Aging on Oak Dominoes

[BUCKET]

Wash is WBAB .
I have 1350mls of 65% aging on medium American Oak Dominoes from 5 Star for 9 days now .
I was told if i want to speed up the process to add more than 10 grams per litre .
I added 30 grams to the 1350mls .
I know patience is a virtue but the alcohol still only has a light tint .
I have previously used Toasted Oak Chips in my Turbo washes and they have tinted up and flavoured within a week and still tasted half reasonable .
Should i have toasted the Dominoes first or used more ?
Should i have split them ?
Cheers,
Bucket .

[The Stig]

Chips color up so much quicker because they are all end grain so the leach tannins etc so much quicker.
Dominoes are long grain so take a lot longer but the flavour is much mellower and not as bitter .
Either add more or wait longer :laughing-rolling:

[WoodyD40]

i have approx 40 grams of dominos in 3 litres of 65% ABV - in only one week its coloured up nicely.
I'll take some out after two weeks to slow it down.

Then it depend on how patient i am to start to sample it.
i have 4 jars to sample .... :dance: :dance: :dance: :dance:
:happy-partydance:

[BigRig]

Not to confuse but oaking and aging are 2 different things, you can speed up the oaking but you cannot speed up aging. 6months is 6months and 12months is 12months etc. I prefer to oak at 7g per litre and let age do its thing.

Hardest part is resisting your newly made stuff but you will be so glad you did.

[BUCKET]

Thanks fellas .
Good advice once again . :handgestures-thumbupleft:
Looks like it is the waiting game for me .
Better get my a#*e into gear and start distilling some more WBAB to get more to age .
Cheers,
Bucket .

[Puk]

My first MacRum is coming up on 3 months now and i can't believe the difference from when it came off the still!
I am tasting caramel and a hint of vanilla, and it is going to be SOO good near the end of winter, for my fraser Island trip this year!
Can't wait to see what it is like if i can let a bottle make it to 12 months!

Patience is the key.
Puk

[The Stig]

Sounds like you’ve seen the light Puk :clap:

[harold01]

My first MacRum is coming up on 3 months now and i can't believe the difference from when it came off the still!
I am tasting caramel and a hint of vanilla, and it is going to be SOO good near the end of winter, for my fraser Island trip this year!
Can't wait to see what it is like if i can let a bottle make it to 12 months!

Patience is the key.
Puk

send a bottle to me and i promise i will send it back to you in a years time

[Puk]

My first MacRum is coming up on 3 months now and i can't believe the difference from when it came off the still!
I am tasting caramel and a hint of vanilla, and it is going to be SOO good near the end of winter, for my fraser Island trip this year!
Can't wait to see what it is like if i can let a bottle make it to 12 months!

Patience is the key.
Puk

send a bottle to me and i promise i will send it back to you in a years time

what. the bottle? :)) :))

[WoodyD40]

Not to confuse but oaking and aging are 2 different things, you can speed up the oaking but you cannot speed up aging. 6months is 6months and 12months is 12months etc. I prefer to oak at 7g per litre and let age do its thing.

Hardest part is resisting your newly made stuff but you will be so glad you did.

Sounds like I better remove half the dominos now then.
6 months. :crying-blue:

[B-Man]

I have only done a bit of oaking.
I found around the 5 month mark is when I start tasting it. 8 months it seemed over oaked.