Essencia Bourbon Chunks - Oaking techniques

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Re: Essencia Bourbon Chunks - Oaking techniques

Postby rayray59 » Sat Mar 10, 2018 6:43 pm

Quick question, After i have soaked 3 litres of spirit with 200 grams of staves for 4 weeks, do i throw the staves away or can you re use them, Cheers.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Plumby » Sat Mar 10, 2018 7:47 pm

You can reuse them man, next time you use them it will take a bit longer to colour and flavour is all.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Nino » Sun Mar 11, 2018 8:43 am

Plumby wrote:You can reuse them man, next time you use them it will take a bit longer to colour and flavour is all.


:text-+1: when I use them though I only use them twice as the third time takes awhile and then it is recommended to use some essences to finish flavouring it.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby prawnz » Sun Mar 11, 2018 5:18 pm

What I've been doing is using an essence that suits my taste .

Drop the essence and a suitable amount of used (and rechared on a gas burner) bourbon chunks or dominoes in an vac seal bag and run it thru the vac machine . After a couple of weeks the essence completely dissapears into the wood , then use them as originally intended . Works a treat .
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby rayray59 » Sun Mar 11, 2018 6:54 pm

Thanks for your Knowledge people, Appreciated big time.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby gad » Mon Mar 12, 2018 2:16 pm

akkanomore wrote: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.


If you oak at 60%, then water down to 40% & then carbon filter, you will filter out the oak flavour & colour.
You could water down to 50%, carbon filter, oak then water down to 40% or
do proper cuts, oak at the recommended 65% then water down to 40% with no carbon filtering.
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Re: Essencia Bourbon Chunks - Oaking techniques

Postby Dicko » Tue Jul 10, 2018 5:56 pm

Bumper wrote: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.


I want to try this recipe, can you tell me what cherry wood chips? Guessing any nice sweet port will be ok?
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