Oaking and aging the T-Pee way

[bearriver]

My vanilla experiments have all gone horriblly wrong. I suggest 1/8 of a bean per quart to start. 1/2 bean per quart for me was horrifying.

[T-Pee]

My thoughts are that if I were to add real vanilla bean it would be 1/2 a bean/gallon. MAYBE.
Tbh, I don't think a properly toasted oaking needs it in the first place. Leave the vanilla to Tater's Kahlua.

tp

[HDNB]

My thoughts are that if I were to add real vanilla bean it would be 1/2 a bean/gallon. MAYBE.
Tbh, I don't think a properly toasted oaking needs it in the first place. Leave the vanilla to Tater's Kahlua.

tp

i'd even work up to that. i have been experimenting and 1/4 to 1/2 inch of a bean per gallon is still very noticable after 15-20 days.

[CR33G3R]

I read thread awhile back , thought it was an excellent write up and decided to give it a try. I had always used the toasted cubes from the brew shop in the past.
I didn't have any oak on hand but I did have some apple, something that I always have since I am pretty heavy into smoking foods.
My process was as follows:
1) Toast some apple chunks at 400 deg. for about 1-1/2 hours
2) Light char with the propane torch (same as the TP video)
3) 16-20 sq. inches per qt. seems like a good number however I just eyeballed mine due to the odd ball shapes of the chunks

I put these in some 2 week old UJ at 62%

[T-Pee]

Looks good already!
I remember others using applewood for flavoring so this should work nicely.

tp

[bship]

The T-Pee way !!! The quart on right is cherry. Rest is white oak. Thanks for the post T.Pee. Now if I knew where to get a chastity belt for these jars..

Cheers

[chris8sirhc]

What type of results do you get if you dont filter it before putting it back in the bottle?

[HDNB]

a little charcoal in the bottle of the bottle. it settles out. the last sip might be a bit gritty but you'll have charcoal filtered farts for 8 hours or so.

[chris8sirhc]

the drink filtered through a paper towel (coffee filters are too damned slow), poured back into the jug, recorked and back in the garage it goes for another month and a half minimum.

outside of the charcoal at the bottom, does this effect flavor at all? What happens if you dont let it sit for another month and a half? I have some stuff that just finished. When the wood was still in it, it tasted amazing. 2 days after bottling it taste like crap. Will it come back around?

[HDNB]

time does amazing things. i actually prefer my bottlings "dirty" with a bit of char, i think it keeps on giving in a subtle way.

you must be aging a sugar head? i find that my sugarheads are like you describe...on or off the wood they are good for while, then they get harsh and headsy-burny from about 1.5/2 months to about six months. then they come back around. drink 'em fast or let 'em sit.

the AG's have not survived the intial onslaught of "tests" to see if the same happens.

[chris8sirhc]

I was actually experimenting with re-aging store bought bourbon. I used four roses yellow label as a base since they dont add coloring etc. I baked some 27 year old cherry at 350 for 2 hours and let it sit 1.5 months, tasted amazing, now 2 days after i took the wood out it tastes like crap...

[T-Pee]

Aging and oaking are two completely different processes. The product never stops aging. It's always ongoing. You can't "re-age it.
Oaking is simply drowning some processed wood in it until you like the color and flavor. For best results it should be left in a non-climate-controlled area like an unheated/cooled shop or garage so that the natural temperature swings force the alcohol in and out of the wood.

tp

[HDNB]

i have taken two different great tasting whiskey and blended them together. tastes like crap. get that oh no! feeling. Two weeks later, bliss.
all good things come to those who wait.

[Swedish Pride]

Great tread, tells me I should be able to use the apple tree that fell over last Aug to make my own aging staves.
Anyone know if the same temp range/ time is suitable for toasting apple?
CR how did yours turn out?
ta

[HDNB]

not an answer SP, but this was semi-intersting (i try 380* first time it was nice)

http://tapirtantrum.com/2009/04/12/test ... s-whiskey/" onclick="window.open(this.href);return false;" rel="nofollow

short summary for the click-wary:

Similar to my Great American Beer Challenge, the tasting was done blindly so we didn’t know which wood we were tasting. The good news is that only one of the woods went bad, and that it was much better to find this out with a shot of bourbon than 5 gallons of beer. Otherwise each of the woods lent noticibly different flavors and aromas to the bourbon that will hopefully exhibit themselves in beer as well. On with the results:

1. Acadian Oak

I found the acadian oak to have a fairly mild but pleasant flavor. Amanda wrote about brown sugar and maple flavors. So overall the standard aging wood earned a passing grade.

2. Downeast Hickory

The hickory had a rich wood flavor that I really enjoyed. Amanda wrote that it was not as sweet as the oak, with strong evergreen and floral notes. Also she said it tasted a bit like paint thinner.

3. Golden Alder

Watch out Mr. Yuk!

Mr. Yuk
Mr. Yuk

This is the one that went bad. I didn’t even taste it after Amanda had to spit it out.

4. Mountain Mesquite

This one was another winner, with its dark rich wood taste. Amanda picked up on pine and molasses flavors.

5. Northern Nutwood

I found the nutwood to be buttery and rich. Amanda found a mild sweetness with hint of caramel. It also had a bit of smokiness.

6. North Atlantic Olive

The olive had a raw wood but sweet flavor. Amanda found vanilla and evergreen notes, but did not taste the same sweetness.

7. Sugar Maple

The maple had a very mild flavor that may not exhibit itself at all in beer. It was not clear if the bourbon took on any different flavor because of this. It had a clean and crisp finish.

8. Black Cherry

Black cherry had a great vanilla scent and flavor. I picked up on a bit of raw wood flavor as well.

9. White Cedar

You know that cedar chest that your grandma has? Your beer can taste just like that. I found the cedar to be bitter and tannic, with a hint of buttery. Amanda thought it had the most strongly imbued wood character.

10. Wild Apple

The apple was a little bit sour and raw. Amanda tasted a hint of pecan or other sweet nut. There were hints of sweet/fruity and astringent as well.

Conclusions

The bourbon taste test let us eliminate a couple of the woods that would perform so well (Golden Alder, Wild Apple, Cedar) and let some others percolate to the top. My favorites of the night were the hickory, mesquite, and nutwood. I also liked the olive and cherry quite a bit. Amanda preferred the oak, nutwood, and cherry.

[Swedish Pride]

Thanks HDNB
Not conclusive by any means but I guess nothing really is until you try it yourself as what's nice to you my taste horrible to me.

Anyway I think you are right , try it at 380f or 195c as we call it in this part of the world.
and if its horrid at least i know and it only cost me the price of running the oven for a few hours

Will need help with identifying the heart wood of my logs though but will post a new tread so not to hog this one.
Cheers

[ranger_ric]

My Name is Ranger Ric and "I filter my booze with paper towels !"

[T-Pee]

Yup.

tp

[Jimbo]

I noticed the price of Oak half whiskey barrel planters shot up from $30 last spring to $55 this spring. WTF. Guess Ill hit up the local hardwood lumber supplier for some fresh white oak this time.

[Brutal]

My Name is Ranger Ric and "I filter my booze with paper towels !"

I filter mine with that "liver" thing they always talkin' about.

[Appalachia-Shiner]

T-Pee you will plum ruin a feller.
Here is 2 Old time half gallon jars probably 50 yrs old, with UJ made 2-3-15 bottled at 122 proof. 2 White Oak charred sticks per half gallon jug. I check the taste on this stuff every few days...after someone made that comment about the taste getting like licking a BarBQ grill.
So far, it looks great and tastes great. Maybe I should pull the sticks out?? Or leavem in?? pullem out and leave it sit??? Or call the neighbors in for a party.

paper towel standing by to filter it with......

[ShineonCrazyDiamond]

My Name is Ranger Ric and "I filter my booze with paper towels !"

Smart man.

I've tried them all. Started with coffee filters, that was excruciating, and old t-shirts were just messy.

If I may recommend, the best ones to use are Scotts. The ones with the horizontal lines. They are the fastest. I've tried bounty and Braun, but the slow to a trickle just like coffee filters. Now we buy 2...Viva for typical use, and the wife knows never to touch my one roll of Scotts.

[S-Cackalacky]

T-Pee you will plum ruin a feller.
Here is 2 Old time half gallon jars probably 50 yrs old, with UJ made 2-3-15 bottled at 122 proof. 2 White Oak charred sticks per half gallon jug. I check the taste on this stuff every few days...after someone made that comment about the taste getting like licking a BarBQ grill.
So far, it looks great and tastes great. Maybe I should pull the sticks out?? Or leavem in?? pullem out and leave it sit??? Or call the neighbors in for a party.

DSCN4926.JPG

paper towel standing by to filter it with......

That quote about likkin' a BBQ pit was mine. It was either pecan chips or applewood chips (don't remember which) that I over-charred and failed to rinse and probably used too much. Wood chips are easy to over-char. If you use them, I would suggest just charring a few and mix them with others that are just toasted. That said, with T-Pee's method, I think the idea is to put the right amount of properly toasted/charred wood into the proper amount of spirits so that enough of the goodness is extracted without over doing it. One thing I've learned about aging with wood is that when you think it's too much, more time will take care of it. Flavors change over time - sometimes even the bad ones.

[DeepSouth]

I filter with cheesecloth wadded up in the bottom of a funnel. Filters really fast and removes all the the little charred bits just fine.

[ShineonCrazyDiamond]

I filter with cheesecloth wadded up in the bottom of a funnel. Filters really fast and removes all the the little charred bits just fine.

Hmm....

But can it handle the Panty Dropper...

Either way, I must try this cheesecloth method...

[CR33G3R]

Hey T-Pee my apple turned out terrible. I just ran it through my column again as part of a feints run. I think I let it sit for way too long 6 weeks in this case.
Way too heavy of a char taste kind of bitter and just...IT SUCKED!!
I will probably try it again in the future. I'm thinking next time I will give it a small amount like 10sq in per liter and check it weekly....

Nothing ventured nothing gained..

[T-Pee]

How long total did it sit and age with and without the wood? I used six 3/4"x3/4"x5" for a good two months in a gallon of mine.
One thing I certainly learned about making brandy from Jimbo is that it takes a considerable amount of time before it's drinkable...six months minimum. Mine sucked at first too. After a good eight months it's my favorite drop. Definitely one that will test one's patience.

Btw: I'm really pleased this thread has helped so many of our members here...vets and newbs alike. It was intended to be a starting point for new distillers in aging and oaking with a title that could be easily searched and found. It has turned into more of a clearing house for this area of the hobby with everyone chipping in with opinions, findings and lots of other knowledge and has helped me do better in my own efforts. Thank you all for your thoughts on the matter.

tp (just sayin')

[tripilio]

Hi to all! I have an issue when it comes to flavoring my shines. I propane-charr my oak sticks. They measure about 2 x 1x1/2 inches and when I'm done they are charcoal outside but still woody inside. I've tried them on sugar washes as well as on pure 100 % corn (which I malt myself) and I sometimes get an awesome color and some other times a somewhat "orangey" color more than caramel-like. But what I get consistently is an off flavor, an aftertaste that don't bother me much but is not what I am looking for. It is ok to mix with ginger ale but on the rocks (my preference) is not so ok. What am I doing wrong here? What can I do better or different? I'm all for learning, so let the beating begin!

[ranger_ric]

Tripilio,
No beating from me.. Just some questions..... Recipe? Do you know exactly what kind of Oak you are using. Where did you get it?
Temperature of the aging room? Length of time on Oak?
Need a little more info?

[tripilio]

for the sugar wash: 8 lbs white sugar, enough water to fill a 5 gal bucket, a couple of multivitamins, a teaspoon of tomato paste and half of a teaspoon of Epsom salt. Bakers yeast three packs starts in a mix of water and some sugar and then poured in as is fully foaming. Finishes usually in about 6 days. I'm using oak reclaimed from a half-barrel from Jack Daniels on sale at my local hardware store. When I got it, still smelled (delicious) like whiskey! I keep the aging at 75 degrees stable. I put from one to three sticks for about a couple of weeks (I've tried all kinds of variations) and get about the same on flavor but different intensity in color. On one occasion I let a batch age for 6 month and the flavor was about the same, maybe a little better.
Soooo, any ideas?
Thanks!