Oak Essence VS Real Oak

strangebrew · Post by **strangebrew** » Wed Mar 22, 2006 8:46 pm

I was at the brew shop today and bought some heavy toast oak chips for aging rum on. I found a bottle of oak essence there also. I'm just wondering if anyone else has used this instead of real oak or in addition to? I have a bad feeling though that it would be along the lines of liquid smoke that's used in cooking. I steer clear of that stuff cause it's too strong and think for the time being i'll avoid the other also.

strangebrew · Post by **strangebrew** » Wed Mar 22, 2006 8:50 pm

Dopppphhh...sorry about the double posting of a thread. Kill this one if you would please.

Post by **Tater** » Wed Mar 22, 2006 10:27 pm

Sorry done delited other one

Post by **Tater** » Wed Mar 22, 2006 10:28 pm

Neither i use 1x1x6 in pices of white oak

stil_chillin · Post by **stil_chillin** » Wed Mar 29, 2006 1:29 pm

do you char the oak tater?

TRANSPLANTED HILLBILLY · Wed Mar 29, 2006 4:08 pm

I have used both barrel and chips. Barrel being the prefrence. As much time and effort goes into this stuff, I would never use an essence. Wanna taste what I made. Chips ain't bad for a quickie. Heavy toat to char for me.

Post by **Tater** » Wed Mar 29, 2006 5:10 pm

Yep i use charcoal to do my charring with

junkyard dawg · Post by **junkyard dawg** » Wed Mar 29, 2006 9:38 pm

wouldn't touch an essence with a ten foot pole...

stillman · Post by **stillman** » Wed Mar 29, 2006 10:49 pm

Lately I have used charred oak to age neutral(sugar) spirit in a glass jar for whiskey. After using the oak in the same jar four times for whiskey I have started to use the same pieces on the latest batch of rum. The whiskey had a smokey flavor to it that came across nicely. The rum seems to take the color faster with no smokey flavor. I guess the whiskey got he smoke out. It's all good Though. Good whiskey and good rum8)

I'm wondering when there will be a drunken emoticon.

possum · Post by **possum** » Thu Mar 30, 2006 6:46 am

I have only used essences once (for sweet liquor) and I was not impressed even after it sat 6 months. I use wood chips untill I can get a barrel.

Post by **golden pond** » Thu Mar 30, 2006 9:59 am

tater wrote:Neither i use 1x1x6 in pices of white oak

I use about the same Tater and am now satisfied with 6 pieces that size to a gallon jar and its not bad at all after sitting for atleast two months, but the longer the better.

strangebrew · Post by **strangebrew** » Mon Apr 03, 2006 7:30 pm

I just got to thinking about it and since hurricane Katrina came by I seem to have an very very large excess of white oak sitting in the back yard curing. I'm thinking about getting the ol' splitting ax out and chopping up some nice slabs so they will cure faster. Once they are cured what's the best way to char them and just how charred is charred? Any pics?

Tater - You mentioned something about using charcoal?? PLs elaborate why coal vs torch.

furball · Post by **furball** » Mon Apr 03, 2006 8:14 pm

Strange brew, I would venture to say that evry one knows that charcoal cooking tastes better than gas grilling

Really, I would think that the amount of wood you can process over char coal is going to be greater that what you can do with a torch in the same amount of time. Also by heating them on the coals you will elevate the temperature deeper in the wood and get better/thicker carmaliztion layer under the charring then if you did it with a torch. I would also guess that you would want to save the gas for brazing together your still rigs then spending it on charring wood.

Furball

Post by **golden pond** » Tue Apr 04, 2006 4:31 am

I'd rather use a wood fire to char my oak over instead of charcoal, I've got my reasons but can't explain.

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Oak Essence VS Real Oak

What do you age your Rum or Whiskey on?

Oak Essence VS Real Oak