Aging whisky on oak chips

[Rachiu]

This is the malting-mashing-fermenting-distilling-aging journal of my bourbon whiskey:
http://bauturi.3xforum.ro/post/30/1/Whisky_din_porumb/" onclick="window.open(this.href);return false;" rel="nofollow

I stuck to the toasting and charring of my oak chips.
How much oak chips (in grams) should I use for 6 liters baby whiskey at 70% ABV?
How long and how intense the fire should be in the oven for toasting and charring my oak chips?

[bigwheel]

Well there is a bunch of snobs on here who nag about folks who use chips. It has to be perfectly toasted sticks about three inches in diameter from the French Alps etc. Now I was fresh out of Oak chips but I had a bunch of apple chips so I toasted some up on the fire and threw them in the hooch. Try half a handful and see what happens..lol. Now you may be a little high on the alchy level. I think you only supposed to do that burnt wood deal when it gets to 120 proof or something in there. I got some down to 90-100 I think. Just counted it as everclear and used half water. That should work huh? The apple has already imparted some nice color and it only been rocking for two days. I been moving the jugs from the freezer to the top of the ice box and giving them a shake. Somebody say if you do that for three weeks it fools the shine into thinking it been in charred oak barrels for a decade or two. I also hand washed..boiled and oven dried a stellar selection of bbq lump charcoal..aka Ozark Oak from Yellville Arkieville. Its actually in Snow Arkieville but Yellville apparently has more bag appeal. Anyway after it gets some color I am threatening to drop a chunk or two of that charcoal down in there for a week or so..if I dont sample it all up first. Keep us posted on your deal

[heartcut]

For 110-130 proof whiskey, I like 20g oak or apple chips per liter for 2 weeks to a month, then filtered out, tasting all the time for what's "just right".
I prepare the chips by baking at 160degC for 1 hour and lightly charring in the broiler. There's lots of ways to do it, but this works for me.

[blind drunk]

Well there is a bunch of snobs on here who nag about folks who use chips. It has to be perfectly toasted sticks about three inches in diameter from the French Alps etc.

hahahaha

[bigwheel]

For 110-130 proof whiskey, I like 20g oak or apple chips per liter for 2 weeks to a month, then filtered out, tasting all the time for what's "just right".
I prepare the chips by baking at 160degC for 1 hour and lightly charring in the broiler. There's lots of ways to do it, but this works for me.

Thanks a bunch for the tip on the apple chips being fit to use. I saw one brief mention of it somewhere on here but never did hear a final analysis of the pros and cons. I will snag Oak chips next time. I had the apple chips before somebody convinced me to take up the essential extraction hobby. I prob have a ten year supply or so. How hickory chunks do on this deal? I have a twenty year supply of those. Kindly let us know.

[rgarry]

I have been experimenting with different amount of oak, different proof and different time on oak. Problem is that I like them all. I need a more sophisticated palate.

[blind drunk]

Good thread -

http://homedistiller.org/forum/viewtopi ... =4&t=11326

[Rachiu]

I roasted them in the oven. I don't have any control on the temperature. I left them 3 hours at low heat and the result was this:

[heartcut]

Looks good- now, to char or not to char. Sounds like perverted Shakesphere. If you do, go easy, they burn up pretty quickly.

[NcHooch]

Well there is a bunch of snobs on here who nag about folks who use chips. It has to be perfectly toasted sticks about three inches in diameter from the French Alps etc. :

...you aint been listening BW, it's the Appalachian mountains ! LOL

@Rachiu, those look nice man, you could use 'em just like that, or char some, and use 1 char and 1 toasted in each container. I think someone mentioned already, but ya, 70% ABV is too high, as I recall it extracts too many tannins. 60-65% is ideal.
hope that helps,

[King Of Hearts]

The temperature of the toasting will affect the flavour that develops...http://homedistiller.org/aging/aging/wood" onclick="window.open(this.href);return false;" rel="nofollow

[Washashore]

Personally, I prefer a nice alligator skin char.

[King Of Hearts]

Personally, I prefer a nice alligator skin char.

I char until the wood starts to turn red, about ten sec with a propane torch.

[bigwheel]

Thanks King very informative. Now how do the bark of the wood fit in this picture? Do we want some or none etc?

[bigwheel]

I roasted them in the oven. I don't have any control on the temperature. I left them 3 hours at low heat and the result was this:

Looking good..fine job. Think the young man from NC is giving some real plausible advice on toasting half of em direct over the fire. I seen em on TV blasting out the Jack Daniels Barrels witch propane torches..and they get a real good char on em. Now be sure to stop when it gets into Almond and before it hits Acrid:)
.

[frozenthunderbolt]

Thanks King very informative. Now how do the bark of the wood fit in this picture? Do we want some or none etc?

You want seasoned heart oak. Not sap wood. Not bark. The look in the pic comes from hitting the wood hard with a mapp gas /propane torch for a while then quenching it in water, and then adding it to your booze.

[King Of Hearts]

Thanks King very informative. Now how do the bark of the wood fit in this picture? Do we want some or none etc?

You want seasoned heart oak. Not sap wood. Not bark. The look in the pic comes from hitting the wood hard with a mapp gas /propane torch for a while then quenching it in water, and then adding it to your booze.

That's not my pic and mine looks nothing like that. That's way over done imo.

[Rachiu]

It begins the browning...
The smell is wonderful.

[likkerupfront]

is the general concensus of you folks who char to boil or not boil to rmove tanins after the toasting or charring is complete?

[King Of Hearts]

is the general concensus of you folks who char to boil or not boil to rmove tanins after the toasting or charring is complete?

No boiling, use sticks not chips.

[Washashore]

That's way over done imo.

A true "char" acts as a carbon filter that takes up sulfur compounds. The "alligator skin" provides a pathway Into the pores of the oak. In fact, it is illegal in the United States for commercial distilleries to age any straight whiskeys (including Bourbon) in anything but fully charred barrels (usually up to 1/8" deep). A full char will also "age" the product faster.

On the other hand, toasted sticks will provide more lignin and vanillin than charring. For a more complex congener profile in my whiskeys, I like to char 2/3 of each stick and toast the remaining 1/3 (I do this in my wood stove). In my rums, I prefer a heavy toast to a very light char.

[jmashspirits14]

Is there an exact amount that should be considered or guidelines for grams of oak chips/sticks when aging whiskey? I roasted my heart wood white oak sticks at 350f for 4 hours, I then charred them just enough that I could still see some of the roasted color in the grains of the wood. They have beautiful color and smell and i'm ready to add them to my whiskey I just don't know how much to use. I'm looking for a nice semi sweet to vaniilian flavor and color. I would have posted some pictures but my phone takes pictures to big for this site and I can't find any options on my phone to resize the pictures.

[rad14701]

I would have posted some pictures but my phone takes pictures to big for this site and I can't find any options on my phone to resize the pictures.

You'd have to install an app to resize on most mobile devices... Or email them to a PC, resize, and email back... Or just use the right too for the job, a PC for visiting the site...

[USMC Cntry Boy]

jmash this is based on my experience and yes there is recommended amounts in this forum meaning more reading time needed by you but anyways........I use 6inch staves that are 1in sq which comes out to 26 sq in per stave and I use two of them per gallon which comes out to 52 sq in per gallon. I have left it in my liqour for 9 months and currently have some coming upon a year on oak and have not had any trouble with over oak people talk about. I would suggest 6 months minimum and keep your fingers and mouth off of it other then to give it a shake every week or two and let it breath becouse your liqour is going to change its characteristics so many times that it will drive you crazy trying to figure out whats going on in there. Even my white dog rests for at least 4 months. After you add your oak if you cant wait at least 6 months to a year on it I might suggest fruit infused or white dog becouse you will probally be disapointed with the results good luck and you didnt really say what you was going to age in so if its quarts i would divide that 52 by 4 for a quart.

[jmashspirits14]

Ok great , I appreciate the info. For my first time aging I usrd 7 grams of half roasted and half roasted then charred so 3.5 grams of each of dried white oak hearts. Its been 7 days now and the color is looking very nice so far, its a nice rich peach color. I let it breathe every few days and give it a gentle shake when I let it breathe. Not on this site but I read that 15 days aging in this manner is the same ad aging in a barrel for a year and not to eave the oak sticks in the likker for more than 20 days or it can start tasting woody. That makes no sence to me because aging in a bsrrel for years doesnt cause a woody taste. I have some grape, apple, and peach wine brewing to make brandy and I would like to age some of that also but I havent found enough info yet on whether brandy if proofed down with distiller water also or if its left at the proof it is distilled at. In my mind dilluting with water would dillute the slight fruity notes of the brandy but then again it doesnt really dillute the corn flavor of corn liquor. I apologize if that subject doesnt belong here. I just want to put it out there also that I dont have access to a private pc. I definately dont want to access this site from the library. Thanks again!

[S-Cackalacky]

If you ever use chips (like JD chips), it's probably best to go by weight. I usually use 1 oz per 4/5 quart of 120 proof. The amount is a matter of preference. You could do more.

I also nuke mine for about 3 cycles before straining out the chips and adding 3 or 4 of the quart jars to a one gallon pickle jar. I let it age in the gallon jars for at least a couple of months. I shake it and air it every couple of weeks.

[thumper123]

Is there an exact amount that should be considered or guidelines for grams of oak chips/sticks when aging whiskey? I roasted my heart wood white oak sticks at 350f for 4 hours, I then charred them just enough that I could still see some of the roasted color in the grains of the wood. They have beautiful color and smell and i'm ready to add them to my whiskey I just don't know how much to use. I'm looking for a nice semi sweet to vaniilian flavor and color. I would have posted some pictures but my phone takes pictures to big for this site and I can't find any options on my phone to resize the pictures.

Slice and plane your white oak no thinner than 3/8". Cut into 6 sq. in pieces, I use pieces 1 1/2 " X 4". Char them with a Mapp gas torch until they are alligatored and no oak shows - only char. I don't toast at any particular temperature to bring out vanillans. I've always had plenty. Use three of these pieces per two quart mason jar for a year then check it. You might want to pull one or possibly two pieces at that time. After two years, or however long you can keep your mits off it, the vanilla will jump right out of the jar at you. With vanilla comes your sweetness. I found this gem of advice somewhere on this site, and it's way better than all the things I ever tried before.

[jmashspirits14]

Thank you all, now see that what I mean about this site. Now I love this site don't get me wrong, but there is A LOT of info on this site and it is spread out everywhere. Most any questions I could ever have the answer is probably here somewhere but when I ask questions I am usually smack in the middle of doing something and am looking for a quick direct answer so I can proceed. That doesn't mean that I don't read, its going to take me quite a while to view all the info here as I don't have much time to just sit and read, any spare time I do have I try to spend making alcohol. I appreciate everyone here and their methods for teaching, it just get aggravating when your right in the middle of something and you come to a road block and try to get an answer to move on and many people won't give an answer but want you to search the site for the answer. That could take hours especially when my phone isn't very compatible with this site and its all I have. Everyone should see what I have to go through just to post a question or comment. Lol. Sorry for all that, I just wanted to explain myself a little bit. Thanks again for the help!

[Jimbo]

is the general concensus of you folks who char to boil or not boil to rmove tanins after the toasting or charring is complete?

No boiling, use sticks not chips.

+1 Soak in cold water for a few hours or overnight, but no boiling.

[jmashspirits14]

A person would have to boil oak wood for hours changing the water each time it becomes colored to remove the tannins. Acorns are done this way to be able to eat them. Boiled until the water becomes stained, then drain the water and repeat as many times as it takes until the water no longer becomes strained. I think this would probably ruin the wood for aging whiskey. The heart wood contains less tannin than any other part of the tree and I would say this is one of the reasons the heart wood is used. Im new to distilling but I am a tree and shrub professional.