"Barrel" aging in glass

[wtfdskin]

Doing a spirit run on some rum. I have a few 3.5 gallon glass containers I gave been oaking and aging in. I transferred to these from 1/2 gal mason jars. I want to keep adding fresh to these larger containers until filled.

My question is, should I add a fresh oak stick per quart of product added as I go or start with enough oak for the entire container and just add the product?

[bearriver]

Look for a sticky by Tpee on oaking and aging. Id get you a link but I'm on a phone...

[ShineRunner]

My question is, should I add a fresh oak stick per quart of product added as I go or start with enough oak for the entire container and just add the product?

Keep the ratio all the way through. 1 stick per quart. Add new sticks as you add product.

I have to ask why not just age separately? Unless you do several spirit runs close together, Your first batch will be all aged up by the time you add the last batch. More waiting!

[wtfdskin]

Thats exactly what I was thinking. Thank you. I aged seperately for a while. Had way too many jugs and jars. Lol. Guys that barrel age surely dont make enough that quick to fill a barrel, that's why I asked. I keep generations of rum fermenting like uj and occasionally draw a quart from the oldest batch for drinking. Right now oldest batch is about 6 months old.

I do most of my stilling through the winter so there's maybe a couple weeks between runs. Just too hot in the garage and way too busy through the summer.

[nerdybrewer]

When I filled my 8 gallon Black Swan barrel with rum I had my two 18 gallon fermenters running non stop and had a lot of stripped product when it came time to do my spirit runs. I kept the 'keep' in glass until I had enough to mostly fill the barrel then completely fill it with my last spirit run.
So, yes, it can be done. It's a lot of work.
Coming up on 9 months later I can say it was definitely worth it.

Either up your fermenter size or do a lot more small batches at the same time.

[wtfdskin]

I gotcha, nerdy. I'll get there in time. Building stock is the hardest. I run 14 gal fermenters, usually have 2 going at a time of rum and 2 of uj. This last run should top off the first 3.5 gal then I should be able to start fresh with another.

[scout]

I've always filled my cask all at once.
I make my runs and keep the hearts in mason jars until I have enough to fill the cask.
While I'm making the runs I have the barrel prep filled with water (this keeps it ready for the liquor).
When I mash, I use a 55 gal. food grade barrel then strain off the wort for the pot still, this keeps me from having scorch issues.
The kettle I currently use will give me 5 quarts of hearts, the casks I use hold 6 runs (hearts only).
I plan on putting together a kettle that will let me use the entire mash in one run, but that's going to be a while coming.