Question on oaking

[T-type]

I've been trying to read all these posts to find out if i put on oak before dilution with distilled water or with the product being deluted with water...
I think its after its diluted because i've heard stories of ppl taking drinks out of the barrel

[SuperDavid]

pick the % you want to oak it at and give it a shot.
different %'s bring out different flavours from the oak...read some more, you'll find the info.

[Husker]

A good rule-of-thumb target ABV to oak age at, is between 62 and 67% ABV. I always target 65%, and if I am a little over or under, things still work out fine. I believe most commercial whiskey distilleries age at about that strength.

I have also heard others who start out at 65%, then every week or 2, water it down 3% - 5%, until they get to drinking range (40-50%), and then allow it to sit at that level for a longer aging.

Since this is a hobby, you can try anything and see if you like it.

However, if you first cut down to 40%, and then try to oak age, I think you will quickly find that it does not pull the quality stuff out of the oak, and will not end up aging your product very well. Also, if you age much over 65%, you will start to pull some pretty harsh stuff out of the oak, which can ruin the final product.

H.

[theholymackerel]

It depends alot on personal taste.

I personally like to age on wood at 100 or 110 proof (50-55% ABV). This would be inefficient and more expensive for commercial distilleries, but I'm a home distiller and don't have the storage problems.

[Aidas]

I age at drinking strength (40% for me). Very happy with the results.

The above advice is right on -- experiment - you'll find what you like.

Aidas

[Husker]

It is the nice thing about this being a hobby. We can experiment doing pretty much what we want, and when we find processes that work well for our palette, we can stick with them.

Certain things have to be done in a few certain ways (for safety reasons), but most of the rest of our methods can be done in different ways, which suit your tastes.

As far as aging, many feel the best way to age, is to simply wait until the next morning after still'n to drink it. Others age on toasted oak, strong, some drink proof. Some use charred oak, some use maple, some use apple, etc.

As you have seen, you ask a question which has as much personal interpretation as you did "Question on oaking", and you will get many varying answers, which may seem to have contradiction with each other, however, you are getting answers from real people on what has worked well for them, and what produces a drink they like to drink. You can use the suggestions, and fine tune them, and you will find your own like in time.

H.

[As-Ol-Joe]

I like to use 4 ounces of charred oak to a gallon of spirit and let it sit at least 3 weeks. Shaking and opening it up occasionally to let it breathe a minute. It gives me a smoky woody flavor that I like. Neighbors love it too.

[T-type]

thank you everyone for your input. Im aging in a glass jar with a few oak chips now. im trying the distress aging of freezer during the day and out with a coffee filter during the night.
I'll see what i like.

Thanks!