recycled wine barrell staves from ebay

by **bradsgonetrekkin** » Fri May 06, 2011 10:02 pm

http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&item=380301872706&ssPageName=STRK:MEWAX:IT

I think from memory I got around 3kg of staves (5-6) for around 20 bucks delivered to mid north coast au from SA, $6.60 per kg not bad at all compared to home brew shops....

These are french oak, the guy will cut them to suit what you need and to fit into post satchel. I have experimented with these with some extra toasting and charring (approx 10cm by 10cm by 120cm sticks), then 2-3 sticks straight into 5 litre jugs of 65% UJSM corn whiskey for around a month.

Sipping on some now watered down to around 42% with 3 ice cubes and cola, mmmmmmm tasty...... :)

by **jeracoo** » Thu Aug 04, 2011 7:40 pm

Good post, these are still for sale, does anyone else know of anywhere else to get some nice american oak staves or chips?

by **MacStill** » Thu Aug 04, 2011 7:45 pm

jeracoo wrote:Good post, these are still for sale, does anyone else know of anywhere else to get some nice american oak staves or chips?

I think Spud1700 might have some, you should send him a PM ;)

by **reknaw** » Thu Aug 04, 2011 8:17 pm

$2.00 a stave is a really good price, your not going to do better than that :)

by **jeracoo** » Fri Aug 05, 2011 5:56 pm

Ok I just ordered 50kg's of these so if anyone in Brisbane wants to try one out when they arrive next week give me a pm.

by **reknaw** » Fri Aug 05, 2011 6:43 pm

I've got American oak, I'ld swap you for some of your French oak if your keen ? :) I'ld be keen to see what the differnce taste wise is. 8-)

by **jeracoo** » Fri Aug 05, 2011 6:46 pm

That sounds great spud, I'll pm you when it arrives next week.

Cheers

by **MacStill** » Thu Aug 11, 2011 6:28 pm

jeracoo wrote:That sounds great spud, I'll pm you when it arrives next week.

Cheers

Has it arrived yet? I'd be interested to see if you're happy with it ;)

I just ordered a half dozen to age my rum on :)

by **jeracoo** » Thu Aug 11, 2011 8:08 pm

Still waiting on them, they were sent on Monday(100 staves), so I thought they would have arrived by now, might email the seller if they don't arrive tomorrow.

by **maheel** » Thu Aug 18, 2011 8:13 am

Hey Jeracoo did you staves come in ?

what are they like ?

by **jeracoo** » Thu Aug 18, 2011 9:13 am

Yeah still waiting on the staves, they were sent with a courier as Auspost was going to cost wayyy too much.

by **jeracoo** » Thu Aug 18, 2011 7:12 pm

Wine barrel staves have now arrived if anyone is in Brisvegas and wants a sample feel free to pm.

Regards

by **fields** » Thu Oct 13, 2011 9:20 am

Have you tried your staves yet? how did they go?

by **jeracoo** » Thu Oct 13, 2011 10:29 am

Yeah they're pretty good, I think I ordered too many though, I've only gone through half a stave so far, gives a nice taste and color after about a week, I've been soaking them at 65%, I tried to soak one at 40% and it didn't work too well, I know we have a good guide on taste vs percentage here somewhere.

by **fields** » Thu Oct 13, 2011 10:44 am

Kiwistiller on HD did a big writeup of his experiments on toasting and charring and the various infusion levels not sure if i'm alowed to post links to other forums on this one but its called "Can't get oaking right"... so you should be able to find it,

If youve got too many I may take some of your hands...

by **MacStill** » Thu Oct 13, 2011 11:25 am

fields wrote: not sure if i'm alowed to post links to other forums on this one but its called "Can't get oaking right"...

Link us up mate, it's all good here ;)

by **fields** » Thu Oct 13, 2011 11:32 am

well, thats the spirit; I like the share and share alike attitude :)

He goes through his method - basically using the same amount of toasted or charred oak in different strengths and aging over time then watering down to the desired proof and reporting his results, the page with his conclusions are at http://homedistiller.org/forum/viewtopi ... 0&start=60

Basically 62% for toasted and 65% for charred he thought was best... the flavour of which you prefer

I've got to start on a pot still or detuning the boka so I have something to age, but was thinking of just trying it with neutral to begin with

by **zwagerman9** » Mon Jul 16, 2012 4:01 pm

Great product in my books.

by **BCarter** » Mon Jul 16, 2012 7:39 pm

If you're keen in more. I've got a winery full of empty barrels! All French oak from Bordeaux and Burgundy. All ex-merlot.

by **fields** » Mon Jul 16, 2012 8:10 pm

I'll take some :)