Found a source of Oak - Raw, Toast or Char?
Posted: Fri Apr 08, 2016 9:20 pm
I just found that a friend (Furniture Maker)
Has in collection of old stored timber, some French Oak (100 years old) and some American Oak.
He has a heap of the American Oak milled to 20mm x 20mm and 1800mm in length
Probably 100 sticks of it.
It was for a job that was 18 years ago, it never got used and has just sat in his collection ever since.
The French Oak is in slabs 350mm wide by 25mm thick
I took one of the American Oak sticks home with me tonight.
I have read that it should be cut a ratio of 10% end grain and 90% side grain.
The long sticks are already more or less in that ratio, they just need to be trimmed to fit into bottles etc.
So my first attempt will be to Age TPW in Oak to make a Bourbon
(or as close as i can with TPW and T500 still anyway)
So.... Char? Toast? or Raw?
Happy to be pointed to another thread if this has been well covered before.
Has in collection of old stored timber, some French Oak (100 years old) and some American Oak.
He has a heap of the American Oak milled to 20mm x 20mm and 1800mm in length
Probably 100 sticks of it.
It was for a job that was 18 years ago, it never got used and has just sat in his collection ever since.
The French Oak is in slabs 350mm wide by 25mm thick
I took one of the American Oak sticks home with me tonight.
I have read that it should be cut a ratio of 10% end grain and 90% side grain.
The long sticks are already more or less in that ratio, they just need to be trimmed to fit into bottles etc.
So my first attempt will be to Age TPW in Oak to make a Bourbon
(or as close as i can with TPW and T500 still anyway)
So.... Char? Toast? or Raw?
Happy to be pointed to another thread if this has been well covered before.