Aussiedistiller, Home Distilling, Moonshine, Home Brew

Does anyone know if there are any Australian timbers I can use for aging drinks safely?, i.e gum, eucalypt, or even fruit trees like Mango

colsmename wrote:Does anyone know if there are any Australian timbers I can use for aging drinks safely?, i.e gum, eucalypt, or even fruit trees like Mango

Hi Cole, definitely stay away from gums and eucalypts as they are toxic ( and Aussie Oaks are eucalypts too)
Im not sure on fruit trees, I have heard that Plum wood is ok, but dont quote me on it ;-)

Kimbo wrote:

colsmename wrote:Does anyone know if there are any Australian timbers I can use for aging drinks safely?, i.e gum, eucalypt, or even fruit trees like Mango

Hi Cole, definitely stay away from gums and eucalypts as they are toxic ( and Aussie Oaks are eucalypts too)
Im not sure on fruit trees, I have heard that Plum wood is ok, but dont quote me on it ;-)

Thanks Kimbo, I'll try and do some research on them, who knows???

members of the Santalum family should be ok. sandalwood is used in vermouth and the sugar from its sap I've eaten plenty of times. from the same family Quongdong fruit and nuts are completely edible and very likely so is the wood (I looked into this and sure I found nothing to suggest otherwise. forget about eucalyptus or malaluka they are not safe as their oils contain toxins and I reckon most acacia would be pretty dodgy too as is the highly toxic grevillae (eg silky oak). They are around but make sure you thoroughly investigate any timer first before using it :handgestures-thumbupleft:
Edit actually most native oaks are members of the casaurina family (and some of them have edible sap so might be ok Casuarina's

Damper and bread can be made from flour made from some species of acacia seeds so the wood from those species *might* be ok for aging.

I cut a bit off a dropped branch from the Mango tree and trimmed it then scorched it and it's now sitting in a small jar of spirit, is there anyway to know about any nasties that may come out?

By the way Thanks guys for your replies, I'm not a complete cheapskate, I just come up with these concepts while watching that magic liquid coming out of the small copper tube, if it turns out no good, I'll just keep using oak, but nothing ventured nothing gained ^:)^

colsmename wrote:I cut a bit off a dropped branch from the Mango tree and trimmed it then scorched it and it's now sitting in a small jar of spirit, is there anyway to know about any nasties that may come out?

By the way Thanks guys for your replies, I'm not a complete cheapskate, I just come up with these concepts while watching that magic liquid coming out of the small copper tube, if it turns out no good, I'll just keep using oak, but nothing ventured nothing gained ^:)^

You will know when your doctor is telling you some bad news.

Seriously research what sort of wood you are using before soaking your booze in it.

You will probably have no acute effect from most woods but it's the chronic effect or long term effect that will fuck you every time (think asbestos) :handgestures-thumbupleft:

unsub wrote:Damper and bread can be made from flour made from some species of acacia seeds so the wood from those species *might* be ok for aging.

yeah not allways mate

Mulga
(Acacia aneura)
irritant, headache, nausea, wood contains a virulent poisonous principle used for spear heads by aboriginals

I can't find anything bad on mango wood as yet but definitely research any wood you are going to age with and definitely do not age with asbestos :-B

Mango sap is bloody awful stuff, wonder if this will have a negative impact. Might need longer aging and maybe could really benefit from aeration (more so than oak???)

some acacia seeds and bark contain potent hallucinogenics

sam_and_liv wrote:Seriously research what sort of wood you are using before soaking your booze in it.
:

:text-+1:

yeah not allways mate

Yeah which is why I said some species.

crow wrote:

unsub wrote:Damper and bread can be made from flour made from some species of acacia seeds so the wood from those species *might* be ok for aging.

yeah not allways mate

Mulga
(Acacia aneura)
irritant, headache, nausea, wood contains a virulent poisonous principle used for spear heads by aboriginals

I can't find anything bad on mango wood as yet but definitely research any wood you are going to age with and definitely do not age with asbestos :-B

:text-thankyoublue: , I wouldn't use asbestos to age it, wouldn't get the colour I want :laughing-rolling:

The little jam jar of spirit is starting to colour already, but that's probably the char on it.

And yes prior to committing to use mango timber I will make sure it is safe to do so.
I drink because I enjoy it, and I want to stay around to enjoy it some more too.

Hello,

Cherry is real nice, being using for sometime.

Trialing mangrove seems fine so far but early days.

bt1

bt1 wrote:Hello,

Cherry is real nice, being using for sometime.

Trialing mangrove seems fine so far but early days.

bt1

:text-thankyoublue: bt1,
is that any type of cherry tree or a particular type?

How about Murray mallee charocal for fittering

aussiemoonshiner wrote:How about Murray mallee charocal for fittering

yes mate if the oils burnt off no worries but that's not timber for aging/flavouring :handgestures-thumbupleft:

Hello col,

First lots where just sliced up Cherry tree timber ex orchard grower waste...happily swapped a boot full for a 1lt of bourbon.

Currently trailing a American red cheery bought from specialist timber place...it's not bad lacks that real deep red colour...I prefer the local tree stuff so far.

bt1

bt1 wrote:Hello col,

First lots where just sliced up Cherry tree timber ex orchard grower waste...happily swapped a boot full for a 1lt of bourbon.

Currently trailing a American red cheery bought from specialist timber place...it's not bad lacks that real deep red colour...I prefer the local tree stuff so far.

bt1

Thanks bt1 , I'll give it a go :handgestures-thumbupleft: