Forgot a post about makin' oak chips...

[Bujapat]

A few weeks (or months) ago, I read a post about makin' oak chips. In fact, if I remember well, it was about oak sticks, toasted at 200°C in a kitchen oven...
I tried a search, without success...
Does anyone remember and should help me.
Sorry for this stupid request

[Aidas]

Bujapat,

It might have been me. Because that's how I do it. I split the oak into strips about 10 cm long, 1.5 cm x 1 cm. wide. I wrap them into aluminum foil -- up to two layers of 5-6 strips. The packet ends up looking like a sandwich wrapped in aluminum foil.

I bake them in a 200 degrees celsius oven for two hours (light toast) or 4 hours (dark toast). Next time, I'm going to toast for 3 hours, as I've noticed that 2 hour toast is a little too light for my taste, and 4 hours produces a strip that gives sooooooo much color to the distillate, that it turns almost black (though the taste is very nice).

This toasting brings out vanilla flavors in my oak, and I'm very happy with it.

Try again!

Aidas

[hornedrhodent]

It's a very slow process starting with an acorn.

[Aidas]

hornedrhodent Posted: Thu Aug 24, 2006 2:09 pm Post subject:

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It's a very slow process starting with an acorn.

Smartass!

[Bujapat]

Big thanks Aidas...

The Alzheimer problems !

2 questions :
How long do you let age your stuff?
What amount of wood do you put /amount of spirit?
At what %ABV do you age your stuff?

[Aidas]

Bujapat,

That was three questions.

I wish I could age my stuff more than one month... However, even in that short time, UJ's sourmash is ambrosia. Now that I've got a bigger batch going, I hope I'll be able to keep from drinking it so quickly... and manage to keep some for longer aging.

I havent managed to keep ANYTHING longer than a month... I know, I know, I sound like an alcoholic, but when the stuff is soooooo good, and you've got visitors every weekend, it seems to go quickly.

Anyway. I usually use about 5-6 strips per 2.5-3 liters (I soak in 3 liter glass jars). I also add (sometimes) 5-6 peppercorns and sometimes 4-5 cilantro seeds. For my fruit brandys, I also add a shot of raisings (if I feel like making a sweet brandy).

I age everything at 40%. (Again, knowing myself, I know that I'm going to want to taste it during ageing, so if I aged it at a higher proof, I'd have to dillute every time I cheat... )

By the way where in Belgium do you live? I travel to Brussels every once in a while...

Aidas

[Aidas]

Bujapat Posted: Thu Aug 24, 2006 2:22 pm Post subject:

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Big thanks Aidas...

The Alzheimer problems !

Are you sure it's Alzheimer's? My memory seems to fade as I distill more and more!

Aidas

[Bujapat]

Hi Aidas...
Thanks for the answer... I've the same problem like you : drink much faster than produce! I have now 11 liters of 70%ABV Uncle Jesse's Sour Mash Spirit, that's why I am inerested in new aging method.

I live in south of Belgium, 90 km far from Brussel, not so far since it's a little country!
About Alzheimer, I hope I'm too young...So maybe you're right about distilling and his effects on memory!!!

[Aidas]

Doesn't sound like you drink faster than you distill! That's about 20 liters of 40% stuff! If I could manage to produce that much, I'm sure I'd be able to put a fair amount away into the cellar and try to forget about it.

Aidas

[Bujapat]

I've many friends who like my stuff... My wife likes it so!
But, yes, I plan to age a great part of this stock!