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Down here I don't have local apple to source but I bought some shipped over from Maine so I have no idea how long it's been sitting around... 4-5 months in my possession. The heartwood looks pretty small on some pieces but at some point I'll just plan on splitting it out for this!

FYI Pope. I’m not even sure Apple requires seasoning. I have not read anywhere that seasoning is required for any wood other than oak. What I have read about oak seasoning is that it is primarily to flush out tannins. My one year seasoned Apple did not appear to add any bitterness or astringency. The next time I find some freshly cut Apple I will make a tea from it to see what it tastes like. If there is no bitterness or astringency, I would be comfortable trying it without seasoning. You may be OK with the Apple you have even if it is not seasoned.

Re: heart vs sap wood. Maybe try making a tea from both heart and sap wood to see what the difference is. The sap wood may be usable too? May be worth a try if you only have a little wood to play with.

Otis

OtisT wrote: ↑Sat Feb 29, 2020 12:13 pm
Do you think the harshness is coming from the spirit or the barrel? I just had a sip and am guessing it’s the barrel. The barrel had bourbon in it only one year.

Otis

Hey Otis,

In my opinion the rum you made had really nice cuts. no heads at all, a little ( a small amount of tails funk/goodness) tails and lots of good hearts. So yea so that barrel gave it some harsh flavors but that fresh apple cleaned it up nicely.

Oh and I just tried a bit of your Nocino and if I had a third hand

OVZ