Ageing on wood chip

[terencefaul]

Hi all I’ve been at this for just under a year and have started to experiment with whiskey.

I have a cornflakes and UJSSM on forth gen and am starting to age on oak chips.

Here in South Africa my distilling store recommend around 2g of medium french oak per litre, but research here suggest more like 20g per litre I was hoping the community could give some advice..

[OtisT]

Chips are tricky. I have only used chips a few times so my experience is limited, but here it is.

I think 2g/l is very light. I am an advocate for using less wood for a longer time, so if it were me I’d start with about 10g/l and add more later if I am not seeing the results I like. You can easily add more chips later, but removing too much wood can be a chore.

Chips are thin and have a lot exposed wood available to interact with your spirit. You are going to see a lot of color and experience a lot of oak/toast flavor added in a very short period of time. Like in a day or two. There are other desirable flavors and smells that take time to develop from the combination of alcohol and toasted wood. So while you will get all the oak color/flavor up front in a short time, you need to let the chips continue to soak so your spirit will develop more mature characteristics. The extra time is also needed to dissipate what I call the “new make” smell and taste. Oxygen is an important ingredient over time, so be sure your containers are opened periodically to allow off gassing and to introduce more oxygen to the container.

I can’t tell you how long to soak to get “good“ results. You should taste your stash periodically and take notes. Resist the urge to add more wood unless you feel you spirit has stopped progressing in the last few tastings. Go slow, take notes, and continue to seek advice. Over time, you will come to discover what amount and time works for your tastes. FYI, I consumed most of my oak chip aged spirits after aging only 6 to 8 months though I still have one jar of brandy that has been on a small amount of oak chips for over 3 years. I feel that jar has continued to improve with time.

Otis

[Saltbush Bill]

People here tend to not use chips.....they are not the best way of oaking. It is considered by most that they have to much end grain exposed.
Most here here use recycled barrel stave that are cut down and re toasted or charged.

[NZChris]

How long do you intend aging it for?

[terencefaul]

Thanks all. Great advice I’m using the chips because that is what I could get.

Since I just started I want something I can enjoy without having to wait an entire year, however long term I plan to put them down for as long as I can.

If I’m hearing right I think I need more chips and then I should have something yummy ready In 2-3 months?

Long term should get hold of some staves and rather age on those?

Once desirable woodiness is achieved how long should the spirt just rest in the bottle/jar?

[NZChris]

Here are a couple of tricks I use to find out how much of a new batch of wood to use.

Nuclear Whiskey:
viewtopic.php?f=4&t=38991

20 years of aging in 6 days:
viewtopic.php?f=44&t=55301