Black Oak
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black_dog
- Novice
- Posts: 3
- Joined: Mon May 18, 2009 6:45 pm
- Location: West Coast
Black Oak
Has anybody tried Caif. Blacl Oak (Quercus Kelloggii) for flavoring. I have a lot of those on my place. Also Interior and Canyon live oaks. Just thought someone might have experience with these. The only thing I have tried so far is dried prunes. I cut up two in quarters and added to 1.75 liters after a couple days left a nice color and left a nice flavor. Took the bite out of the neutrals.
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Slow & Steady
- Swill Maker
- Posts: 322
- Joined: Fri Apr 24, 2009 5:29 am
- Location: ahhhh... I really shouldn't say
Re: Black Oak
Be careful about how long you leave any of the toasted red or black oaks. I did it one as an experiment aging a Pinot Noir wine and the results were much stronger than White Oak. I had to age the wine 2 years before the flavor integrated into the wine and even then it was a bit unusual... good... but unusual.
"If it worthwhile then it is worth a little extra time and effort... all impatiens ever got me was burned fingers and charred eyebrows"