This first post has been edited to say I have it backwards here in this first post. I did not change the original post just am adding this to it. High % abv gives woody taste. I just have too much on mine. End edit
Looks like I was too conservative in my heads cuts. Sheeot taste hot to me. My keep jug is only 40%. I am "oaking" it and of course it taste woody. Should I take out the oak until I get the ABV to 65% or just add back to it as I get run subsequent batches of UJSSM into it? I do like the vanilla taste that is coming out. Will the woody taste go away or with time and higher ABV content?
Biggest question should I take out the oak until it is 65%
Krook
Last edited by ImaDKrook on Fri Oct 23, 2009 6:50 am, edited 1 time in total.
Id add some higher proof alcohol to it, leaving the cover loose so it can breathe.yes you will loose some but that will mostly be stuff you do not want.
Today and right now I only have vodka type alcohol to add. I do have a fish aquarium pump bubbling inside the 5 gallon carboy. Should I take out the Oak or leave it in?
Without sounding like a ki$$ a$$ I try to read everything within reason that some of you guys write even if it does not apply now. It will at some time I am sure. For example I was re-reading a post by my buddy Dnunderhead and he said the opposite of what I thought about the woody taste. Looks like I got the WOODY taste things backwards. High ABV gives woody taste is what I am reading now. (Wondering where I got screwed up on that one)
I am just beat with this tasting... I must have over Oaked because mine taste like wood and the ABV is 40%. So as not to mislead someone new my opening post is all wrong. I do know mine taste woody. I have it off of the Oak and will let dilution and time be the solution. Sorry to confuse things but I am reading and thinking about this all of the time.
When aging on wood ,you have to "hit" a happy medium, to low of proof and it taste of wood. to high and tannins.
the magic numbers seem to be between 50--and 80%- this depends on the the flavor that you want.
the time also has a effect on flavors.
I thank the flavors are "drawn out" in stages , I do not age much on "sticks" so some one can jump in.
but whould go something like this . first wood flavors, then some tannins, then the caramels so if you use to
much wood or to small of pieces, it never gits to the "Caramel stage". as it whould be "over oaked" if you left it in that long.
somewhere around 5 square inches (3000mm?) per quirt/liter.
(I might not have these in the right order,but you git the idea)smaller amount of wood for longer time.
close enough, both ends of the spectrum you can git off flavors. you need a balence that sutes you.
between 50-and 80% .. 55 to 65% seem a good balance.
I have ran Woody juice over and it turned out nice. Still smells like UJSSM is supposed to and not woody. Lost all of my beautiful color however. It is now at 64% and airing. I did start picking up the woody taste and smell again in the tails at around 40%. I kept it separate just to see what it will do in a month or two, If still bad I will chunk it or drop it in the feints jug. Time will tell.
Krook
This thread has been a disaster. UP, DOWN,LEFT,RIGHT,FASTER,SLOWER.MORE,LESS........... ARGHHHHHHH
Sheeot taste hot to me. My keep jug is only 40%. I am "oaking" it and of course it taste woody. Should I take out the oak until I get the ABV to 65% or just add back to it as I get run subsequent batches of UJSSM into it? I do like the vanilla taste that is coming out. Will the woody taste go away or with time and higher ABV content? 
It is now at 64% and airing. I did start picking up the woody taste and smell again in the tails at around 40%. I kept it separate just to see what it will do in a month or two, If still bad I will chunk it or drop it in the feints jug. Time will tell.