Home Distiller

So I finally found a source for white oak, gotta love Craig's List. A local farmer is selling 1,000 board ft of rough cut, aired dried white oak boards. Found them in his old barn with 2inch of dust on them, aged 4 years. It was like Christmas in July. Bought a 4 12ft boards which should last a while.

After search the forum I used the following technique:
Cut the boards into 1x1x3 inch blocks, wrapped them in foil, then toasted them on the gas grill at 350F for varying lengths of time, 2, 3 and 4 hours. Then charred some of them with a torch.

Tonight I put up up 10 pint jars of UJSM with different oak sticks. Some charred, some toasted, etc.
I used 1/2 sticks in most of the jars.

Now comes the waiting....
Will post later on the results.

Once I find one I like should I remove the oak or leave it?
Can it be on the wood for too long and pick up "woody" flavors? Or does it mellow over time with the wood?

I've used oak apple-wood and pear. any more than a month and mine does get woody. after a month I take out the wood and the longer it sits the better it tastes. what ever works for you is the "right" way..Have fun