Diluting with Oak sap?

[Kennylee]

I was wondering if any one has tried using oak sap to dilute their spirits to drinking strength, say from 65% to 45% /50%, to add some oak flavor and sweetness?

I have been running All Bran (thanks rad14701) in pot still mode @ around 60 to 62% and flavoring in jars with toasted & chard oak and have been making some real nice whiskey flavored spirits that I cut down to 47% with purified water for drinking.

I was thinking Sap season is coming in here, and if I collected oak sap and used it to dilute my spirits that the flavors from the sap and the sweetness of the sap should make some good stuff.

I'm sure it's been done, just wondering about the results.

[Jimbo]

Not sure anyones tried that. But it sounds wild. Who knows, you might be on to something. Never know unless you try. Keep us posted.

[Hyko]

I agree with jimbo, try it and let us know how it goes

[ga flatwoods]

Dude have you ever tried to milk an oak tree? I can assure you if it were worth a damn it would have been done round here more than a hundred years ago and trees would still bear the signs of it. I have tasted it before and can tell you it is not the same as the flavors yielded from the wood itself. Try it you may like it...but, you may not. I wouldn't do more than a Gallon up at first go.

[Jimbo]

gallon Hell flatwoods, I was thinking a snifter glass drink first LOL. Seen that monkey lately?

[Prairiepiss]

I would think there is a reason heart wood is used for aging. Instead of sap wood.

Not to mention the flavors come from oak that has been roasted toasted or chared.

[aj2456]

dunno about oak sap, but i hear maple or even silver birch saps pretty sweet and might be worth a go while ur at it

[S-Cackalacky]

I'm sure someone back in history had to be the first to drink hemlock and then everyone after that knew it would kill you. So yes, you go ahead and be the first. If we don't hear back from you, I guess we'll pass on it.

Just sayin',
S-C

[Kennylee]

Okay, I was thinking you could sap oaks but it looks like I was mistaken.

Maple, Birch, Walnut, Hickory and Boxelders can be sapped but all have a lower sugar % than Sugar Maple.

I have some Silver Maple, Black Walnut and some Shag Bark Hickory that I'm going to tap and see what I get. I don't think I'll like the maple flavors unless it's on my pan cake but, who knows.

[Truckinbutch]

I don't think you are going to like black walnut either .

[Prairiepiss]

I don't think you are going to like black walnut either .

+1.

I have been aging with chared sugar maple wood. Truthfully I'm not getting maple flavors you would think I would get. But I am getting something I am finding I like much better then oak. Of course that's a little different then using sap. But if you have sugar maples. I would suggest trying aging on some.

[Jimbo]

Walnut is toxic. Stay away from anything walnut that you plan to ingest. It cant even be used for animal bedding fro that reason.

[Truckinbutch]

That was the reason I posted what I did . I've developed such an allergy to it that I cant even do woodworking with it without suffering serious consequences .

[ga flatwoods]

Ive got plenty of pine sap if ya need some, even the tools to chip the boxes! We could throw ya some wax myrtle berries in with it and call it gin!
GA Flatwoods

[Kennylee]

Hey I'm just trying to ask about and discuss different flavoring methods.

Black Walnut trees can be sapped and made into syrup and it doesn't taste like walnuts and it is not poisonous.

So you can keep your hemlock, pine sap and wax myrtle berries, while I sit here and sip some cocktails and snack on some walnuts.

BTW tomorrow im sapping some maple, hickory and yes black walnut trees.

[DAD300]

Yes it has been done...why would we think this is any different than using Maple syrup?

Crown is getting rich right now adding Maple syrup to their crap whiskey!

I would expect that the oak sap will be a lot different than the aged components in a piece of dry wood. But if you follow the idea of aging on toasted maple wood sticks and maple syrup, I would expect the oak sap to be sweeter than the aged, toasted, oak wood of a barrel.

If I had the sap, I'd try it!