Jack daniels smoking chips

[drumkiller]

So i decided to try aging some of this nice and smooth corn liquor. Well, to make a long story short, i had a hell of a time finding white oak to use so i decided to use some of the jack daniels smoking chips. I am no fan of jack daniels, or really any sour mash bourbon or whisky but i sure love this corn liquor.
Picked up some chips at the local ace hardware and as i'm starting a batch in the garage i notice the inside of the bag of chips is getting condensate on it already (no ac in the garage, ya it was hot out there) and figured i better dry them some before using them. Instead of putting them in the oven for a few hours, i just put them on top of the beer keg/boiler. After the run was done the chips were noticibly drier so i grabbed 6 chips and put 3 in one jar and 3 in another jar.
Here is a pic from less then 24 hours after putting them in.

[Gimp]

looks good.

I'm trialing some chips as of last night too... Mine hasn't gone to such a colour yet, was thinking of adding more chips but figure i'll just wait a few more days.

[Dnderhead]

Whatever trips your trigger I like mine white or barrel aged but if it suits you that what maters

[Gimp]

I really want to get into using a barrel, but figured that if I can get it to taste nice with chips, then I'll purchase a barrel.

[Dnderhead]

If you want some stuff to save nothing like long and slow aging- and a suggestion if buying a barrel git one toasted or lite chard the char removes
flavors and you can add or filter before/after if you want ( charcoal is good only good one time why have it in a barrel ?)

[Gimp]

When I get closer to looking into barrel aging, I'll probably poke you with a PM Dnderhead for some more info if thats ok.

[Dnderhead]

OK right hear not going any where ( I dont thank ) hears a pic of the by gon dayes ----------------

[Centimeter]

Dnder...you're my hero.


Also, I'd be interested in a report of how this stuff turns out. All of my experiences with chips have not been ideal. It's good though that you didn't toast the chips as virgin oak is definately the way to go for corn whisky.

[lawnman 2]

i have seen these at bbq shops and at major hardware stores
was wondering hoe you are useing them to flavour??
do you put them in your brew as you would if you were using chips
would be interested in using them cheers
aaron.

[Corn]

bump.....i really would like to see how this is turning out, i have 3 bags of these chips in the garage.

[Gimp]

I'll try some of mine.

I basically had some spirit left over from a sugar wash, I chucked some chips in a jar with the alcohol @ 60%

Its been soaking for 11 days.

[Gimp]

Well, I didn't use many chips in the jar, but it has taken on a light/medium colour and has a slight taste of burbon.

I'm going to let it sit another 10 days and see if it gets any stronger.

does anyone have an idea on the best percentage to soak chips with alcohol?

[Hack]

I've got a book that recommends about 1gr oak to 1ltr of distillate. Or two pieces about 3/4" square to a quart. I've tried it. It works fairly well.

[StabbyJoe]

Most on these forums seem to oak at approx. 65%abv...
Seems like a good place to start.

[lawnman 2]

i always soak everything at 40% then all i have to do is strain off and shes ready top bottle and drink no further mucking around with watering down just bottle and way you go.

[lawnman 2]

i have seen these at bbq shops and at major hardware stores
was wondering hoe you are useing them to flavour??
do you put them in your brew as you would if you were using chips
would be interested in using them cheers
aaron.

so any respone to me as how to use these things or do i just experiment my self i thought this forum was to help other brewers if not dont worry about it.
i thought it would be nice to respond to a questionable post since some one els started it and all i did was ask a question

[Gimp]

I'm sorry, but I don't have any experience so I don't comment...

[Dnderhead]

I thank that is one of them that they use ( i do not use my self) as far as experimenting that is what it is all about,
if you read something on hear you try it, mite work for you mite not, every buddy is different just make shir you
use safe products

[punkin]

i have seen these at bbq shops and at major hardware stores
was wondering hoe you are useing them to flavour??
do you put them in your brew as you would if you were using chips
would be interested in using them cheers
aaron.

so any respone to me as how to use these things or do i just experiment my self i thought this forum was to help other brewers if not dont worry about it.
i thought it would be nice to respond to a questionable post since some one els started it and all i did was ask a question

Nevr tried em, so can't advise.

If you read every applicable thread here in the flavour and aging section you'll get a lot of advise though, and you won't have to wait.

This forum is here so we can exchange ideas. It's not service on demand though.
If other people here are using different methods, would you prefer they come in and correct you in every thread and point out the way they do it instead of giving you advice?
Or just make something up?
That's the other option if people don't have personal experience with what you're asking. Generally here because most are using a superior product (home made sticks or barrells) i'd say.

[Piter]

A few years ago I used these chips to age some of my homemade beer. I used too much and the oak flavor was very intense. Good but very intense. Go easy at first.

[Hawke]

If they are anything like the brew house type chips, i.e.: Silver dollar diameter and about 1/4" thick, I'd use 3 per quart as a starting point.

[blanikdog]

A few years ago I used these chips to age some of my homemade beer. I used too much and the oak flavor was very intense. Good but very intense. Go easy at first.

This is good advice. It's very easy to over oak, I've do it many times but I think I finally have it after following punkins method.

I now use two sticks about 5/8" - 3/4" X 5" long per quart and it seems to be OK. Your taste is the best guide. Remove a small amount of the oaking hooch, dilute it to about twice the volume with water and taste it. You'll soon get to know what suits you best.

[lawnman 2]

ive been told that most of bourbon or whiskey flavour comes from oak so the longer its soaked the better it is correct?
so the more oak you add the less soak time?
but yes ive used toasted oak and its alot stronger than american oak and a real strong flavour i think i have over done it too a couple of times
but at the end of they day you drink it and learn for nxt time.

[trthskr4]

ive been told that most of bourbon or whiskey flavour comes from oak so the longer its soaked the better it is correct?
so the more oak you add the less soak time?
but yes ive used toasted oak and its alot stronger than american oak and a real strong flavour i think i have over done it too a couple of times
but at the end of they day you drink it and learn for nxt time.

Pretty close, I'd say yes on the first question but absolutely no on the second. There's no substitute for time/age no matter what you're talking about. You need IMO at least 90 days on the oak and at that time if you're overoaked you used too much. Think about the commercial guys leaving their whiskey etc. on oak for years to get to the point it's at when bottled. Some of it is still rotgut after all that time, now imagine making a superior product to begin with and aging that long what your outcome will be. The Oak does add flavor but you can't make vodka and oak it and make it taste like whiskey, just oaky vodka.

[Corn]

Dealing with the jack chips......
i masserated some of these chips in vodka and added the almost black liquid to my sugar wash distilate along with some honey and a hint of vanilla with some ginger root and all spice. This stuff was amazing the oak liquid itself i could drink alone, it had a very nice taste similar to tea.....but with wood .

[bronzdragon]

Some of those smoker chips have artificial ingredients sprayed on them. Make sure you're not putting something in your drink that would be poisonous.

As for me, I buy pieces of sugar maple and white oak off of ebay and char them myself with a torch. Then I use those pieces to age with.

cheers

~bd~

[atticpc]

Hi All

The brew is a UJSM based on rolled barley rather than corn. Couldn't get corn.

Over in Ireland I had issues in getting some good wood - so ended up getting some JD chips smoking chips, along with some cut up French wine barrel smoking chips, cherry, plum, apple, and a few others.

About a month ago I put 20 gms of JD chips on 2500ml @60%. Tastes pretty good - but I had also added 20 ml of Maple syrup - so I don't really know what added the flavour. So done a bit more distilling since. I now have
40 gms JD chips on 4 litres
40 gms toasted french wine barrel on 4 litres
40 gms toasted maple floor board on 4 litres.

No idea what they are going to turn out like but unless I have over oaked I think that they should be pretty good. The 20 gms of JD on 2.5 litres @60% is only getting better. Watered down to around 45% now.

Will report in again in a month or so.

[Butch50]

I have been using a combination of JD chips, and heavy toasted oak chips from brewhaus. I just toss about half a handful of each into a gallon of 180 proof and let it sit. It's a good combination. So far about 3 to 4 months seems to work.

[Sozza]

I have found that the Jack Daniels chips, and the Jim Beam chips for that matter, have required much longer a time than said on the respective packets, 12 months or more. The only Jack Daniels smoking chips I have ever seen were more like a charcoal pellet, they may be good for filtering your spirit.

[Bsnapshot]

I came across this web sight that you can buy wood chips and chunks of many types of wood from Apple, Apricot, cabernet, maple, orange ect. I have never ordered from them but it may help some others out..

http://ronzsmokinwood.com/myshop/smokin ... -c-39.html" onclick="window.open(this.href);return false;" rel="nofollow