how long to leave on oak and when to cut/ add glucose

[Thebigthumpa]

Hi. Was wondering how long I should leave my ujssm and sweetfeed on oak? They have been on about a month and reached a desireable colour, and should I cut down to 40% or just leave it at 55%. Also when should I add some glucose to round out the flavour?
if I cut it down to 40% should Iet it get a fair bit darker?
thanks again guys

[Dan P.]

You shouldn't need to add glucose. I have actually never heard that before. The oak should give you plenty of sweetness.
How long to leave on oak? Depends how much spirit on how much oak. It is really only you that can answer that question. Oaking seems to be one of the hardest things to get right, and of course it depends on personal taste, so many variables in spirit, wood and level of char/toast.

[MitchyBourbon]

When oak my bourbon I taste once a month. I taste more often when I think it's getting close. I also have not heard of adding glucose but if you like it what does it matter?

[shadylane]

How long to leave on oak?
For color or taste? Seems that two variables are being controlled by one act.
Then the question of what oak and whether it was toasted or charred and how much. Yep more variables.
Then what do you want to make and what are your tastes.
I'd like to help but...
Just a suggestion, It's easier to add color or flavor than it is to remove it.

[Fastill]

2 years minimum for UJSSM, at least that is what I'd do.. It gets VERY good.

[Thebigthumpa]

Just heard the glucose smooths it out n gives it a velvety texture. Its already at a good colour after a month. But will it still age andbsmooth out once I remove the oak sticks?

[Dan P.]

Just heard the glucose smooths it out n gives it a velvety texture. Its already at a good colour after a month. But will it still age andbsmooth out once I remove the oak sticks?

In my experience it will change both while the oak is in and after it has been taken out, too.
I would leave any further treatments (i.e. glucose) until you are sure you are done with oaking.

It is hard to make a meaningful recommendation because everybody's taste is different, but start out small, maybe 4 medium charred 10mm square sticks per gallon. Build it up to more sticks with heavier char if you need to, but leave the light oak at least a month, preferably two.

[Braz]

Just heard the glucose smooths it out n gives it a velvety texture. Its already at a good colour after a month. But will it still age andbsmooth out once I remove the oak sticks?

The addition of small amounts of glycerin (not glucose) is permissible in scotch, and maybe some other whiskeys/brandies for improved mouthfeel.

I hold the opinion that it will continue to mellow after you take it off the oak if you introduce some oxygen every now and again. I leave a bit of head space in my storage jars and when I think about it I'll give the jar a good shake and let it sit for a few minutes with the cap off to let the old air out and the new air in.

[Thebigthumpa]

Thanks braz. So ill oak till desired colour, then remove oak and age accordingly before I go adding any glycerine or anything like that.

[frozenthunderbolt]

^ I initially followed this ^ logic.
It will do you ok, but longer with less oak in is giving me better results.
Case in point - Sweetfeed with 3x 3inchx1inch square roasted and charred sticks in a gallon of 55% for a year is far and away superior to the stuff that had oak for 3 months only - similar colour but very different taste.

[Fastill]

^ I initially followed this ^ logic.
It will do you ok, but longer with less oak in is giving me better results.
Case in point - Sweetfeed with 3x 3inchx1inch square roasted and charred sticks in a gallon of 55% for a year is far and away superior to the stuff that had oak for 3 months only - similar colour but very different taste.

Exactly!!

[Thebigthumpa]

Sounds like I have to use less oak and be a bit patient. Which is easier said than done.
How long toasting? At what temp? I charr till I get alligator cracks.

[Dan P.]

Sounds like I have to use less oak and be a bit patient. Which is easier said than done.
How long toasting? At what temp? I charr till I get alligator cracks.

Mate, there is no one-size-fits-all when it comes to oaking. It is a crap shoot. Only time will tell. Sometimes after a few months it tastes rank, come back in another few months, nectar!

Or, if you want a quick fix for the caramels and tannins and colour that come from oak, you can use the old moonshiners' tricks of adding caramel (duh!) and tealeaves. Does the trick, tastes pretty good, too!

[aj2456]

way i see it is- its a chance to really experiment with oak lvls and types in a few different jars (even kept some tails on oak for dilution)

and then once it looks right have a go at blending (if i can hold off drinking it all)

[S-Cackalacky]

I hold the opinion that it will continue to mellow after you take it off the oak if you introduce some oxygen every now and again. I leave a bit of head space in my storage jars and when I think about it I'll give the jar a good shake and let it sit for a few minutes with the cap off to let the old air out and the new air in.

Braz, I think I also found your method purely by accident. I had a bottle of SF that I nuke aged using JD chips straight out of the bag. I wasn't terribly impressed with it immediately after the nuking process. I'm a light drinker, so I consumed the bottle over a couple months time. With each glass it seemed to get better. The last glass was exceptionally good which was kind of a bummer - left me wishing for more. I think from now on I'll be using your method whether I nuke or natural age.

S-C