oak alternatives

[gobbler777]

I read the sticky about oak alternatives, but i would like to here from some of the members how their outcome was using oak alternatives. Like how much to a pint/quart ect.....so the likker didnt end up with to much flavor. Also i would like a recommendation on which online company to buy from as far as the best quality.

[ScottishBoy]

There are several threads and references inside the Flavoring and Aging group. A search for over oaking will yield good results as well.
The ability to make your own presents some very unique opportunities. The question of quality will come up but only in a broad sense as you will be looking to put your own personal mark on your concoctions. I, for example, have had tremendous fortune with apple wood matched against a 60/40 corn/grain distillate. I am currently working on a triple wood steep that should put the finishing touches on a UJSSM. It will be 60% maple, 30% apple and 10 % cherry wood.
You can bet good money I will be force aging that batch like there is no tomorrow.

The really neat thing about making your own is that you can say to yourself " I wish this had a little more ( insert flavor here ) and then you can do it.
In the end, one persons quality may not be as valuable to you as another, but definitely ask around.

SB

[gobbler777]

yea your right wish i wouldnt have posted that but its here now, getting alittle ahead of myself

[ScottishBoy]

No harm in getting excited about it...It is SUPPOSED to be a fun hobby!

Once you get a few runs under your belt, then you will start thinking about your next target which will be aging.

Good luck and Welcome!

[gobbler777]

i have actually did quite a few runs, im just wanting to do something different with my likker, i think im going to get a cask and put me some of my likker in it and just forget about it for a while and see how it turns out, just seems like im always trying a way to figure out how to do something faster and something usually doesnt turn out when ive ruched things, thanks for your reply and getting me on the right path again - slow and steady

[WalkingWolf]

I, for example, have had tremendous fortune with apple wood matched against a 60/40 corn/grain distillate.
SB

SB
How would you describe liquor that has rested on apply wood? (and anybody else that may have aged with apply wood) I mixed a drink with some UJSSM corn that has been on apply wood in the freezer/countertop cycle for 10 days. Taste like a tea you'd mix up in summertime. Hate to say "Iced Tea" but that is what comes to mind when I taste it. This is the same liquor that comes out really nice bourbon-esque when oaked.

Interesting flavor to say the least. I have a bag of cherry chips that I'll have to try.

[kiwistiller]

colour me jealous - my only apple wood experience was a resounding failure.

[WalkingWolf]

It was pack of apple chips to add to a smoker. I put 4 handfulls in foil and sealed. Placed on the gass grille @ 200 F (~93C) for 4 hours. Did not char. This is not a "sippn" whiskey but is a good mixer. Mixed with ginger-ale and it is like a "hard" iced tea.

[rubber duck]

colour me jealous - my only apple wood experience was a resounding failure.

You must have gotten a hold of some bad wood Kiwi. Apple is one the few alternative woods I've had success with.

[kiwistiller]

It may or may not have been before I really understood toasting or charring

[ScottishBoy]

Pure apple wood I usually bake at about 350 and wait til it gets into the deeper browns. Then I char a few pieces so I have a mix. I force age for a week.
The taste?
My latest batches have been a little heavy on the malty taste and corn, but the apple brings out the toasty goodness. Its sort of like the difference between eating barley cooked cornbread and eating cornbread that has a brown toast to it. I like it since it doesnt have the specific bite that oak has, but brings a smokiness and slightly fragrant aftertaste. Apple is also very forgiving if you happen to have sapwood in your sticks as it toasts very well, but it does leave a very mild afterbite. One thing I havent done is char the apple. I get it to where its just barely smoking and I can smell the apple aroma, then its right into the jar. I cap while there is still smoke in the jar.

I have been thinking about aerating with smoke as an experiment.