bluc wrote:Gotta ask what do you think is a better end result a lot of oak for short period or small amount for long period? :think:
I think less oak for longer is better, and that seems to be the consensus from most others as well. If you do use more oak for a shorter period, you risk over oaking, which is a poor outcome. When I first started distilling (and did not have the benefit of the wisdom of this site), I made a brandy and got some french oak chips and tossed them in. Nothing happened for a couple of days so I tossed more in. Then more. After about ten days it had the colour I thought was great, so I took the oak out and bottled it. It was shite, and I gave it to my mother-in-law and her sister. They keep asking me to make more :roll: , but if I do it properly now they will hassle me more often again. :doh:
I am now using the following program:
- for sugar washes (BWKO, UJ, etc) I am using aerating as a means of getting the stuff I want ready slightly sooner, say in six months. This is my regular drink and the stuff I willingly share.
- for all grain recipes (Bourbon and Scotches), I have not applied aeration. These can age for well over a year and get better naturally. This is more closely guarded and enjoyed in much greater moderation and without mixers or ice.
There are plenty here with much greater experience and better ideas than me, so read heaps and do your own experiments. But I keep a simple philosophy for this caper: distilling
requires patience.