Oak Aging - Experiment

[Franconia]

So I finally found a source for white oak, gotta love Craig's List. A local farmer is selling 1,000 board ft of rough cut, aired dried white oak boards. Found them in his old barn with 2inch of dust on them, aged 4 years. It was like Christmas in July. Bought a 4 12ft boards which should last a while.

After search the forum I used the following technique:
Cut the boards into 1x1x3 inch blocks, wrapped them in foil, then toasted them on the gas grill at 350F for varying lengths of time, 2, 3 and 4 hours. Then charred some of them with a torch.

Tonight I put up up 10 pint jars of UJSM with different oak sticks. Some charred, some toasted, etc.
I used 1/2 sticks in most of the jars.

Now comes the waiting....
Will post later on the results.

Once I find one I like should I remove the oak or leave it?
Can it be on the wood for too long and pick up "woody" flavors? Or does it mellow over time with the wood?

[ron71157]

I've used oak apple-wood and pear. any more than a month and mine does get woody. after a month I take out the wood and the longer it sits the better it tastes. what ever works for you is the "right" way..Have fun