Woods other than Oak?

[NGICA]

Hey gents,

Anyone ever tried aging in non-traditional woods? Such as pine, acacia, walnut, etcetera? Since we don't usually have to worry 'bout barrels the expansion/water retention goes out the window, and was wondering if anyone had tried this and what flavor profiles it imparts. I've heard acacia is more fruity, while pine has a minty character to it.

[Dnderhead]

whatever you try make sure it is not toxic,I believe walnut is, others like pine would give you something more like gin.

[ammo man]

Dnder is "right on" about some woods being toxic. Here is a site that still crazy posted sometime back that will help.

http://www.mnwoodturners.com/New_Member ... Chart.html" onclick="window.open(this.href);return false;" rel="nofollow

Bert

[blanikdog]

I've used Apple, Plum, Pear and one other which evades me right now with no ill effects. I intend trying Quince one day, maybe.

[MuleKicker]

i know jack daniels filters through charred sugar maple before aging. Never aged on it? might be worth a try.

[Mud Mechanik]

I know that in the south we grill with Pecan wood, I may try and char some up to do a little ageing. I'm gonna do a little research on the properties of it so I don't create poison. MM

[olddog]

i know jack daniels filters through charred sugar maple before aging. Never aged on it? might be worth a try.

A couple of tablespoons full per gallon of maple syrup in your bourbon will give a similar effect.


OD

[crazyk78]

Hey guys, if you do use say Apple wood, do you need to dry it out fully first?

How much would you use per litre of alcohol to get the flavour through.

[MuleKicker]

i know jack daniels filters through charred sugar maple before aging. Never aged on it? might be worth a try.

A couple of tablespoons full per gallon of maple syrup in your bourbon will give a similar effect.


OD

Very interesting. May have to check that out.

[ScottishBoy]

i know jack daniels filters through charred sugar maple before aging. Never aged on it? might be worth a try.

A couple of tablespoons full per gallon of maple syrup in your bourbon will give a similar effect.


OD

Very interesting. May have to check that out.

I have tried that and it gives a noticable sweetness. Works very well with wheat. I only use a teaspoon per gallon though. Maple aging is seriously worth a try. Its smoky and delicous without much of the sugary after effect. I like to think of it as a "more refined class of oak"...for this region anyway.May favorite combination is 1 stick oak, 2 sticks maple and 1 stick apple.

EDIT: Forgot to mention that maple syrup also reduces the burn from corn to a noticeable degree.

[Coon-ass]

I know that in the south we grill with Pecan wood, I may try and char some up to do a little ageing. I'm gonna do a little research on the properties of it so I don't create poison. MM

We have a beer here called Abita and they have a pecan flavored one. However, they use real Pecans to flavor it.
See link:
http://abita.com/brews/pecan.php

Which brings me to this (without hijacking thread)
I wonder how pecan nuts would be if used in the aging process

[blind drunk]

That looks and sounds delicious Coon-ass. Wish we had that here. bd.

[Mud Mechanik]

Coon-ass,
There is a brewery in Mississippi that makes a southern pecan beer, it is very good, give em a try.
http://www.lazymagnolia.com/" onclick="window.open(this.href);return false;" rel="nofollow

I'm thinking of trying to age likker on pecan wood.