Home Distiller

Now I did some searching and didn't come up with very much. I know you can use them again but ....

1. What can you expect with used oak?
2. Do you need to let it dry/season again before using?
3. I'm assuming the process of aging will be longer but what should I expect?

Thanks guys.

I throw mine in a gallon jug filled with a mix of sherry, apple brandy and wine. In my last batch of whiskey I added 1 stick to every quart with the stick of fresh oak. Adds a real nice fruityness.

1. You can expect some flavours from the previous distillate to impart...call them mild undertones. They will be a faint flavour in the background. You can also expect that the oak will impart slower and gentler...less chance of over-oaking, and a smoother, balanced flavour that is not tannin-heavy. This also depends on the distillate obviously, but used oak is perfect in a malt whisky.

2. In a barrel, it's imperative that you do not let it dry. They try to keep some liquid in there so that the oak remains swollen with liquid. With oak sticks/dominos/chips it won't be such a big deal, but if you let them dry out, you may be losing some of the characteristic absorbed within due to evaporation...therefore this won't impart into your new spirit...

3. Hard to say. You are expecting a lighter colour, and less of an oak flavour. I would say maybe double what you would age a bourbon/corn whiskey at for a guide...but age to taste

I just recently did the same-- reused Oak sticks from a previous batch. This time I separated my batch into 2, 3 ltr jars...(1/2 in each)... my sticks we left in a smaller jar in the cellar waiting to be used again. They weren't drying by any means.. I had them "loitering" in the jar which had some left over's from the previous batch. When I took them out, I placed them back onto the fire they smelled "smooth" if that's possible??? As the fire got hotter, there was a definate smell of Bourbon in the air... sweet on the nose...
after about 45min... I plucked them off the barbque and put half of them in one jar, and half in the other... they sizzled abit, the steam wafted up...(damn nice smell) and then I closed them up. Been shaking the jar for a few days to mix it up a bit... but for now..they're resting till I'm ready for them...
gg

I reuse them for aging my rum .it imparts less wood taste with a gentle hint of the smoke that I like rather then the heavy smokyness like in a bourbon

Tater wrote:I reuse them for aging my rum .it imparts less wood taste with a gentle hint of the smoke that I like rather then the heavy smokyness like in a bourbon

Was about to say the same thing. Well sort of. I have started using used wood for my rums.

Use the used oak for drinks that normally would be aged on used oak. Rums and Scotch comes to mind. Or beers if you homebrew.

I use my blocks twice. They are ruffly 3x3x6 inches. First use give very good smokey bourbon second is a more subtle Canadian or Irish flavour. Mainly used on ujssm made with corn oats and barley. I have a couple that are second aging on homemade peach wine gonna use a third time on a single malt wheat.
I store the blocks in a gollon jar with a couple of shot worth of booze to keep them moist.

Awesome guys. I love hearing all the opinions and different uses.

On a side note I went to a little get together and the hosts put on a Marty Gras party. Well I brought 1 quart of white dog UJ and it was all gone before I left. So I was proud that most people liked it so well, even straight out of the jar.