re-using chips.

lawnman · Post by **lawnman** » Fri Aug 18, 2006 9:41 pm

has any body re-used their chips or soakers?
or do you just soak-age and throw away and use a new lot?
if you do use them again do you top up with a fresh hand full?
cheers aaron.

Post by **Tater** » Sat Aug 19, 2006 5:21 am

I use chared white oak strips twice.First time for grain 2nd time fruit or rum.

The Chemist · Post by **The Chemist** » Sat Aug 19, 2006 3:27 pm

What tater said. That closely mimics the way they use barrels.

You could also re-use chips for things like Canadian style, blended whisky-types in general.

possum · Post by **possum** » Mon Aug 21, 2006 12:54 pm

I re-use my charred apple chips when I make whiskey, but I add fresh to it. I know it sounds obsessive, but those chunks are soaked in good bourbon, and I dont want to waste.

Like tater said, I also switch the old chips to my rum production after they are no longer needed in the whiskey.

Aidas · Post by **Aidas** » Fri Aug 25, 2006 8:29 pm

I sometimes reuse my toasted oak strips. Obviously on a second soak, a lot less color and flavor is imparted. However, it seems that the smoothening effect is still there in force.

The idea to use fresh for whiskey and once-soaked for brandies sounds good. I'll need to try that.

Aidas

hornedrhodent · Post by **hornedrhodent** » Sat Aug 26, 2006 3:24 am

possum wrote:
I re-use my charred apple chips when I make whiskey, but I add fresh to it. I know it sounds obsessive, but those chunks are soaked in good bourbon, and I dont want to waste.

Like tater said, I also switch the old chips to my rum production after they are no longer needed in the whiskey.

After they have done the whiskey rum brandy thing do you scavenge the ethanol absorbed in them by adding them to the next wash?

Rebel_Yell · Post by **Rebel_Yell** » Mon Aug 28, 2006 9:03 am

I would think that they might create methanol and other undesirables.
I do like the flavor they add to my meat smoker.

Post by **golden pond** » Mon Aug 28, 2006 9:53 pm

I use the used charred oak to grill with, adds a nice flavor to meat.

possum · Post by **possum** » Wed Aug 30, 2006 8:40 am

Actually, I do use the old char chips to smoke pork loin for picknick partys.

Soused · Post by **Soused** » Thu Aug 31, 2006 7:30 pm

Rebel_Yell wrote:I would think that they might create methanol and other undesirables.
I do like the flavor they add to my meat smoker.

no such problem, you need fermentation for the production of methanol