List of woods suitable for aging

[Richard7]

I see cherry listed but cannot find anything about anyone trying it. I have a ton of cherry, may just have to try it anyway

I have tried it for homemade charcoal and it was great but I have never applied it to aging or flavoring booze.

[magnetic_tarantula]

I am just going to medium toast it and follow the same guidlines as I have seen on here(5grams/10grams per 750mL)

[Unsensibel]

Has anyone already tried using oak chips first for wine and then for the hooch?
I just finished aging my wine for about 4 weeks on a mix of medium and no toast oak and am planning on using them on my next run.

Any experience?

[magnetic_tarantula]

http://www.thejapanesewhiskyreview.com/ ... 7710943818

There is mention down in the comments sections of using Red Oak casks.

I did a little research and they use Hogshead barrels which I believe are ex-Bourbon deconstructed then rebuilt to 59gallons with new Red Oak heads. It apparently is very well rated. I have seen it referred to as "red oak" heads as well as Mizunara heads. I haven't looked to see that Mizunara is Red Oak or not. My belief was that it was a white oak, but the "floral notes" may be explained by the red oak having less vanillins.

[Antaean]

I just tried spirits I had on pecan chips that was kiln dried. I nuked them 4 times and let them sit for two weeks. Taste tested them yesterday or day before and it was not good. I am trying to find out if it is not safe to drink or should I just add more clean spirits to the jars to so to speak water the flavoring down. any ideas?

on the another note, I have been reading many posts here about using the heart of the wood etc. Does anyone have a good explaination on how and what someone would need to do if they have oak wood that has been drying since where I leave we have a lot of oak and use it for firewood. Looking for a process of cutting, drying, etc Thank you in advance

[Steep-n-Rocky]

I am intrigued by aging with sugar maple. Onemarleyfan, you mentioned that it imparted a strong maple flavor, was that toasted or charred? I wonder how maple barrels are regarding leaking?

[magnetic_tarantula]

I currently have some aging on Maple. I haven't used it before but I believe Woodford Reserve Bourbon used for one of their special releases. I know Crown Royal has a Maple Finished product. My understanding was that the barrels leaked more so than Oak, and they were toasted not charred(even though they apparently tested charred and felt toasted was better tasting).

I have a wheated "Bourbon" recipe that has been sitting on Sugar Maple for about a month now. I'm not getting much Maple on the nose yet.

[Jbidlack]

I might have to try maple lots of those around the neighborhood. Getting ready to use some red oak from the front yard. Do I use the heartwood? Just trimmed some low lying branches

[MDH]

Madrone Bark Peel. Try it in Vodka first to get a sense of the taste. If you can imagine what that "Smell you get when it rains on a very dry rock/dirt road" is, this is like that - but in a "good" way. Very earthy and smooth.

[magnetic_tarantula]

Where can you buy that? I don't know how common it is but apparently there is a Madrone Bark Tea, so that might give you an idea of the flavor to.

Little bit of searching finds that it grows on Palomar Mountain here in San Diego. I assume peeling the bark has no ill effects on the tree?

Also there is this thread:

http://homedistiller.org/forum/viewtopi ... =4&t=27979

My understanding is that the berries are high in tannins.

[beerkegbilly]

I like to age vodka in white birch sticks

[magnetic_tarantula]

How does that work out? Flavor? Nose? Color?

[Alphacheese]

I just tried spirits I had on pecan chips that was kiln dried. I nuked them 4 times and let them sit for two weeks. Taste tested them yesterday or day before and it was not good. I am trying to find out if it is not safe to drink or should I just add more clean spirits to the jars to so to speak water the flavoring down. any ideas?

on the another note, I have been reading many posts here about using the heart of the wood etc. Does anyone have a good explaination on how and what someone would need to do if they have oak wood that has been drying since where I leave we have a lot of oak and use it for firewood. Looking for a process of cutting, drying, etc Thank you in advance

I love the flavor pecan imparts when grilling so it got me thinking why not age whiskey with it. I sought the knowledge of a connoisseur of fine distilled beverages (my dad) and he said, "Blech, pecan wood is too soft! Gotta use a hardwood." I took his word for it and I am not going to try it. I would just re-distill the ethanol out and start over.

[Antaean]

Thanks Alphacheese, I will redistill the product, and give up on the Pecan wood

[thecroweater]

Always did understand pecan to be the fruit of hickory, having been belted with a hickory stick don't remember thinking how soft it felt . I don't know how good it would taste but I certainly have heard talk of ppl using it,(BBQ comes to mind) unless you were intending to make a cask out of it how hard it is shouldn't be a major concern

[Antaean]

Always did understand pecan to be the fruit of hickory, having been belted with a hickory stick don't remember thinking how soft it felt . I don't know how good it would taste but I certainly have heard talk of ppl using it,(BBQ comes to mind) unless you were intending to make a cask out of it how hard it is shouldn't be a major concern

I use it all the time for BBQ, it adds great flavor !!

[Antaean]

This may be a silly question, but what are some of the techniques you guys use to cut out the heart of the wood like oak? As if it was a branch that was 6-10" across. Assuming the heart of the wood is the dark center, and the lighter around it is the sap wood.

[frozenthunderbolt]

This may be a silly question, but what are some of the techniques you guys use to cut out the heart of the wood like oak? As if it was a branch that was 6-10" across. Assuming the heart of the wood is the dark center, and the lighter around it is the sap wood.

Chop it into 6 inch sections and then use a hatchet and a WOODEN maul to split off the sapwood then split what remains of the heart into bits as big as you like

[Antaean]

This may be a silly question, but what are some of the techniques you guys use to cut out the heart of the wood like oak? As if it was a branch that was 6-10" across. Assuming the heart of the wood is the dark center, and the lighter around it is the sap wood.

Chop it into 6 inch sections and then use a hatchet and a WOODEN maul to split off the sapwood then split what remains of the heart into bits as big as you like

Thank you frozenthunderbolt I was thinking of trying a table saw but did not sound to safe

[thecroweater]

Splitting is better on account of more surface area

[Richard7]

I'm not an aging on wood kind of guy but I think I have read that this wood needs to be dried before it is used for aging. At least a year right?
If I am wrong someone please step in and tell us about how wood needs to be treated before it is used.
I don't think fresh cut wood is good to use cause of the tannings and such.
I'm not planning on using wood but it is good to be informed.

[frozenthunderbolt]

I'm not an aging on wood kind of guy but I think I have read that this wood needs to be dried before it is used for aging. At least a year right?
If I am wrong someone please step in and tell us about how wood needs to be treated before it is used.
I don't think fresh cut wood is good to use cause of the tannings and such.
I'm not planning on using wood but it is good to be informed.

Quite right Richard.

A year for each inch of thickness.

Split them and leave them to weather - if they go grey on the outside that is all to the good.

[magnetic_tarantula]

I had a 150ish year old oak fall in my backyard a few years back.......been weathering ever since, thinking of splitting that into small pieces. My 24inch chainsaw is too small though!

[Truckinbutch]

I had a 150ish year old oak fall in my backyard a few years back.......been weathering ever since, thinking of splitting that into small pieces. My 24inch chainsaw is too small though!

Cut
what you can in stove wood length cuts on the top surface and wedge off the splits to the bottom of the cuts . Either roll what's left a quarter turn or just repeat on the surface that is left if you can't roll it .I've not seen much I couldn't break down with a 24" bar .

[magnetic_tarantula]

When this thing fell it took up so much space. I have about 2/3 acre and it took up half my backyard......It was fun playing lumberjack that weekend!!

[ron71157]

FYI,
Recently acquired some aged pear wood and figured what the heck...at a recent gathering side-by-side tastings resulted in pear being the smoothest and most enjoyable as compared to apple-wood and oak..i tend to agree and so will dedicate my entire SF GEN VIII to pear. YUM !! For what its worth the pears of the tree are terrible!!

[woodshed]

California Blue oak imparts a deep amber quickly and adds a unique nose. For my taste toasted then medium char. Age to desire.

[magnetic_tarantula]

FYI,
Recently acquired some aged pear wood and figured what the heck...at a recent gathering side-by-side tastings resulted in pear being the smoothest and most enjoyable as compared to apple-wood and oak..i tend to agree and so will dedicate my entire SF GEN VIII to pear. YUM !! For what its worth the pears of the tree are terrible!!

Did you toast it then char? Or just straight as is? How about the Crabapple too.

[ron71157]

marley

I toasted at 400 for 90 minutes and then 450 for 15. slightly smoking when they come out of the oven. then I char one side with a propane torch to about 1/8 inch. the crabapple gives off more aroma and flavor but a more woodiness. the pear would seem to provide the best flavor and drinkability. I've tried uncharred, but don't like it as much. Also I leave the sticks in the jar for 1 month. Typically the longer it sits the better it gets...unfortunately mine doesn't last very long.

Just have to keep making more. looking forward to trying the cherry.

Have fun.

[Hammerhorn]

I know this is an old thread, but I feel it is a great start to something that should be kept in one place. Anyway, my question; has anybody used almond wood for whiskey or brandy? I have free access to dead wood for a commercial orchard. I know some people smoke with it, but I looked all over the net and can't find any information on aging with almond.