"ageing" awful fast

[noobsauce]

So i have had my toasted oak sticks in my glass jug with my rye at 60% for about 5 days now. I recall someone saying that the oak should be "done" when the sticks sink to the bottom. (I realize its not done for about 5 years or so technically ). smells really good and tastes quite nice also. I was distress ageing and was surprised when i opened the cap how much pressure was in the jug. was like opening a warm pop bottle.

Is this normal for the sticks to soak-up this fast when distress ageing? I suppose it comes down to my tastes in the end as to when to drink it. (plus im outta rye and im getting thirsty..hehe). Guess i gotta start making bigger and alot more batches if i want to keep up with my thirst and getting some stuff on to do some serious ageing.

[Hawke]

Aging is the part of this craft that is entirely up to you. If you're happy with it, that's what counts.
One general rule that does apply: Less wood longer, usually works better than, a lot of wood for a short time.

[HookLine]

I don't use the floating/sinking thing. All my oak sinks within a few days at most, and that is nowhere near enough time for proper oaking.

[Dnderhead]

how long the wood floats depends on how long the wood took to soak threw.small pieces are going to soak up quicker.short time makes wood flavored
hooch not aged. (that is up to you).if your using a keg for a boiler . you can easily make more than you drink. flavor some for now and put the rest
away for 6 months or more. next thing you know you will be drinking all aged.if you are putting this in glass leave some head space.

[noobsauce]

No argument at all..I know its not done. I made sticks with the multiple slots in them..forget the post that told about those. So yeah they are thinner. I am just impressed how well this batch (my first non-sugar) is going. And wanted to find out whether i have been lucky or its really this easy.

Have to say though that i got alot of damn good advice as i prepared for and then did this batch. That is likely why it went so well . I made another batch last night, larger at 12 gallons (which is quite large for me). And am going to try doing 1 a week for awhile so i can get some on to do some real ageing. Nothing like a shot of stuff that isnt even a week old that tastes pretty good. Figure im up to the cheap store bought stuff already which means im on the right track.

*Question on my ageing sticks...are they re-useable?...if so do you have to re-toast some?

[Dnderhead]

if you thank it is good now take the sticks out and wait a month or more and see.
useing the wood over can be done but it will be lighter in flavor each time. thin wood mite be all "washed out" and no use at all.

others can give you better info. on useing "sticks" as I age all mine in barrels for 5 years some more. though I do have a "sample"
barrel of "Irish single malt "(10 gal. 7 months old now) coming along nicely and trying to wait 1 year. right now it taste like a
"blended" scotch. saying that I have tryed "sticks" and did not care for them and went back to barrels.I'm not a "big drinker"
more of a sipper and not into parties so it just keeps accumulating.