by bt1 » Sun Jul 14, 2013 9:13 am
Hello Mikly,
Do roughly the same process so won't go into that. This for UJSM's/Ryes/Malt washes
But once it's done in jars, transfer to postmix 19lt kegs for ageing. The 5lt jars would have 2 x 1cmx12cm x1cm sticks roughly during the colouring/flavouring stage.
Once into keg seriously reduce timber to same 2 but for whole keg= 2 sticks per 19lt.
If you age at same level as you flavour it turns to "wood soup" and is well over done.
If in jars for a good 3 -4 months, after the first month there's also a good reason to taste and reduce timber to just 1 stick.. but this is personal flavour pref.
Reckon there's a good case here also to try medium to heavy toast vs. a char stick. Char seems to impart quicker flavour/colour good for flavouring stage but is less suited to ageing long term imho.
Port soaked stick make great long term ageing sticks btw given most of the bite has diminished.
For rums, bit different, again on personal taste, but use raw American oak as it turns the spirit faster without the char effect coming through.
bt1