Home Distiller

I went out in the woods and cut a limb of a white oak that was dead, 5 in. rd. and 14 in. long, saw it out on a band saw into 3/8s and 1/2 in strips, After reading here about toasting it, making charcoal, bunring it with a torch, browning in a oven. What way should I do to get a nice color and a aged tast. Thanks

I found my best color is with a medium toast,(store bought oak cubes) but for flavor I always take half of them and char them real good with propane.
5" stick isn't going to have alot of heartwood, make sure you don't use the outer sapwood layer, makes for some nasty booze.

I think with a little research, you'll find that your oak should be air dried for at least a year

Once you get some good dry wood, this diagram has some good information for preparing it .
http://homedistiller.org/graphics/oak_aromatoast.gif" onclick="window.open(this.href);return false;" rel="nofollow
,,,as well as this page
http://homedistiller.org/aging/aging" onclick="window.open(this.href);return false;" rel="nofollow

NChooch