Home Distiller

On the barrell mills website they have American oak spirals that go from light to heavy toast. I e-mailed them about whether they offered charred spirals and they said no. Being as I want to make Bourbon, would the heavy toast spirals be about the same? Or should I purchase the heavy toast and try and char them myself? If I do try and char them myself, what would be the best way? I have a small propane torch that I use for soldering.

http://www.thebarrelmill.com/store/prod ... tegoryID=2" onclick="window.open(this.href);return false;" rel="nofollow

Try out different ways and let us know. I would like to know the taste difference between charred and heavy toasted.

I use a MAPP torch for charring.

HookLine wrote:Try out different ways and let us know. I would like to know the taste difference between charred and heavy toasted.

I use a MAPP torch for charring.

I've never charred anything in my life. So how would I go about charring with my propane torch? How long should I torch it for on each side? Do I just want to make it black? Should I put some water on it first so I don't catch it on fire or will this not be a concern?

Just burn it black.

I'm thanking if you try to rechar those things they will fall apart, there is not much to them.
and yes you just burn the wood with a torch or what ever suits you . it will burn that is what you are
after, sort of like making charcoal on the outside, Id try them as is, and add charcoal if you want.

Dnderhead wrote:I'm thanking if you try to rechar those things they will fall apart, there is not much to them.
and yes you just burn the wood with a torch or what ever suits you . it will burn that is what you are
after, sort of like making charcoal on the outside, Id try them as is, and add charcoal if you want.

Add charcoal, you mean add some type of charcoal as well as the heavy toast spirals?

HookLine wrote:I would like to know the taste difference between charred and heavy toasted.

Sounds like someone needs to do an experiment

kiwistiller wrote:

HookLine wrote:I would like to know the taste difference between charred and heavy toasted.

Sounds like someone needs to do an experiment

It is on the to do list. Currently about 84th.

Take a piece of oak, cut it down into roughly 1" x 1" x 3 to 6" staves. Take a torch, propane to oxy/acetyl and slowly pass over the sticks. The object should be to make the outside of the wood cracked so that there's jagged little crevices all in it but you still want some "wood" left under that thin layer of char. You can also do this on a grill, lay out your sticks on grill or wrap them in tin foil first to toast the wood throughout and then lay them straight on the grates and char the outside. You want wood left in the center so that the spirit can get to the tannins and such but the char will mellow out the spirit at the same time. Use the sticks sparingly, don't rush the oaking process as it will ruin spirits. Less oak takes longer but will pay off in the end. Don't put Kingsford per se charcoal in your spirits. Only real hardwoods.

cornwhiskey wrote:

HookLine wrote:Try out different ways and let us know. I would like to know the taste difference between charred and heavy toasted.

I use a MAPP torch for charring.

I've never charred anything in my life. So how would I go about charring with my propane torch? How long should I torch it for on each side? Do I just want to make it black? Should I put some water on it first so I don't catch it on fire or will this not be a concern?

LMAO, I've forgotten some steaks on the grill a few times, does that count?

Put them in a coffee can and seal them under aluminum foil with an 1/8" hole in the top. Put them on your propane grill for aobut 20 minutes. That should char/toast them nicely.