Kenster wrote:Tas, being a wog myself, the safe bet is fruit wood. Pear, cherry(especially) apple etc... cant go wrong there as these have been used successfully for many moons. All the others, as implied have dodgy repercussions.. Google... woods for ageing alcohol (or something like that), you will find the right link, and it gives a comprehensive list of safe woods... GLuck
Kenster wrote:Sam, if you want to try some dry cherry wood, PM me your address and i will send you some. I have pear also but have not tried it. I find the cherry is fine for quick colour & taste seems ok too.Not a lot different to my oak cask taste.
TasSpirits wrote:After extensive research Brigalow seem safe to use, colours like French Oak and its starting to smell good at just under 3 months. I put 6gms med toast into 500ml @ 67%, dipped my finger this morning, big fruity/floral burst that mellowed out to a nice corn finish
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