Using wood chips for aging.

[S-Cackalacky]

First, I'm not writing this with the intent of promoting wood chips as the best wood source for aging. If you're like me, you may have found yourself caught up in the unfortunate circumstance of not having an available source of decent aging wood. This Spring I searched around for a half whiskey barrel planter and had no luck. The ones I found in the past were beyond my financial means at the time. White oak lumber is usually expensive and still may require some prep (seasoning). You may find white oak slabs online, but shipping is a killer. For 3 or 4 dollars per bag, JD (Jack Daniels) BBQ chips may be a decent alternative, but they need to be handled a bit differently than the aging sticks you may make from staves or lumber. One distinct advantage of whiskey barrel staves or chips is that you can be assured that they have been properly seasoned. And, Jack Daniel's BBQ chips are readily available at most places that sell BBQ/grilling supplies.

Since I started the hobby a couple of years ago, I have used JD BBQ chips almost exclusively. There's a lot written here about using toasted/charred sticks, but not much about the unique qualities and considerations for using chips. The recommended quantities for sticks is usually expressed in square inches or a number of sticks of certain dimensions. I think the rule of thumb for size is something like 3/4" X 3/4" X 6". It would be a little difficult to do this with chips because of their irregular size. As an alternative, I use them by weight. I've found that about 2 ounces of JD chips to a quart jar filled to about 4/5 full is to my likin'. I use the chips straight from the bag - no further toasting or charring.

Now here's where things get a little dicey. There are many different approaches to achieving a similar result. This is how I start my aging process using JD chips. I use quart jars as stated in the previous paragraph. for each quart jar, I use the nuclear (microwave) process as outlined in Fully's thread on the subject. I nuke each jar for 3 cycles which includes a trip to the freezer after it comes to room temp. When it comes out of the freezer, I let it come back to room temp before releasing the vacuum. After 3 cycles, I strain out the chips while transferring the spirits to a 1 gallon pickle jar. I try to only fill the jar to about 3/4 full to leave some head space. I then further age the spirits for at least a couple of months - briefly shaking and airing every couple of weeks, or so.

Another approach might be to put the chips in the 1 gallon jar with the spirits and let it age on the chips for enough time to extract the goodness of the wood. I haven't tried this method, but I would imagine you might need to sample it from time to time to assure that you don't over-oak it. Once it reaches the point where you're satisfied with the flavor, strain it off the chips and continue to age it. I like to use the nuclear method as an adjunct to aging because it provides a a good consistency and I don't have to think much about the process after having arrived at an end product that I like - that is, it's easy to repeat.

Other wood chips - JD chips are easy because they are already fully processed and ready to use. Other types of wood chips like cherry, applewood, etc. may need to be further processed before you use them. You may even need to do some seasoning of the chips. Chances are that some of it is made into chips while the wood is still green (freshly harvested). After some seasoning, I would suggest toasting it - maybe not as heavily as you would a stick. Be careful charring it - it will very easily flame up and you could end up with a pile of ashes. Keep a pail of quenching water nearby. I would also suggest only charring a portion of the chips and then mix them back in with the un-charred chips.

I haven't tried this yet, but I've been thinking about an accelerated way to season wood chips. Natural seasoning involves leaving the wood outside in the elements for a year or more. I'm not sure chips would require that much time. I was thinking of repeatedly water soaking and then drying some chips. Maybe using different temps of water for each cycle. The main objective of seasoning is to allow the lignins to leach out. This is accomplished primarily through the process of continual wetting and drying. I'm thinking that with wood chips I could get them pretty well seasoned with a few cycles of soaking and drying.

That all said, I recently acquired some very old white oak scraps that were salvaged from the demolition of old buildings. I plan to cut them into sticks and toast/char them. I thought it might be interesting to compare the results of using sticks with using JD chips. It may be a good while before I can do this, but I'll be sure to post here when I do.

I hope that some others will post here with their experiences related to using wood chips. A lot of what I've posted is theoretical, so it would be good to hear some real-life experiences.

[Bushman]

I use wood JD chips as the first process. Instead of using a microwave I use an Ultrasonic cleaner that holds 1/2 gallon. I put the JD chips and sometimes a 1/2 vanilla bean in the machine with the alcohol. I use the same process as Odin. From here I leave them several months more with additional chips in my 4 and 2 gallon jars before moving them into 5 gallon barrels where they sit the rest of the year.

[CR33G3R]

SC I also use the JD chips. I find it to be an easy alternative to sourcing and toasting wood. Life is very busy for me at this point and this is a shortcut that seems to work for me. Meaning that I am happy wit the end result. I also nuke as well from time to time but I also have product aging with no nukeing.
When you say you use two ounces how much is that in volume on average in your jars?

[S-Cackalacky]

SC I also use the JD chips. I find it to be an easy alternative to sourcing and toasting wood. Life is very busy for me at this point and this is a shortcut that seems to work for me. Meaning that I am happy wit the end result. I also nuke as well from time to time but I also have product aging with no nukeing.
When you say you use two ounces how much is that in volume on average in your jars?

Hadn't really paid much attention. If they were put in a measuring cup, I would guess about a half cup. When I get a chance, I'll measure out 2 ounces and put it in a measuring cup to get some idea of the volume. I use a digital kitchen scale to get the weight. I'll post up when I have the results.

Edit: I don't nuke to get a finished product. I just do it to extract the goodness of the wood and then age it in glass for what the magic of "time" does to it. It just seems to be a more consistent, repeatable process (for me). BTW - I also put a couple of drops of vanilla extract into each quart jar before I start nuking.

[heartcut]

10 to 20 grams of torch charred JD chips per quart, nuked 3 times to 150 degF (65degC) and let cool, then into a barrel or just sitting on the wood till it tastes "right" has been working.

[CR33G3R]

Sorry had to cut the last post short..(kids)
I usually use about 200ml in a Quart/liter jar wilt about 600ml of spirits to age. 800ml total volume. I have got some charred spirals that I picked up from the homebrew shop but haven't used them yet.

[still_stirrin]

Me too SC. I must confess....I'm a "chip-a-holic".

I've used the JD chips & chunks. I've used the apple, cherry, and my favorite...pecan. I much prefer the chunks over chips, but they're not always available at the big box store. But even the local grocery store carries a selection of chips too. What a treat.

Just today I toasted some pecan, cherry, and oak chips for 120 minutes at 380 F in the oven. And I put 40 grams of cherry into 1500 ml of 130 proof all grain white (in a 1/2 gallon Ball jar).

I did the same with 40 grams of JD chips in another jar.

And I put 50 grams (each) of the toasted pecan chips into 2 jars, each filled with 1500 ml of 130 proof white.

Now, I begin the hot/cold cycle with storage in the furnace room and refrigerator, respectively. I do shake and open to breath for each jar when they are moved through the cycles.

In the end, when the color and flavors are right (for each individual wood) I'll blend the whiskey with a combination of the flavors to taste (after tempering back to drinking strength, 90 proof).
ss

[S-Cackalacky]

Still_stirrin, the amounts of chips you're using is much less than the 2 ounces (56.7g) I'm using in less than a quart with the nuke process. Do you leave the chips in during the entire aging process?

[S-Cackalacky]

SC I also use the JD chips. I find it to be an easy alternative to sourcing and toasting wood. Life is very busy for me at this point and this is a shortcut that seems to work for me. Meaning that I am happy wit the end result. I also nuke as well from time to time but I also have product aging with no nukeing.
When you say you use two ounces how much is that in volume on average in your jars?

Hadn't really paid much attention. If they were put in a measuring cup, I would guess about a half cup. When I get a chance, I'll measure out 2 ounces and put it in a measuring cup to get some idea of the volume. I use a digital kitchen scale to get the weight. I'll post up when I have the results.

Edit: I don't nuke to get a finished product. I just do it to extract the goodness of the wood and then age it in glass for what the magic of "time" does to it. It just seems to be a more consistent, repeatable process (for me). BTW - I also put a couple of drops of vanilla extract into each quart jar before I start nuking.

Finally got around to doing a weight to volume comparison. Two ounces (56.7g) is somewhere around 2/3 to 3/4 of a cup, so something like 5 to 6 ounces (148 to 177 mL). For the 4/5 quart of spirits that I nuke, this is what I would consider a heavy oaking. If you were thinking of drinking it immediately after nuking, I would recommend somewhat less than that - maybe 1 to 1.5 ounces, or 1/2 cup. I take it off the chips for aging in glass and it mellows considerably after 2 or 3 months. I notice that the members posting here that use chips directly in the aging jar are using a bit less than what I use for nuking.

I think it all comes down to personal preference and developing a process that is repeatable. If you're in the ballpark with hitting the flavor notes that you like, that's what matters most.

Also, today I ordered a piece of white oak from Rockler.com. It was on sale and I wanted to try it and see what a piece of white oak lumber might produce. I ordered the smallest quantity they had - 3" X 24" X 3/4". When it's delivered, I'll probably further season it after cutting it into sticks, then toast and char. I know most commercially produced lumber is usually kiln dried and I've read that that's not suitable for our purposes.

[BrooklynTech]

If commercial distilleries can have whiskey sitting in kegs for decades, how can I over age using chips?

[NgrainD]

I don't think over aging is as much the problem as over oaking, or over exposing. The thing to keep in mind is the amount of surface area of wood, char, toast that the alcohol is exposed to. Barrels have only a certain amount of surface area, or square inches exposed inside. I forget how much,it's on the forum somewhere. With chips you can pack as much as you want in there. The more you put in, the more surface area of wood you have in it. Also, with chips you get exposure to the end grain of the wood which has a higher rate of saturation and expulsion,as compared to the long grain of the wood. Barrels have little to no exposure of end grain, which forces the alcohol into and out of the long grains in the wood.

[S-Cackalacky]

If commercial distilleries can have whiskey sitting in kegs for decades, how can I over age using chips?

I'm sure there's someone else here that can go to the science of this and provide a better answer. There is only so much surface area in a 53 gallon white oak barrel. It will only impart so much flavor from the wood before the flavor becomes depleted. Aging isn't only about the wood - it's also about time, air, temperature, chemical changes, and whatever else may be going on inside the barrel.

With chips, it's possible to extract too much flavor - to the point that it overpowers the amount of spirit being aged. With a barrel, depending on it's size, there is a finite amount of flavor it will impart to the volume of spirit it contains. With chips, it depends on how much of them you introduce to the spirits and how long you leave it in the spirits. The trick with chips is finding the balance between the amount of chips and volume of spirits. Chips will also be depleted of flavor - question is, how much flavor is too much. So, it's a matter of figuring out how much you need to arrive at a desirable flavor profile.

Posted while NgrainD was posting.

[BrooklynTech]

Thanks for the info. Makes sense.

[still_stirrin]

Still_stirrin, the amounts of chips you're using is much less than the 2 ounces (56.7g) I'm using in less than a quart with the nuke process. Do you leave the chips in during the entire aging process?

Yes, I do.
ss

[S-Cackalacky]

Still_stirrin, the amounts of chips you're using is much less than the 2 ounces (56.7g) I'm using in less than a quart with the nuke process. Do you leave the chips in during the entire aging process?

Yes, I do.
ss

SS, I might experiment with your method and numbers and see how it works for me. Your numbers may be a good rule-of-thumb for the method you're using. I have a few half gallon jars and might give it a go with the next whiskey run I do.

[CR33G3R]

SC it sounds like we are pretty close to each other in the amount of chips that we use.
My real trouble lately has been keeping anything long enough to get some real age on it say beyond 2 months.
However I am doing an experiment now where I age in chips first then finish nuke as a final polish.

[S-Cackalacky]

SC it sounds like we are pretty close to each other in the amount of chips that we use.
My real trouble lately has been keeping anything long enough to get some real age on it say beyond 2 months.
However I am doing an experiment now where I age in chips first then finish nuke as a final polish.

Mine never seems to get much age on it either. I run a five gallon pot still and never seem to build up much stock. I age in gallon jars and after a couple of months I start drawing it off and diluting it into a 750mL wine bottle as I need it. After 5 or 6 months when I get to the bottom of the aging jar, it's tasting pretty damned good - very noticeable difference.

I like the idea of aging and then nuking. I hope you'll let us know how that turns out. I wonder how it would be to do an intermittent nuke cycle during the course of aging. Maybe nuke it once a month, or so, over the course of 4 or 5 months.

[ga flatwoods]

I use as much as a cup of chips per quart. My measurement is by the general palm up full hand. This is usually about 3/4"-1" in a quart jar. I always age on the chips. SC I would rinse the chips first If I were you as it helps clean them upand not leave so much residual dust and char in your drink. When I use my corney kegs is use a double handful as well as a charred oak stave from a jd planting barrel that I have charred with propane on all sides. I have nuke aged as well and find that it works well with sweetfeed on oak chips maybe better than ujssm. I have had some get pretty dark while aging but do not feel it was overoaked.
Ga Flatwoods

[NZChris]

I've got a suggestion for you. Instead of letting your nuked jar cool, or putting it in the freezer, wrap it up and keep the temperature up for as long as you can before freezing or doing the next nuke cycle.

[S-Cackalacky]

Flatwoods, thanks for the advice about rinsing. I usually put it through a coffee filter when I transfer it to the aging jar and haven't noticed any problems with sediment from the chips. But, it does make sense to maybe put it in a cullender and give it a good rinse. I agree with you about the perception of over-oaking. I've found that a little more than you think you need is usually a good thing. It may taste over-oaked when it's new, but time will mellow the flavor considerably and what you perceive as too much early on will probably be better than not enough. It's funny about the Sweet Feed. The first few times I made it, I couldn't figure what everybody was raving about. It wasn't until I put it in a jar with some chips for a couple of months that I was won over. Your signature line says it all.

NZChris, that makes sense about retaining the heat for as long as possible. Someone posted something in that "20 years of aging in 6 days" thread about raising the temp to 149 dF and keeping it there. This could be another area of experimentation that might be worth pursuing. It would seem that some light bulbs are coming on about ways to artificially replicate some of the more traditional methods. I'm sure there are some traditionalists who will want to bust my chops over that statement, but this hobby is about discovery and I make no apologies.

[S-Cackalacky]

Just want to take a moment and thank everyone who has posted here. You have added something positive to the forum's knowledge base. Hopefully this thread provides a step forward for new members who need a simple and convenient way to realize the benefits of wood aging.

Thanks much,

[ga flatwoods]

Hey I currently have two corney kegs under 30 psi pressure that I ease off after a few days, leave a few, and then add back. Will see what that does.

[still_stirrin]

Hey I currently have two corney kegs under 30 psi pressure that I ease off after a few days, leave a few, and then add back. Will see what that does.

I'm listening here....sounds interesting.

What are you pressurizing with....air...CO2...oxygen?

I wonder if you'll eventually get dissolved gas in your liquor...so it effervesces like a soda when poured. Ironically, I have a spare beer kegerator and I think it would be oh-so-cool to have a chilled whiskey ON TAP.
ss

[ga flatwoods]

SS I have an 80lb co2 for my beer that I use to pressure it up and then disconnect. I too have thought of pressurized on tap. A little fizz would make it kick if it would indeed carbonate. I also use my corneys to bottle with the party dispenser and yes, you know what it is made of. Oh well, it works so good and tastes so well!

[S-Cackalacky]

Will be interesting to hear what comes of your pressurization experiment. Please post up when you sample it.

[NgrainD]

A little experiment I've been thinking about.
Battling the tannins and bitter notes associated with the end grain of the chips/sticks.
What if one toasted the entire stick in the oven. But instead of charring the whole stick, you only char the ends. A nice heavy alligator char deep into the ends giving a thick charcoal layer.
My thinking is this will allow less filtration, by charcoal, of the spirit entering and exiting thru the toasted long grain (where desired flavor lives) and a heavier char filter of spirit where it enters and exits thru end grain. Possibly dampening the amount of unwanted tannins and flavor carried out of the wood from the ends.
Anyway, just a thought. I will try this one day, but I would like to try with unused oak instead of my JD chips.
If anyone would like to try this, and beats me to it. Let us know.

[S-Cackalacky]

NgrainD, sounds logical. Go for it.

[geo]

I did toast some oak, just once. I was thinking about doing that again. I was surprised at how much I need to get the favors I was looking for. Good luck let me know how it goes

[kiwi Bruce]

Quick note on Oak barrel planters. Some hardware stores and most garden centers have them, and they break. Leave your name and number with them and when they get one that pops out of the hoops they can't sell them to the public and they'll call you. I got mine for five bucks, this spring, from my local ACE. The manager said they have to charge you something, other wise they were going to throw it away. Kiwi Bruce

[kiwi Bruce]

P.S. to the above post. Be careful of the head staves. I found that they have a lot more tannins and a lot less bourbon flavors that the body staves. Kiwi Bruce.