Quercus robur

[Aidas]

Does anyone know whther Quercus robur (common Lithuanian oak) is suitable for oaking wine and brandies? Should it be toasted, charred or straight?

Thanks,

Aidas

[Aidas]

I think I can probably call myself an idiot. If my searching is correct, the oaks growing all over my property -- Quercus robur is precisely white oak, and hence exactly the traditional oak that one needs.

However, as an amatuer, I do need reafirmation...

[The Chemist]

Quercus robur is used in Europe for barrels all the time--you'll have no problem.

The white oak they usually talk about is American white oak, Quercus alba; I don't think you've got a yard full of it in Lithuania (you might, but it'd be awfully strange)!!

[Aidas]

I found a number of arboreal webpages that designated that its also called Euroopean White Oak. I realize that its not the same as the North American white oak.

In any case, I'm quite happy that I'll be able to make my own chips (as will my kids, their kids, their kids and so on...)

Aidas

[Watershed]

I use it - only localy it's known as red oak, pendunculate oak or just 'oak' - a lot of people don't know we've got several species in the country. I split the heart wood into pencil sized staves and various char or toast them before adding to a bottle. After about a month they sink. It gives a very pencil shaving woody taste at first but it soon mellows out.

You can play around with finishes by retoasting used staves or soaking some staves in maderia/sherry/whatever before use.

[Aidas]

I searched the forum and found the graph for toasting wood at a certain temperature for flavor characteristics, but was unable to find any mention of toasting time.

I figure I'll wrap the chips in aluminum foil and throw then in the oven. Anyone have any idea what amount of time they need to be "baked"?