Is this too much char on my oak sticks?

[sounder_4]

First attempt at charring oak sticks. American white oak cut into 3/4" sq x 6" long, oven baked in foil 400 degrees 2 hours, then charred over a 55,000 propane burner for a minute or so, then into a water bucket. Dropped 5 sticks (100 sq" surface area) into a gallon of UJSSM. Lot of charcoal debris fall away from the sticks when I shook the jug, and a very smokey flavor. Pics show the jug after 48 hours, and a couple of extra sticks cut in half for a cross section view. Did I char too much? Should I also add a couple of toasted un-charred sticks to the jug?

[Coyote]

Nope !

Not in my world

Coyote

[ga flatwoods]

Looks good from here. The trick now is to determine when to remove the oak. For that, you have to use your own judgement.
Ga Flatwoods

[sounder_4]

Thanks guys.

One possible issue is that I didn't soak the charred sticks for more than 15 mins or so.....I'm now realizing many here recommend soaking for hours or overnight to remove excess tannins, charcoal dust? My UJSSM tastes mighty smokey, not in a bad way, but it is dominant early on in the aging process. What are your thoughts?

I've also read of some folks putting a single vanilla bean in the jug for added flavor. I see little downside to this, have you tried it?

[woodshed]

Not over charred but maybe too many. That does not look like a full gallon to me. I would pull one and add a toasted stick. Or split the spirit into 2 jars and oak in different ways.
It really comes down to preference which can only be determined by your tastebuds.
The charred sticks look great though.

[sounder_4]

Thanks woodshed. I'm going to top off the gallon from the spirit run I did yesterday, to bring it up to a full gallon.

[Coyote]

I often use alligator charred sticks as many as
10 per gallon jar, generally toss in a 1/2 a vanilla
bean and a 1/2 stick of cinnamon - Wifey likes it !!
Age for 3 to 4 months

Second run on used oak 50/50 with new oak

Coyote

[sounder_4]

For those of you that go with the heavy alligator char, do you take added steps to reduce the amount of charcoal debris that you can see in the bottom of my jug? Do you soak in water for hours/overnight, and then knock off excess charcoal before dropping in the jug? I've read that the charcoal will absorb off-flavors in the aging booze so why would people knock off the char?

How do you guys filter out the fine charcoal debris when done with aging? There must be some type of filter paper or cloth designed for straining out super fines.

[BoisBlancBoy]

I wouldn't worry about the pieces floating or settling to the bottom. Just run it through a coffee filter when it's done aging.

The hard part, and I'm sure other will agree, is waiting at least 6 months before you touch it! Leave her alone!

[sounder_4]

I wouldn't worry about the pieces floating or settling to the bottom. Just run it through a coffee filter when it's done aging.

The hard part, and I'm sure other will agree, is waiting at least 6 months before you touch it! Leave her alone!

lol

[T-Pee]

How do you guys filter out the fine charcoal debris when done with aging? There must be some type of filter paper or cloth designed for straining out super fines.

It's called a paper towel. Seriously.

tp