned it might produce to much oak flavour in the end product. P.s when I say bulk I'm talking about 80L with 11 bags of chunks. I'm hoping this wasn't a stupid move :-|

Let me know what you think and your experience with this brand of chunks.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Andy » Mon Feb 01, 2016 6:35 pm

rnt those bags 500g? so you put in 5kg+ of oak in 80L? i would say that that is way too much.

on a side note aging 80L at once is a dumb move IMO. dangerous (could go boom) and i would say that its way outside hobby size :law-policered:
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Doesn't get more simple then that

Re: Essencia Bourbon Chunks - Oaking techniques

Postby Woodsy71 » Mon Feb 01, 2016 10:02 pm

Yep, i'd do it one hit.

To be honest mate, we are talking chunks of oak.

I believe by mixing the blends you speak of, the subtle nuance you are chasing will be non discernable to the average palate :-B

Too many folk over think HBS products.

The bourbon chunks i've seen do exactly what the product states. They give you a very drinkable bourbon at a fraction of the cost of a commercial bottle :handgestures-thumbupleft:
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby vqstatesman » Sat Feb 06, 2016 3:09 pm

Andy wrote:rnt those bags 500g? so you put in 5kg+ of oak in 80L? i would say that that is way too much.

on a side note aging 80L at once is a dumb move IMO. dangerous (could go boom) and i would say that its way outside hobby size :law-policered:


They are chunks from used barrels (combination of Wild Turkey and others) hence the high oak ratio. Not sure how oaking at 40ABV could go boom?

And yeah its a it is a little beyond the hobby size. I decided to rerun all of my BWKO which was oaking for over a year on dominos. Wasn't happy with the flavour :( so I decided to strip and try it with something else.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby scythe » Sun Feb 07, 2016 5:27 am

He was more referring to general paranoia that some folks have about storing large volumes of a highly flamable liquid when storing it above 40%ABV.

Just treat it like you would petrol, no naked flames or other heat sources nearby and you will be right.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Sam. » Sun Feb 07, 2016 7:31 am

Why would you oak at 40% ? :wtf:
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Bumper » Tue Jun 28, 2016 8:28 am

Just sampled my 2L 40% soak on

60g essencia chunks
10g of willards oak barrel soakers
1 cap of edwards scub turkey
5g cherry wood chips I charred to a 4 equivalent
1 cap of port.
5g glycerine
I have been swirling and then airing for 30 minutes every day.

After 9 days, this is tasting fantastic. Really drinkable, and great complexity achieved by using multiple ingredients. I will up the cherry to 10g next time. Until I am grain distilling, this will keep me happy. Going to let it sit for another few days then bottle half and put the other half away for a while.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Onlyalittlebitdodge » Mon Oct 02, 2017 12:29 pm

I continue to aim for a JD type flavour, I just like the sweetness. Only 12 months back did I graduate to mixer-free spirits, and the world has become a more interesting place. My latest batch as follows:
2L TPW @ 40%
25g, or two dominoes from ebay - link below
60g Still Spirits JD chips
80g Still Spirits bourbon staves
- left for 4 weeks. Removed liquids, left the used oak in the jar. Topped up with:
2L TPW @ 40%
1 ebay domino
60g JD chips
60g Still spirits bourbon staves
left for 3 weeks.
Combined the two and added approx 5mL/L glycerine


While the ebay chips suggest they are fine on their own the end result did not have the sweetness I was chasing.
Ebay chips were from here - http://www.ebay.com.au/itm/1-kg-Toasted ... XQgb1RPwG7
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Stonemaker1 » Mon Oct 02, 2017 1:00 pm

Why not age at recommended 65%.... I reckon you will over oak it at that ratio :handgestures-thumbupleft:
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Onlyalittlebitdodge » Mon Oct 02, 2017 2:15 pm

Stonemaker1 wrote:Why not age at recommended 65%.... I reckon you will over oak it at that ratio :handgestures-thumbupleft:

Just because I am still learning. The brew above gives me good results and I'm only making enough to slightly exceed consumption so I haven't had much to use for listening to good advice. That should change this week though
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Woodsy71 » Tue Oct 03, 2017 10:39 pm

Onlyalittlebitdodge wrote:
Stonemaker1 wrote:Why not age at recommended 65%.... I reckon you will over oak it at that ratio :handgestures-thumbupleft:

Just because I am still learning. The brew above gives me good results and I'm only making enough to slightly exceed consumption so I haven't had much to use for listening to good advice. That should change this week though


Goodonya 'dodge :handgestures-thumbupleft:

If you find a drop that works? Job done!

However, when I read through the link you posted, I noticed the seller states that 60% abv when ageing is recommended for best results..

I reckon if you up the abv on your booze when oaking, that drop will improve shiteloads :handgestures-thumbupleft:
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby akkanomore » Wed Dec 13, 2017 7:15 am

Sorry for being ignorant but if I oak at 60 percent do I then water down to 40 and filter? I have 5 litres of neutral atm and thinking of putting some 94 percent in and getting higher ABV and trying oak chips.

Thanks
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby CyBaThUg » Wed Dec 13, 2017 5:13 pm

soaking chips or chunks are designed for %40 and say American oak staves are good for %65 but do what u want there is no set rule well I don't believe there is
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Sam. » Wed Dec 13, 2017 6:56 pm

CyBaThUg wrote:soaking chips or chunks are designed for %40 and say American oak staves are good for %65 but do what u want there is no set rule well I don't believe there is


Oak isn't "designed" for a given percentage.

Over the centuries distillers have found that around 62.5% is pretty good for ageing.

The only difference between chip, chuck, dust and dominoes is surface area, which will affect the way it ages.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby CyBaThUg » Thu Dec 14, 2017 9:14 pm

I believe all soaking chips chunks are from a used barrel and American oak staves r not?
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby CyBaThUg » Thu Dec 14, 2017 9:16 pm

And for soaking old barrel chips in neutral is recommended %40 and new oak staves is early to mid 60's
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby CyBaThUg » Thu Dec 14, 2017 9:17 pm

I believe?
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby bluc » Thu Dec 14, 2017 9:20 pm

Personally would put spirit on oak regardless of oak type at 65%. Just because its used doesnt mean it will work better at 40%. The lower the abv the less it will draw from the oak..
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Sam. » Thu Dec 14, 2017 10:22 pm

CyBaThUg wrote:I believe all soaking chips chunks are from a used barrel and American oak staves r not?


Staves are what make a barrel.

CyBaThUg wrote:And for soaking old barrel chips in neutral is recommended %40 and new oak staves is early to mid 60's


Home brew shops will tell you that, but it's bullshit.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby CyBaThUg » Thu Dec 14, 2017 11:06 pm

Ah I c
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