hello all fellow distillers!
newby to these forms, but not a complete newb to the art!
Short of the introductory yada yada, looking for some input on an idea.
I have been brewing beer, wine, cider etc for many moons and am wondering the distilling potential of oaking during ferm.
i know with wine making its a common practice to dev diffrent oak flavours/characters by oaking at various stages .
has anyone ever tried oaking say 10grams oak chips per 5lts than running through a still ?
anyone have any ideas about oak flavour being burnt in the still, or the flavour being carried to spirit?
In case anyone asks; 2inch detunable head, 100lt boiler, etc
thanyou for your wise input men, lookimg.forward to posting some.samples of the final product, unless i die, of wood poisoning.