Oak and whiskey

[vernue]

nice area. nice bike!

so... in the end, I took out the wood, diluted to 45%, and within a month the whiskey was as mellow as could be. Yay for the whiskey gods.

[VLAGAVULVIN]

nice area. nice bike!

thanx

Yay for the whiskey gods.

Lucky you

[PalCabral]

So Vlaga,

if I understand you correctly one needs to repeat your process of first "wetting" the oak stave in neutral for about 2 weeks, then "wash" it off for 30-60mins in the jar with the spirit you're aging/oaking. The rinse and repeat?

I am assuming this is leading to a more speedy aging and oaking process?

- How long does the process go on if the spirit I am starting with is raw white dog and I want a seasoned brown matured spirit?
- And will the stave be spent faster with this process than if it just passively sat in the jar with spirits?

I too have been planning to dilute to 58% before oaking and maturing. This will require a rethink...

[VLAGAVULVIN]

if I understand you correctly one needs to repeat your process of first "wetting" the oak stave in neutral for about 2 weeks, then "wash" it off for 30-60mins in the jar with the spirit you're aging/oaking. The rinse and repeat?

No soak, just rinse and 2 weeks later then repeat if necessary.

- How long does the process go on if the spirit I am starting with is raw white dog and I want a seasoned brown matured spirit?
- And will the stave be spent faster with this process than if it just passively sat in the jar with spirits?

It's drinkable the same day. But keeping it longer is making it better. Make it brown by means of E150, not by oak.
The stave will work in a different way. For sure, it's re-usable.

I am assuming this is leading to a more speedy aging and oaking process?

It's mostly good for a quicker oxidation. You are pulling the barrel out of your whiskey

I too have been planning to dilute to 58% before oaking and maturing. This will require a rethink...

The more it's watery - the more it's tannic.

And here's the pic of my pump that I failed to send by PM to you:

[PalCabral]

Thanks, Vlaga.

Will try it. It's so extreme though the romantic side of oak aging, wood, barrels, and the holy ghost with his drunken angels is lost. But I will give it a go.

Your pump is different from mine. Mine is China in a nutshell, and it's not much bigger than a nutshell either. I'll send you the pic in a PM. It stinks of rubber. I ran it for 2-3 minutes in a jar of water and the smell of rubber was still there the day after. It won't come near my alcohol, but I will let it run for a while to see if the Chateau Michelin dissipates. But I'm not sure I want to make more investments in this area. My wife is on multi-repeat with the "more shit" phrase.

[VLAGAVULVIN]

I will let it run for a while to see if the Chateau Michelin dissipates.

Lol. Some folks love a fair amount of rubbery notes in whiskeys. But I'm not sure if it's okay in sh!tty cases like yours. Take care, be safe.

[Zacher]

I've been searching the forum and this seems like the right thread to ask my question. I read through it and have not seen anything about temperature. I've had several gallon jars under my bar with different types of oaked whiskey at around 65F. I was thinking about transferring them to the loft above my garage for the summer where it will get to ~120F during the day and cool off at night significantly. Thoughts?

[dieselduo]

Where is everyone getting their oak from? Been getting mine from a farm in Kentucky but can no longer get it