Mold in oak sticks

[cuginosgrizzo]

Hi, I am currently preparing some oak sticks for use, and I am in the phase of the pre-soak in water. The sticks are in 2 liters glass jars with tap water, and they have been sitting there for ten days now. I noticed that on the side that is not covered with water they are starting to develop some mold.
Do you think they are safe to keep?
What I think is that I have to toast and char them after they get dry, so they should be safe.

Do you have any suggestions?

[still_stirrin]

2 weeks in a jar of water? Why? Where'd you read that?

As for the mold, I think you're done with those sticks. I certainly wouldn't want to age any whiskey on moldy wood.

Your wood should be properly aged (like ready for the fireplace) and dry.
Then, toast it in the oven to dry out the wood and season to enhance the whiskey making flavors.
Then, you char the surface with a handheld propane torch.
Finally, rinse it to remove the loose carbon and dust and put it into your white whiskey.

Color comes on in 24-36 hours and you can leave your whiskey on wood for 6 months, or more.
ss

[NZChris]

What else did you do to them?

Just because something appears to be a good idea, doesn't mean it is still a good idea if it is done to excess.

[cuginosgrizzo]

2 weeks in a jar of water? Why? Where'd you read that?

oh my...I read it here and it sounded right: http://homedistiller.org/forum/viewtopi ... k#p7350953

What else did you do to them?

nothing else, just cut the wood to sticks about 3/4"x 3/4" x 5" (my cousin is a carpenter and he had some scrap untreated oak in storage).

It's not like they are entirely moldy, just some spots in the parts not submerged, but otherwise the wood looks fine. For sure today I'll extract it, scrub it and wash it and let it dry out to see how it turns out. You think it's not a good idea anymore?

[still_stirrin]

I have read that thread as well. But S-C was explaining how to season "raw" oak. I guess I didn't read that in your question...that the wood was unseasoned.

Personally, the wood I use has aged for a couple of years cut into log pieces (it did still have the bark on it though). The wood was dry and very hard, dense core. I simply split it into fingers and toasted those. It works great.

Fo your "green stuff", can you cut it off (since its only in a few small places)? You're gonna' toast the wood yet anyway, for a couple of hours at 380-400*F, right?
ss

[cuginosgrizzo]

uhmmm. Mine is (was) not actually green wood, it's wood already cut into boards to be used to make furniture. It is for sure already seasoned somehow, I just was not sure how it was seasoned so I went the soak way. I guess I overdue it?

For sure it will not be the last error I make, I expect this to be sort of a trial and error thing, I just hope to learn from this.

I have some sticks I have kept "as is". I'll dry the others, throw away the moldy ones (no need to risk), and toast them all (200C for two/three hours) in two separate batches, just to be sure!

thank you

[der wo]

If you presoak them, you should change the water daily. I would presoak them too, if they are not seasoned. That was the number 1 reason for me, to buy JD smoking blocks. They are seasoned.