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[choppiesrum]

choppiesrum, I am fairly new to this distilling lark. Have had a basic still for a few years only used it a couple of times. purchased a turbo 500 a few months ago and now have a large stock of rum, gin and liqueurs. This still seems to work very well and is easy to use, started with the turbo yeast then tried tpw got the same result from both. Also made a molasses brew and have 20 litres on oak at 65%. How long should this be left on the oak? Based in Burpengary QLD

[TheRealMrMessy]

Welcome choppies!
Sounds like you are getting into it now. To give you the most accurate but also useless answer: as long as it takes to give you the result you are after. Taste every couple weeks or so. Try at the barrel proof 65% but also water it down to 40% for a taste too.

To try and give you something slightly more tangible, a few details please! What type of oak, toasted/charred? In a barrel? In bottles with staves or chips? If the latter, how much did you chuck in per litre? Keeping them in a temperature stable place or a spot that fluctuates?

[Wellsy]

Welcome aboard
Oaking is very much a personal thing but the general rule is the longer the better. Assuming that you have not over dosed it, or it is not in a small barrell, and it is not chips. Most usually oak at between 7 and 12 grams per litre when using staves. At that dosage it is safe to leave for as many years as you can. I hope that helps

[bluc]

If done in pot still i would forget about it for 12mnths. Plater i have had decent rum around 6mnths. :handgestures-thumbupleft: