What Type Of Oak?

[Offshore]

I am going to oak some SF 500 ml of the first run, the best cut of the hearts, just trying to get a grip on it before I oak all the hearts of the 2nd run. What I am wondering is, can I use white oak from the lumber yard like home depot? Haven’t done any oaking before.

[sambedded]

Yes you can use an oak from lumber yard. Just cut it then soak 5-7 day in water (change water daily to prevent bacteria grows).
Then roast them at oven for few hours till oak get brown. I also did it at microwave, it much faster but you should closely monitor the process because it very easy to catch a fire.

UPD: let your oak air dry for few days before roasting.

[Offshore]

Man thank you very much for that information.

[rtalbigr]

Yes you can use an oak from lumber yard. Just cut it then soak 5-7 day in water (chage water daily to prevent bacteria grows).
Then roast them at oven for few hours till oak get brown. I also did it at microwave, it much faster but you shoal closely watch a process because it very easy to catch a fire.

Why are you soaking the oak in water? What are you hoping to accomplish by doing that? When you toast it's just going to prolong the process because you are spending energy evaporating the water.

White oak is toasted (or charred) because the application of heat (~300-400F) alters the chemical structure of primarily the hemicellulose and lignins into simpler wood sugars that are then available to the alcohol during aging giving body, toasty flavors,vanillan, and color.

I might add you need heart wood not sap wood for these changes to occur.

Big R

[sambedded]

When I didn't soak my brandy had a too "woody" taste only after couple weeks. May be it because the lumber oak is not made from "heart wood".
After soaking I let it air dry, so I didn't use extra energy for toasting (sorry forgot to mention it). As per my taste - presoaked lumber oak is better. You can do one half of your oak with soaking and another without. Then just compare results and choose what you like more.

[Braz]

Not sure where you are located, Offshore, but around here none of the big box lumber stores carry white oak. Lots of red oak, but no white. You might need to find a specialty hardwood supplier in your area.

[blind drunk]

Soaking must pull out some of the woodiness and tannins.

[whiskeytripping]

I'm with Braz on this one, I couldn't find anything but red oak. BUT, I did find in the garden section this spring some Jack Daniels barrels cut in half for planting stuff (at Home Depot) I bought one, cut the bands off it, and took the staves and cut them as needed into strips the length of the jar and about 3/4" wide (I char mine with a propane torch). It has worked REALLY well. And that much wood will last forever for hobby purposes Good luck

[NcHooch]

I'm with BigR on this ....
you want to get some air-died American white oak, and then toast and/or char it , quickly quench it in water and add it to your hooch. there's tons written on this subject already .
I'd recommend you start here : http://homedistiller.org/forum/viewtopi ... 46&t=28615

[rubber duck]

I kinda like a kiln dried American heart wood white oak.

The kiln dried as it has more vanilla in it. The drying process is one of the big differences between American and French oak.

[rtalbigr]

When I didn't soak my brandy had a too "woody" taste only after couple weeks. May be it because the lumber oak is not made from "heart wood".
After soaking I let it air dry, so I didn't use extra energy for toasting (sorry forgot to mention it). As per my taste - presoaked lumber oak is better. You can do one half of your oak with soaking and another without. Then just compare results and choose what you like more.

If you're getting too much woody flavor then you aren't aging on oak long enough or the wood hasn't been properly toasted. There are two important factors in oak aging, the toasting/charring and time. If you short change either than you are going to get inferior results. The best white oak should be seasoned heartwood so used barrels are a good source. Toasting is especially important because of the structural changes it accomplishes with the chemical components, rendering them in a form that is beneficial to aging alcohol. Trying to leach out the tannins is actually detrimental. Properly seasoned and toasted wood alters the tannins, greatly reducing their bitterness and astringency. Tannins are important in enabling oxidation, an important part in maturing the spirits.

Large producers char because it is the most economical. However, toasting accomplishes a more complete wood product and thus a superior and more complete final product. Toasting accompanied with light charring is beneficial in that the char does filter some of the nastiness.

However, none of this matters with out sufficient time to allow the process to go to completion. I like my products to set for at least a year, when I can. There is a very noticeable improvement in quality.

Big R