Oak Seasoning

[OtisT]

How can you tell when Oak has been seasoned long enough? Is there a distinct difference in smell, looks (or taste?) that indicate the wood has been adequately seasoned?

I have some stacks of wood outside seasoning right now. I periodically rotate my stacks so all the wood is getting wet and exposed to air and sunshine. The sizes range from full rounds, to 3" thick boards, to 1" thick boards, to 3/4" square sticks. I am guessing that the thinner pieces will be ready sooner than the thicker pieces, and am looking for some indicator that will help me know when enough is enough.

I plan to let the boards season for a full year, but I am hoping to use my small sticks sooner.


Secondly, what specifically is it about seasoning that makes the wood better for aging spirits, and what outside process promotes this? i.e. Is it the wet/dry (or heat/cool) cycle that expels specific nasties from the wood, some biological breakdown of the wood when exposed to varying conditions, raccoon pee, moon beams, other?

[Badmotivator]

What is this, Badmotivator Bait?

OK, I'll bite.

I think that since seasoning is not binary (i.e. either inadequate or adequate) and there is a diversity of opinions among experts, you should just go as long as you can stand to wait.

Here is some raw oak next to a piece that has been seasoning for 10 months:

Here are some somewhat interesting links which shed a little bit of light on the last part of your question. It bears mention that none of these sources specifically mention raccoon pee.

• "A minimum of 18 months of wood seasoning is necessary to eliminate the raw green flavors and harsh tannins in a barrel." (from http://barrelblog.com/wood-seasoning/" onclick="window.open(this.href);return false;" rel="nofollow)
• "Seasoning has a dramatic effect on the ratio of [lactone] isomers." and "Eugenol and isoeugenol are responsible for scents of spice and clove, which increase with both seasoning and toasting." (from https://daily.sevenfifty.com/the-evolut ... rican-oak/" onclick="window.open(this.href);return false;" rel="nofollow) (search for the phrase "From a chemical perspective" and read from there)
• "Studies in France indicate that molds and enzymes formed on and in the wood during seasoning can neutralize bitter phenolics in the wood. At the same time glucoses and polysaccharides are released from the wood. This process takes at least 18 months." (from http://www.chicagotribune.com/sc-food-0 ... olumn.html" onclick="window.open(this.href);return false;" rel="nofollow)
• "If past online votes are any indication, fans prefer a lighter #3 char with a six month barrel stave seasoning, as barrel #82 remains in the lead for the past several months in a row. Barrel #83 is right behind it though, with a darker, #4, char and also a six month stave seasoning." (from Buffalo Trace's Single Oak Project testing. http://www.singleoakproject.com/uploads ... roject.pdf" onclick="window.open(this.href);return false;" rel="nofollow)

[OtisT]

What is this, Badmotivator Bait?

OK, I'll bite.

Too Funny. Badmo, I was going to just ask you in a PM, then decided to post on the site. Go figure.

Were those two boards the same thickness before seasoning?

I’ll check these links out. From the short descriptions alone, there should be a scent and taste difference that is detectable. I guess this summer, when my first stack reaches a year old, I will compare my seasoned wood to some unseasoned to see if I can detect a difference and hopefully be able to describe it. I’m hoping that fresh/wet oak smell is what goes away with seasoning.

Thanks. Otis

[Badmotivator]

I wondered about the thickness too. When I buy the oak I always go for 5/4 thickness, but I suppose there might be some variation. Also, it's possible that right now the wood is super wet and has swelled, but it will return to its normal size when I bring it indoors. I just don't know. Sorry.