some floats, some sinks

[drgreanthumb]

I've decided to try and duplicate a rakia i had in Bulgaria. Theirs is aged in un-toasted oak barrels. I can't afford one so i went out and cut several 8 inch round by 8 inch long oak rounds out of a fallen oak tree. Using my hatchet, I cut sticks big enough to fit into my gallon jug (which was 3/4 full, but now only 1/2 )... I put 3 in the jug, then put 2 in the toaster and toasted em until they were golden brown, then added them too. I turned the jug sideways so the sticks would be completely covered. (This was yesterday afternoon) When I check it this morning, I notice that it has already taken on a beautiful golden color (not sure about flavor yet ... still drinkin my coffee) The first 3 are still floating but the 2 toasted ones sunk to the bottom. WHY? was anyone ever tried this or seen this happen? I'll give it a taste test this afternoon to see if I've ruined it.

[Bull Rider]

What species of oak? Some types of oak are used for aging, and some types are avoided.

I've been using French Oak from a once used wine barrel, but I've also used White Oak too.

What part of the oak wood to use has also been discussed, IE, sap wood, or not.

Bull.

[drgreanthumb]

Hey Bull ...
I got it from my back yard ... maybe i made a mistake... but i believe it is the white oak... i used the "lightest colored" part.

[drgreanthumb]

maybe this helps?

[kenfyoozed]

I used oak chips for grilling to give my sweetfeed whiskey a golden color and to age. When i first added all the chips floated. After a month, nothing floated. I just figured some got "water logged" before the others. Denser grain would allow the piece to float longer and traps more air. Give it time, it'll sink!

[Caprimulgus]

I would think the Bulgarians use Bulgarian Oak? One uses, what one can get, I guess. But tell me, drgreanthumb. What is your thought in toasting when duplicating a Bulgarian drink, when they don't? I'm not critisising. Just qurious

[Braz]

If I read your post right, you have five 8" long sticks in a half gallon of booze? That sounds like way too much to me. Others with more oak aging experience than me might want to chime in.

[Kentucky shinner]

If it were me, I would have used a torch and chared the oak some but I would only use 1 of the sticks. If your not carefull you will over oak it. I say this but I have never used Oak that was not chared somewhat.
Just my 2 cents man,
KS

[Smokehouse Shiner]

Hey Dr. Greenthumb I have nothing to add on your oaking question but Im very interested in your rakia experimentation. I recently had a Bulgarian woman visit my neigbors and I broke out a bottle of corn shine. She fell in love it and started tryin to tell me about drinking rakia right off the still back at home. I tried to gather recipe or tequnique information but the language barrier was too great to get much more than its made from plums and this was best she had ever had next to the homeade rakia from her homeland. Id like to suprise her on her next visit with some Rakia of my own but searches have turned up very little. Care to expound on your recipe and experiences in Bulgaria? Thanks.

[blanikdog]

If I read your post right, you have five 8" long sticks in a half gallon of booze? That sounds like way too much to me. Others with more oak aging experience than me might want to chime in.

Sounds like a lot to me too, braz. A little for longer is the golden rule for me after tasting some of my early overoaked spirits. I'd probably use one stick and taste check weekly.

The sticks will sink as they become "waterlogged" Drgrean. It's quite normal. Well, that's what I've found anyway.

[drgreanthumb]

I would think the Bulgarians use Bulgarian Oak? One uses, what one can get, I guess. But tell me, drgreanthumb. What is your thought in toasting when duplicating a Bulgarian drink, when they don't? I'm not critisising. Just qurious

yup, your right ... i was trying to get the color and flavor ASAP ... but perfection can't be rushed... but let me say this, it tastes, smells, and looks like what i had over there, it turned out very good ...

blanikdog, Kentucky shinner, and Braz ... sounds like i added too much, but no need to worry, this batch just isn't going to last very long i won't give it time to "over oak" ...

[Azframer]

I am betting that the ones that sunk were closer to the heart of the log and the one that were floating were closer to the outside so they are dryer than the heart.

[drgreanthumb]

Hey Dr. Greenthumb I have nothing to add on your oaking question but Im very interested in your rakia experimentation. I recently had a Bulgarian woman visit my neigbors and I broke out a bottle of corn shine. She fell in love it and started tryin to tell me about drinking rakia right off the still back at home. I tried to gather recipe or tequnique information but the language barrier was too great to get much more than its made from plums and this was best she had ever had next to the homeade rakia from her homeland. Id like to suprise her on her next visit with some Rakia of my own but searches have turned up very little. Care to expound on your recipe and experiences in Bulgaria? Thanks.

Anybody and Everybody has grape vines in BG. so traditional Rakia is made from grape, but often other fruits are added also. apricot, peach, plum, apple, pear what ever is available. pot still is key. after the still is loaded, a handful of herbs is pitched in. i don't know what herb it is ... everyone is sleeping over there now, but i'll find out for you tomorrow.

my version consisted of a 30 gallon barrel, loaded to 16 gallon mark with pears that i got free. i 1/4 erd them then slowly boiled em with water till soft. then i smashed em best i could. i added 15 lbs suger melted with boiling water. then added 3 table spoons bakers yeast on top and let it go. once finished, i strained out all pears, added more water, sugar, and yest. then i distilled the liquid, saving everything except the foreshots. then once the second batch was finished fermenting, i loaded the still with it and added everything from the first batch too. i ended up with almost 2 gallons... one i left clear, the other i put the oak ... i now wish i would of fermented the pears a 3rd time and got some more out of it... i take the first pint and save it for the next run, then i go by taste till i hit tails... i defiantly need to get a parrot and a alcohol-meter. next year i want to go all grape ... we'll see .... hope this helps a little...

[Smokehouse Shiner]

Thank you good Doctor. So a basic grape or fruit brandy is what were lookin at. Plus this mysterious herb. Happen to have a pear tree in my yard. Better get to it before the frost does. Think I could get away without boiling em? Use the old sharpened paint mixer trick? Wake them Bulgarians up, we got likker to make.

[drgreanthumb]

Thank you good Doctor. So a basic grape or fruit brandy is what were lookin at. Plus this mysterious herb. Happen to have a pear tree in my yard. Better get to it before the frost does. Think I could get away without boiling em? Use the old sharpened paint mixer trick? Wake them Bulgarians up, we got likker to make.

yup, a good fruit Brandy, Rakia, or an Obstler is tough to beat in my opinion.
If those pears are still good, use em!
i used a big SS stock pot on my propane burner and boiled my pears one pot load at a time. keep it low flame, its easy to burn! i added water just enough to cover em. The "sharpened mortar mixer" should defiantly do the job. i used a potato masher, what ever gets the job done my friend... i still haven't got the name of the herbs, but i promise i will by tomorrow and let you know.
I am by no means an expert distiller ... infact, this is the first batch i've made that is REALLY REALLY GOOD. everything so far has been mediocre. so when i got a complement from my wife ... i did something right! there's a hundred guys on this site that can point you in a better direction, i've found that experimenting, reading, and asking questions helps to improve my hobby's end product. one thing that is soooo important is patients. I take my time, and run it slow. catch ya tomorrow!

[Smokehouse Shiner]

Thanks man.

[drgreanthumb]

OK, so after much trial and tribulations, investigating and translating, I found that Coriander what the herb used. (http://en.wikipedia.org/wiki/Coriander" onclick="window.open(this.href);return false;" rel="nofollow) Other possibility I thought were used in the recipe were Anise, Fennel, or Tarragon which, from what I understand are used in Ouzo and some Absinthe. But the Rakia that I saw made, contained a handful of Coriander seeds then ran through. Rakia is a wonderful, fruity, and distinct flavor drink usualy served straight or on the rocks. I hope I was able to help a little.

[Smokehouse Shiner]

Thank you for all your effort Dr greanthumb. Corriander seeds are easy to get so Ill use them for an authentic rakia. Picked what pears the tree had yesterday. Not too many so ill probably combine with something else when I get around to making it. Froze the pears for now till I get time and fermenter space. My Bulgarian friend(a hot blonde) will be pleased. I hope.. Cheers!