First attempt at oaking

[BoisBlancBoy]

Well last night I finally had some product I could put on oak.

It's 1/2 gallon of UJ whiskey at 60% with 2 oak sticks, toasted at 380 degrees for 2 hours then, 450 degrees for 20 minutes. Then charred to an alligator skin. So this is how much it has changed in just 12 hours.

Now it's time to put her out of sight out of mind for awhile. I'm thinking I want to give it at least 6 months before I touch it. I am going to keep that pint hidden away with it so I can do some comparison tastes when I finally crack it.

[MadMasher]

alright alright alright.(Matthew McConaughey voice) Oaking, for me, is one of the hardest things, plus it takes a long time for trial and error. I mostly see color change within 24 hours and get more if I don't char the wood as much. The first time I charred them so much it didn't even change color.
Good luck, hope it turns out to your liking

[bellybuster]

With my experiments so far I am finding less wood over more time has the best outcome.
Good luck keeping it hidden away, hardest part of the whole thing right there.

[BoisBlancBoy]

I about to take it down to the crawl space! It's a pain to get down there and I don't go down there very often, so I should be a good spot. I think! Haha

[MadMasher]

Out of sight and out of mind is always good when aging but good temperature fluctuation is important during the process. Not sure about your particular crawl space but IMO the attic would be better as it gets real hot in the summer and cold in the winter. In whiskey warehouses the barrels at the top of the building age faster than those at the bottom, many rotate to even things out.

[BoisBlancBoy]

Point taken. Currently I don't have an access to my attic, but not only that is has been -5 F all day today and dropping down to -12 tonight. But I do have a wood stove and place my jar behind it. It doesn't get hot back there but should have some temp swings, more so than in my crawl space which doesn't vary more than 25f all year.

[BoisBlancBoy]

Ok thought I would give and update. 1/2 gal of UJ's has been aging for a little over a month. I cracked it open and did a tiny sample taste and smell.

What I noticed is this:
1. A little sweet flavor
2. A little vanilla
3. Just a hit of smoke/charcoal flavor, which I like
4. It has definitely smoothed out some compared to the white dog.

I think even right now it tastes amazing. What a transformation in just one month. I could easily pour a glass in the rocks and sip away. I'm extremely happy with the results so far, but I did seal it back up and will wait. I want to go at least 6 months.

Any opinions on what results I am getting?

[Brendan]

What you need is to keep the production up. If you can put one of these away each month, then you've only got to wait that 6 months once, and you'll have a new batch ready each month That first 6 months of production is the key

[bellybuster]

hahaha BBB one month and you're already dipping in!! Told ya leaving it's the hard part. I can't do it either, gotta taste even if it means climbing into the rafters.

[BoisBlancBoy]

Haha well I didn't put it in the attic. It's behind the wood stove since there is a constant temperature change, though its hot back there.

Oh I'm not going to drink it! But I wanted to at least see how or if it was changing for the better and boy it is.

[Jimbo]

What you need is to keep the production up. If you can put one of these away each month, then you've only got to wait that 6 months once, and you'll have a new batch ready each month That first 6 months of production is the key

Only 1 a month? What do you drink the other 3 weeks

Yes production is key, when the shelves are full, you always have something nice to drink

Looks good BBB, 4 months is the turning point in my experience for aging (not just oaking), when white dog flavors are replaced with a nice smoothness. Longer is of course better, but at 4 months something happens.

[Da Yooper]

May be try bringing it to your mother in laws and leave it sit for six months.

[BoisBlancBoy]

What you need is to keep the production up. If you can put one of these away each month, then you've only got to wait that 6 months once, and you'll have a new batch ready each month That first 6 months of production is the key

Only 1 a month? What do you drink the other 3 weeks

Yes production is key, when the shelves are full, you always have something nice to drink

Looks good BBB, 4 months is the turning point in my experience for aging (not just oaking), when white dog flavors are replaced with a nice smoothness. Longer is of course better, but at 4 months something happens.

I still have other stock on hand to drink while waiting for the aging process to finish. Just got a larger fermenter which should help not only stock the shelves but fill them!!

[BoisBlancBoy]

May be try bringing it to your mother in laws and leave it sit for six months.

Hahaha! I could get it aged to 2 years pretty easy that way!!

[Apneanderthal]

May be try bringing it to your mother in laws and leave it sit for six months.

Shit, this stuff is good, but not good enough to get me to want to go get it over there. This just might be the best idea ever.

[Halfbaked]

Bois smile and stay off it for at least 3-4 months or longer before you sample it. In the past I tended to sample and I blamed it on science. Science lead me to have empty jars. Empty jars make me sad. When Im sad I frown.

[BoisBlancBoy]

I promise to use self control and will power!

[bellybuster]

betchya can't

[Jimbo]

betchya can't

+1

[T-Pee]

Put it where it's not right under yer nose. Otherwise,

tp (guilty)

[bentstick]

Hey Bois! good luck staying away! Were you over at the light house last week? I saw a couple of snowmobiles over there!



P.S hand it over to me I will keep you out of it!

[Grappa-Gringo]

Well...I'll be honest and tell ya all that this isn't my first time...but I love doing it.... the smell is Sweet!....This is my most recent Oaking...some bourbon that I distilled on February 20th as you can tell by the painter's tape. The jars are
from a friendly deli... 3ltr volume...

[BoisBlancBoy]

Hey Bois! good luck staying away! Were you over at the light house last week? I saw a couple of snowmobiles over there!



P.S hand it over to me I will keep you out of it!

Nope it wasn't me. It's been a couple weeks.

Haha! Nice try! I Know it won't make it with you either!

[BoisBlancBoy]

Looks good grappa!

[BoisBlancBoy]

Alright well my first batch of oaked anything hit it's six month mark. All I can say is wow. It's amazing how much it has changed. It has a heavier smokie flavor than I would like but it's still good. It also has become much smoother. I could have easily sipped away on it at 120 proof. It has a hint of sweetness and a vanilla tone as well. I think for the first attempt things went really well. From here on out though I think I will use half the wood. I like everything about the way it has turned out except the heavy smoke flavor but I'm sure that came from the heavy char I put on the sticks.

[Da Yooper]

I brought a 1/2 gallon out to camp the other weekend thinking it would last most of the summer NOT gone in 2 days and guess what the Jack is still full.