Aussiedistiller, Home Distilling, Moonshine, Home Brew

I've read that oaking should be done at higher abv, around 65%. If that's correct, when do you dilute? Because if you oak at 65 for as long as it takes to get the taste where you want it, doesn't it then change the flavour when you do dilute it? Apologies for the newbie questions but I couldn't find the answer using the search function. Cheers
Edit, I am using mac's heavy toast American oak dominoes.

Yes correct. It will water back flavour also. So you need to take it past where you want it..experience will tell you when to pull it from oak.
Burbon especially i take way past acceptable oak wise then dilute it. To get it where I like at 40%.

Great, Thanks for the info bluc.

I am also a newbie and saw a tube channel where they said if you age at different abv you can actually get different flavours. I have not heard that elsewhere though so have no idea if it is true or not. I am looking forward to being ale to experiment and am happy to drink my mistakes :)

Yea there was a graph on here with abv and flavours..

bluc wrote:Yea there was a graph on here with abv and flavours..

Hi mate, any idea where that graph is? I can't find it anywhere :doh:

Try this one. Wrap oak in foil and toast for an hour, then check. If you want darker toast put it in for longer.

Cheers bloke. Yeah nah not that chart. I've read a couple of times on here that there is a chart with different to flavours determined by oaking abv. Toasting is a different thing again.
Cheers

There was a graph like that bigrig but flavours that are pulled from oak at given abv. Not what temp to toast the oak..I have no idea where but will post it If find it.