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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.

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

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.

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.

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

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?

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

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

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

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