Oaking and aging the T-Pee way

[raketemensch]

Great, now MCH and Mr. Rogers are mixed up in my head.

[aceswired]

So you're saying that there is still "bleach and other chemicals" in paper towels that are commonly used in food processing areas? What about white coffee filters? Do they still have bleach and other chemicals in them even though a good chunk of the planet uses them to make their daily morning coffee for consumption?

Are they safe or not?

tp

I didn't say anything of the sort, as I don't know. I DO know that coffee filters filter better, and that the unbleached variety have not been bathed in bleach.

[soldierbob]

Does anyone have experience using Post Oak? Quercus Stellata.

I have read a great deal here and in other threads that indicate White Oak as the preferred species, but I have always observed that the two trees have more in common than other oaks. I also happen to have easy access to some on my property, including some that has been seasoned a while now.

I have tried the search function, but as you might imagine, there are too many hits for 'post' and 'oak' for the search engine to manage.

-Soldierbob

[T-Pee]

Drop a stick in a quart and find out! I've heard of odder types of wood in your drink.

Please...no jokes.

tp

[aceswired]

Post oak is in the white oak family, you should be good to go.

[bitter]

Over the christmas break I have been doing some more side by side comparing with the Char'd vs non char'd (just toasted)

The funny thing is Vanilla tastes are now less than before but are now covered up with some sweet, brown sugar and caramel flavors. Still get a hint of apple also on the nose. Overall the Char'd is the nicest and richest tasting now also smoother.

From now on Chard it will be and at least 4-6 months. So much better at 6 months!

I took some for me to drink on xmas and my brother in law got into my bottle without asking. He said it was the best Canadian Club 100% Rye he had aver tried. I did not let him know.. only thing was he did not realize I bottled it about 50% for my enjoyment He got a little drunker than expected... I told him I thought was a bit more alcohol in it... that it had a good kick.

After that my farther-in-law took a little for sipping and was darn going to buy a bottle. I did not say a word.

I now have about 3/4 to 7/8 a gallon of each.. left

B

[kiwi Bruce]

Does anyone have experience using Post Oak? Quercus Stellata.-Soldierbob

As you can see...we are trying all sorts of different wood here on HD, Cherry, apple, maple etc. So your post oak is no different. In Europe the wine and brandy makers use several different Oaks that we can't get here. Their barrel oaks are a lot denser than the American white oak and they don't have a problem with it. So no fears, go for it, just do the conditioning sequence to prepare fresh Oak.

[soldierbob]

Thanks for the comments, I certainly intend to give it a try.

I partially packed my fairly new Boka column last weekend and ran a large batch more or less according to NCHooch's Caro Bourbon. I think I will bring the best of that down to 60% and start playing with the oak as soon as I have a chance to prepare it.

[kiwi Bruce]

Bob, take some pics of your wood and progress, and keep us informed as to what you find. Kiwi

[Jimbo]

Bob, take some pics of your wood....

[kiwi Bruce]

O M G.... Jimbo, you have a one track mind and it's a dirt track. I said WOOD... not WOODY.

[soldierbob]

Bob, take some pics of your wood....

Well, I say any day that pics of your wood are solicited is a good day LOL!

I will try to keep you all abreast of my progress!

[T-Pee]

Bob, take some pics of your wood....

Well, I say any day that pics of your wood are solicited is a good day LOL!

I will try to keep you all abreast of my progress!

*henh* He said "a breast". *henh* *henh*

tp

[der wo]

*henh* He said "a breast". *henh* *henh* tp

I am Cornhooliooo... need T-Pee for my bunghole hem hem...

[kiwi Bruce]

QUICK... dive for the gutter!

[SoMo]

Have any of you just up and bought barrels yet? I've got a couple 5 liters from Deep South and they just can't be beat by nuking or other means. Took jimbos advice time and patience in a good barrel and you end up with some golden magic.

[Kegg_jam]

*henh* He said "a breast". *henh* *henh* tp

I am Cornhooliooo... need T-Pee for my bunghole hem hem...

Ughhhh, Ok.

Huh,huh

[raketemensch]

Have any of you just up and bought barrels yet? I've got a couple 5 liters from Deep South and they just can't be beat by nuking or other means. Took jimbos advice time and patience in a good barrel and you end up with some golden magic.

I got one as a late Christmas present, but haven't run the still since then. Hopefully next weekend I can get some runs in and fill it.

[PTS_35]

Trying this on some apple brandy I just did. 55% in half gallon jars. I think it's coloring well for only a few days. My question is how often you think I should sample this? I plan on leaving them in for the 6wks. Given time of year only thing I can do for temp swing is 2wks at 2nd floor where it's warmest, 2 on first floor and 2 in basement where it's pretty cold, about 57f. Idk, I'm sure being my first time I over charred. Think the sticks are a little thin too. Don't have access to make my own so I bought some pre toasted. Planned on the 6wks then bottling and leaving alone until July

[aceswired]

I've been setting jars on top of the air ducts in the basement. Figure they get some heating and cooling that way. Probably not a lot, but we work with what we've got.

[wtfdskin]

Wish I could help you PTS. I have had my first apple brandy on oak since April. I taste now and then but I dont know what im looking for. The apple has come out much more since it was first done. Im going to shoot for a year then proof and bottle.

[PTS_35]

Wow since april. This being my first ever and with store bought apple cider and not fresh pressed I can't say I could wait that long to find out. Guess I'll just sample it at the two week mark when I move it, wait the 6wks on oak then proof and bottle. Leave the bottles alone till at least July. Will open one up then. Will certainly leave a bottle untouched to see what a yr or two does

[ShineonCrazyDiamond]

Wow since april. This being my first ever and with store bought apple cider and not fresh pressed I can't say I could wait that long to find out. Guess I'll just sample it at the two week mark when I move it, wait the 6wks on oak then proof and bottle. Leave the bottles alone till at least July. Will open one up then. Will certainly leave a bottle untouched to see what a yr or two does

What kind of wood and what method are you using? If you are using a stick like in this thread, you are going to be disappointed with the results. 6 weeks is right about when liquor enters The Dead Zone. Pulling oak when would lock in that flavor profile.

I recently had a quart of UJ that was on a new toasted and heavy charred stick for 13 months. When I pulled it down and proofed it, heaven.

6 weeks is for small barrels. Leave it on oak sticks the whole time aging. You will not be disappointed.

[PTS_35]

Yes I'm using sticks and they are new oak, first time in likker. With my plan being at least waiting till July you're suggesting I keep the sticks in there till then? I'm a little confused about the oak as well. Seeing some say that they get better results when the oak has already sat in something and they are using it a second time around.?? I also am concerned with the char and lack of experience. I don't want to ruin the brandy in case I messed something up like over charred sticks in there and it's gonna taste like burnt wood or something. I did just go up and openthe jars. Damn, it smells good. Really does. Didn't sample it though. It's got a lot of color for just 5 days. And just some info, the sticks were toasted at 350 for 4 hrs and like I said I had to buy them. But I charred 6, let them sit in water over night then put 3 in each half gal jar. Tried to post a pic but it's not working. Saying file to large

[ShineonCrazyDiamond]

Yes I'm using sticks and they are new oak, first time in likker. With my plan being at least waiting till July you're suggesting I keep the sticks in there till then? I'm a little confused about the oak as well. Seeing some say that they get better results when the oak has already sat in something and they are using it a second time around.?? I also am concerned with the char and lack of experience. I don't want to ruin the brandy in case I messed something up like over charred sticks in there and it's gonna taste like burnt wood or something. I did just go up and openthe jars. Damn, it smells good. Really does. Didn't sample it though. It's got a lot of color for just 5 days. And just some info, the sticks were toasted at 350 for 4 hrs and like I said I had to buy them. But I charred 6, let them sit in water over night then put 3 in each half gal jar. Tried to post a pic but it's not working. Saying file to large

Yes, you should absolutely leave those in wood until July. That's a good level of toast, and in my opinion I have never been able to char too much. Here's a widely known and shared secret ( ): You know what burnt wood taste like in liquor in 6 months? Caramel. Sweet, tongue coating caramel. The nose on it is awesome.

Now, 3 sticks a 1/2 gallon is slightly more than I use, I use 1 per quart. But I will tell you, when using sticks, I have never been able to over oak. I have done a quart 6 months on used oak, it was too light, so I threw a second, but never used stick on top, and let it sit another 6 months. That was a year and a half ago, and is still on both oaks. Getting real thick and really, really good.

I am suggesting if you are going to wait until July, 6 months, absolutely get more time on wood than 6 weeks. 4 months would be a good time to pull it off oak if you want to prepare for immediate drinking in July and want it to rest off wood a bit. But definitely go more than 6 weeks, but you could go the whole 6 months then drink.

Disclaimer: I am a whiskey monger, and don't seek out brandies. But oak is oak, right?

[bitter]

Give it at least 6 weeks before trying it.

For me anyways with the UJSSM first bit it colored (1-3 days had a lot of if not most the color) Then at about the 1 month mark it actually tasted worst. At the 6 month mark was night and day. Now at the 8 month point I need to test again... Getting to the point I think I might cut to drinking strength of about 45% and bottle it.

I seeing most bang for the time is the first 3 months.. after that things slow down a lot.

B

[der wo]

Here's a widely known and shared secret ( ): You know what burnt wood taste like in liquor in 6 months? Caramel. Sweet, tongue coating caramel.

But there is a limit. You can overdo it and get a burned caramel taste. It's a bit chemical sweet and scratches on your tongue. But in my experience you reach this limit rather with excessive toasting than with charring. I once toasted a stick 4h in the oven at 255°C and after that I added a light char. It was a experiment and I lost only one jar.

[PTS_35]

I used 3 per half gal bc the post says 6 per gallon. Also, these sticks are thin. It's not a good solid .5" x.5"x 5" I didn't measure them but can say they are more like a quarter inch thick by maybe 1 in by probably 5 or 6 inches. That's just a guess. I guess I'll let them in there longer. Will wait till may. Here's the thing, I haven't even tasted it past the blending. And that was a tiny bit. So I'm real curious how it's gonna taste. I can pick up the apple in the nose. There's a fruitiness to it with some backgrounds there. Im hoping to apple flavors and I dont want to over power it with the wood

[der wo]

That sounds more as chips not sticks. For long time aging you need thickness.
Thicker stick -> different toasted layers -> all the nice different flavors.
If you char a quarter inch stick, you will get a char layer and a deep toast layer. You will miss the light toast flavors.

[T-Pee]

With the larger (.75"x.75") sticks I now use one per quart of 55%-60%, toasted at 400*, lightly charred as posted and ignored for a minimum of four months. I leave the sticks in the whole time. Six is a little too much for my taste if left in for the duration. Four is just right, imo.
It works. Period.

tp