Stop oaking ageing process

[bluc]

Just wondering when I take the oak out does the process of flavoring ageing stop at that point or does it continue to change for a while? I know the exact amount of oak I like and the day I tried it.
If I repeat it and remove the oak on the given day will the flavour be stable? Or do I have to pre empt it and remove the oak a certain amount of time before that day.

[bayshine]

Once oak is out it no longer ages
Time on oak depends on your tastes vrs oak type vrs toasted,charred or raw vrs amount per volume vrs abv 8-}

[rumdidlydum]

Once oak is out it no longer ages
Time on oak depends on your tastes vrs oak type vrs toasted,charred or raw vrs amount per volume vrs abv 8-}

I definitely understand what your saying but surely the flavour would mellow out over time? Or what ever resemblance of oak be it tannins or something? :think:
Good question bluc :handgestures-thumbupleft:

[bluc]

I thought maybe it went in circles pulls a heap of tannins vanilla etc then they mellow then it pulls more, or it pulls more than it can mellow and flavour doesn't stabilize for x amount of time after removal?

I ask for two reasons my spirit off oak seems to change in the bottle, and I have a specific taste I want to replicate,
I know oak % and the amount of time just need to know how to stabilize at that point in time. . :think:

[rumdidlydum]

I just found this.

Thanks for the replys.
Might try using demijohns next to see how it goes.
When it is done and you take the oak out does it continue to get better in the bottle.
Thanks again

I think it does for a little while ;-)

[bayshine]

When you say it changes from oak to bottling, is that because it's watered down from,say,65 down to 40 abv :think:

[bluc]

No still at 65% aged then oak removed but left in demi John at 65%, perhaps fine wood dust plays a part and I should strain through filter paper.
I will think it's awesome vanilla caramel and honey notes pull the oak then a week 10 days later it's just manky rum again. (Not that there's anything wrong when its bit of manky). It just not what I'm trying for...

[Sam.]

Once you have removed the oak you will no longer have any additional effect from the oak itself but as said it can always "mellow" on it's own, there are so many different substances in the mix that are reacting with each other slowly that there will more than likely be a noticeable affect over time :-B

[bluc]

Once you have removed the oak you will no longer have any additional effect from the oak itself but as said it can always "mellow" on it's own, there are so many different substances in the mix that are reacting with each other slowly that there will more than likely be a noticeable affect over time :-B

Bugger that will make things harder as it means having to pre empt when to remove oak guess I will just have to play around :handgestures-thumbdown:
On the + side I suspect watering back to 45% should slow any flavour changes..

[bayshine]

I've found rum on American medium toasted oak(14 grams p/lt) gets sweet early, then goes a bit manky at about 3 months, I then remove half the oak at that stage and it just gets better after that :obscene-drinkingdrunk:
Not much of mine gets past the six month mark :laughing-rolling: :laughing-rolling:

[bluc]

I did a pot stilled mcrum .
14g/l American oak as well as 7g/l super heavy char that was sealed up during cool down while still smoking.
6gens combined spirit run mcrum 25% dunder used per Gen 2-6 5l trub left behind in fermenter at end of each Gen. Low wines collected down to 20% each Gen. No tails used no heads detectable by me by smell or taste.

On day 27 was like eating a block of honeycomb with a slightly smokey aftertaste, also light caramal and butterscotch. I really want to duplicate this and have a session with a few close friends to see what they think but it's going to be hard to duplicate by the looks.
Keep reading how it gets better with age but I have tried 3/6/9 month old and it has a manky taste I am trying to get away from(it does have some really nice after flavours to). The stuff above was super crisp and clean like a good vodka but the sweet flavours were amazing and left me wanting more and more. 8-}

[Sam.]

Once you have removed the oak you will no longer have any additional effect from the oak itself but as said it can always "mellow" on it's own, there are so many different substances in the mix that are reacting with each other slowly that there will more than likely be a noticeable affect over time :-B

Bugger that will make things harder as it means having to pre empt when to remove oak guess I will just have to play around :handgestures-thumbdown:
On the + side I suspect watering back to 45% should slow any flavour changes..

Don't see it as a bad point.

It should only get better once the oak it removed :handgestures-thumbupleft:

[bluc]

Unless you want it to stop changing on a specific flavour profile..

[Sam.]

Unless you want it to stop changing on a specific flavour profile..

I know what your saying.

The big boys achieve it by making heaps and then blending all the different ones to get that unique profile ;-)

[bluc]

Thanks Sam :handgestures-thumbupleft:

[Rush006]

I blend my rum....I set up each Demi to be different. one might have vanilla bean in it the other raisins the other a few spices or extra oak, orange peel, or any other flavour your after. once they start to age and have the flavours come through I start blending to get the flavour i am after. I have made some great rum and some not so great rum. :D but it all gets drunk :obscene-drinkingdrunk: