Oaking Technique Thread

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Oaking Technique Thread

Postby Cols15 » Mon Oct 06, 2014 3:56 am

Hey everyone,

I thought it may be a good idea to have a thread where people could post their oaking strategy.
If a thread like this already exists could someone point me to it.

Details could include-

Who you purchased your oak through,
Type of oak,
What was previously in the barrel,
Grams of oak per liter,
Oak treatment prior to aging, toast/char?
Aging ABV %,
Amount of time on oak,
The spirit you are aging,


Also If you treat your own oak for aging what tools do you use, your method of toasting charring.

If this thread gathers momentum it could be a handy reference database.
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Re: Oaking Technique Thread

Postby Cols15 » Mon Oct 06, 2014 4:09 am

Cols15 wrote:Hey everyone,

I thought it may be a good idea to have a thread where people could post their oaking strategy.
If a thread like this already exists could someone point me to it.

Details could include-

Who you purchased your oak through, E-bay
Type of oak, American
What was previously in the barrel, Port
Grams of oak per liter, 7g
Oak treatment prior to aging, toast/char? Medium/heavy char
Aging ABV %, 65%
Amount of time on oak, 3mths (so far)
The spirit you are aging, CFW


Also If you treat your own oak for aging what tools do you use, your method of toasting charring. White oak charred on gas stove top


If this thread gathers momentum it could be a handy reference database.
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Re: Oaking Technique Thread

Postby Redux » Mon Oct 06, 2014 6:05 am

Cols15 wrote:
Details could include-

Who you purchased your oak through,roll out the barrel
Type of oak,not sure... whatever offcut boxex are
What was previously in the barrel,
Grams of oak per liter,10
Oak treatment prior to aging, toast/char? toast
Aging ABV %,63
Amount of time on oak, only done 1 so far... it went on oak on 1/10
The spirit you are aging,Macrum


Also If you treat your own oak for aging what tools do you use, your method of toasting charring.

If this thread gathers momentum it could be a handy reference database.


i toasted the oak in the bbq... smaller chips in a steel tray covered with foil... larger peices wrpped into foil bundles...

hopefully this will take off... i struggled to find oaking opinions earlier this week....


:happy-partydance: :happy-partydance: :handgestures-thumbupleft: :handgestures-thumbupleft: :happy-partydance: :happy-partydance:
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Re: Oaking Technique Thread

Postby Marbled » Sun Oct 12, 2014 10:22 pm

Not wishing to piss on anyone's (oak) chips, but.... I'm unsure how the weight of wood in the spirit is significant unless the size of the pieces and the level of burn is the same. I make sure all mine , which came from Roll out the barrel, is nicely aflame on the BBQ before use. I take a wood chisel to the oak before burning it, splitting it so it'll fit in the demijohn. I put in what I think will do, probably about 250g after burning, into 4.5 litres of 60% (watered down from the 92 my T500 makes) and it sits, getting a regular swirl until a small sample tells me it's good to go. Usually about a month. Then more water to 40 %.
You wouldn't believe I've got a science degree would you?
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Re: Oaking Technique Thread

Postby Zak Griffin » Mon Oct 13, 2014 5:21 am

250g in 4.5L? :wtf: you mean 25g?

Have you ever tried less oak for more time? And is the oak from ROTB already toasted?
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Re: Oaking Technique Thread

Postby Rush006 » Mon Oct 13, 2014 9:09 am

When you toast on BBQ is that a gas or wood BBQ ? Would gas put bad flavour in timber?
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Re: Oaking Technique Thread

Postby CaptainRedBeard » Mon Oct 13, 2014 9:38 am

Rush006 wrote:When you toast on BBQ is that a gas or wood BBQ ? Would gas put bad flavour in timber?

I think gas Rush. When you cook your steaks over a gas grill it doesn't leave a gas taste in the steak...
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Re: Oaking Technique Thread

Postby Guppy » Mon Oct 13, 2014 12:20 pm

Who you purchased your oak through,Enoltech-Hallam
Type of oak,Amreican white oak barrel staves
What was previously in the barrel,New barrel staves
Grams of oak per liter,10 grams
Oak treatment prior to aging, toast/char?Supplied medium toasted
Aging ABV %,65%
Amount of time on oak, 1 week so far
The spirit you are aging,scotch whiskey
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Re: Oaking Technique Thread

Postby punchy21 » Mon Oct 13, 2014 12:45 pm

I prefer a mix of toast and char, about 50/50 :handgestures-thumbupleft:
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Re: Oaking Technique Thread

Postby Marbled » Mon Oct 13, 2014 1:22 pm

Zak Griffin wrote:250g in 4.5L? :wtf: you mean 25g?

Have you ever tried less oak for more time? And is the oak from ROTB already toasted?



Truth to tell, I've never bothered weighing the oak, but looking in the current demijohn, I reckon on there being about 10 or 12 pieces like in the attached pic. Along with some smaller broken off pieces.

The unburnt piece is how it comes from ROTB.
I bang it on the gas BBQ, after burning any food crap off, and cook it until it's burning all over, then drop it into an old cake tin and put the lid on to extinguish it.

Then it's stored in an open cardboard box until I use it.

The spirit is as clean as I can make it just from hearts. Usually good to go after 3-4 weeks.

As for using less for longer, I guess I should give that a go, but I'm getting older!...... And 99%of the "final product" gets drowned in Aldi cola anyway.

As I've said elsewhere though, a JB drinking pal loves my stuff..... Even if that is because he gets it free.

Yes, I know, I'm a heathen.
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Re: Oaking Technique Thread

Postby Marbled » Mon Oct 13, 2014 1:24 pm

Here's an out of focus shot glass of the stuff at 2 weeks, you'll get an idea of the colour, still in need of more oak flavour yet.
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Re: Oaking Technique Thread

Postby Muppet » Mon Oct 13, 2014 2:46 pm

Here is a link to the American Oak dominos that a lot of the members here use. viewtopic.php?f=33&t=4320&hilit=group+buy+super
After trying these the way Mac and the Doc suggests you would find it hard not to use them. :handgestures-thumbupleft:
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Re: Oaking Technique Thread

Postby dogbreath vodka » Mon Oct 13, 2014 4:26 pm

There are lots of different ways you can oak your spirit.

Some go the "longer is better" road.... including me.

I'm currently aging 20ltrs with 5 or 6 toasted white oak dominoes .. it's been 12months so far and the taste is great the colour is great...
Just needs a bit longer to get the final flavours/mouth feel and lingering tastes at the end....
Maybe another year. :D :D

Some throw in heaps of chips/dominoes and drink it in a short time.... no comment

Others aerate their spirit to hasten the process and I'm told this works well..... will give that a go later in the year.

With a little research you will also find ultrasonic and microwave techniques. .. again no comment... haven't tried them.

This is why as a hobby there is so much to learn.

Enjoy :handgestures-thumbupleft: :handgestures-thumbupleft:

DBV
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Re: Oaking Technique Thread

Postby spit'n'shine » Mon Oct 13, 2014 6:20 pm

A good idea for a thread as there are so many variables. :handgestures-thumbupleft:

I have used the group buy toasted oak staves mainly but tend to split my final cut into seperate jars and try some different things. I have found that charring brings out more vanilla and sweet flavours (better for corn/bourbon whiskey).

I have recently been trying to make scotchy drinks and have tried using ex-bourbon staves, sherry soaked staves, as well as toasted and charred virgin staves for comparison. Only time will tell with these.

I usually go about 9-10g per litre @ 65%. Maybe 12g per litre when I want a faster result.

Has anyone got a good weight to volume sussed for oak chips for long term ageing? I've got some sitting around but I'm thinking 10g/l is going to be way too much.
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Re: Oaking Technique Thread

Postby Dingo Charlie » Mon Oct 13, 2014 8:23 pm

I use about 10-15g per litre, medium toasted American oak dominoes.
ABV 60-65% drops with time, Rum, Whiskey and Whisky aging and I don't like to touch anything younger than 6 months if I can.
(Vodka and mucking around with tinctures keeps me hydrated, time will be my friend and the 6 month mark will roll around every month soon......)
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Re: Oaking Technique Thread

Postby Rush006 » Fri Oct 17, 2014 9:48 pm

CaptainRedBeard wrote:
Rush006 wrote:When you toast on BBQ is that a gas or wood BBQ ? Would gas put bad flavour in timber?

I think gas Rush. When you cook your steaks over a gas grill it doesn't leave a gas taste in the steak...

I'm a big fan of wood or coal fire in webber and smoking meat. Gas is only when I need to cook fast. The meat off wood defiantly tastes better than gas. Was just wondering what people did to char the oak. Like wraping in foil or blow torch direct?
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Re: Oaking Technique Thread

Postby Zak Griffin » Sat Oct 18, 2014 6:30 am

I char my oak by sitting it on my gas burner until it's nice and alight, then smother the flames and voila!
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Re: Oaking Technique Thread

Postby Urrazeb » Sat Oct 18, 2014 11:28 am

You should run over it with a blowtorch, I understand that it should never catch fire? :?
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Re: Oaking Technique Thread

Postby Johnny B Shiney » Sat Oct 25, 2014 9:52 pm

Great thread, I hope it continues, Ive just had 5kg from roll out the barrel arrive and i am very happy.

When you guys say 10 grams per litre are you weighing the pieces before or after toasting/charring etc.

I will weigh some raw and then weigh after toasting and charring and report back.

I intend to toast at 200 celcius for 2 hours in the oven (wrapped in alfoil) and then char by holding them with tongs over a gas burner, until black, 10 grams per litre at 65%. (BWKO) Can anyone see any stuff ups with that?

I will try all char in one lot and a 50/50 mix of toasted/char in another lot
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Re: Oaking Technique Thread

Postby Muppet » Sat Oct 25, 2014 10:22 pm

I cant comment about toasting as I havn't done it, The rest sounds like a great place to start. :handgestures-thumbupleft:
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