smooth to hot blends gone bad?

[blueduck]

Im not sure what happened I blended and proofed to 110, 2 QT of UJSSM . it was smooth ez to drink and tasted grate. so I put it on oak a 1/4"thick X 2" wide X 4"long tosted and lightly chard, 1 week later it has grate color so I figure what the heck ill taste some even though I know its to soon.
it is so hot it has a lot and I mean a lot of burn to it. It must have a lot of heads in for this much burn. how come it was so smooth the day I blended it?
has this happen to anyone else, should I let it sit or just rerun it.

[bearriver]

should I let it sit or just rerun it.

Burning sensation indicates too much heads. For whatever reason, you probably missed it while blending.

Rerunning it will allow you to make better cuts. Leaving it on oak for awhile will mask the off flavors. Either or is fine.

[sltm1]

You have to wait month's not day's to get the flavor right on oak.....I used to sample early and it was terrible, don't remember any heat though.

[blueduck]

ya I get the fact that tails will age out and heads are hot and have burn to them, its just that the hotness showed up after the blend
it was smooth and good at first then went hot.
ill let it sit 1 or 2 months and see what happens
i have had 1or 2 week old sugar wash on oak come out tastin good this is why i ask if any one has see this before. like the liquor goes through stages of ageing as in it starts mellow then gets hotter then mellows agen

[8 Mile Hillbilly]

I like to use the Microwave system for the oaking. I microwave for 3 ½ min and then into a cold place, cycle it 3 time. I think the heating drive off the bad stuff . The alternating heat and cold with opening up the seal in between moves the product in and out of the oak for faster aging.

[blueduck]

So I let it sit for 30 days . It's so good now all the hotness is gone its smooth and tasty im so happy I didn't rerun it. Im going to put it on the highest shelf in the house and behind some stuff and try to keep my hands off it for 30 more days.

[Dude2008]

It could have been fresh tannins from the oak before chemical reactions could take place that are part of the Aging process. Sometimes aging does take time.

[blueduck]

well 30 days later 74 in all and its even better grate outcome. I took it off the oak and will let it sit for 30 more.
I think you are right about the tannins dude, every batch I have made since has done the same thing around 2 week vary hot even thou it was smooth to start.

[blueduck]

so over the last 6 months I have tested 6qt every 1 of them has done the same thing for the first 2 months the hot to smooth fluctuates daily then its steady's out .I have noticed around this time all the oak sticks have sunk to the bottom. I think it is vary possible that as the alcohol penetrates in to the wood it causes a reaction that destabilizes the flavor profile; this is why it steady's out after the oak sticks become fully saturated and sink to the bottom.
During this time I had kept a qt of white as a control that did not have the same hot to smooth fluctuation's

[still_stirrin]

so...why...the oak sticks become fully saturated and sink to the bottom....

Gravity, man. Gravity.

But it is an interesting note you've pointed out...that the flavor profile can some how be related to the wood's ability to float...or sink. I've never looked at it like that because my woods usually sink within the first 24-48 hours, not weeks. But then again, my woods are different shaped from yours.

Can you try your hypothesis with wood fingers cut to: 1/2"x1/2"x4"? I wonder if the thin sticks you're using affects their buoyancy differently and that in turn affects the capillary action through the fingers.

Also, I would try to make cubes: 1"x1"x1" and see how they work....float or sink.
ss

[blueduck]

how long it floats for would depend on how much moisture is in the oak to start. I get toasted oak sticks from http://www.brewhaus.com/Oak-Stix-Balanc ... -P888.aspx" onclick="window.open(this.href);return false;" rel="nofollow and there vary dry. next run I will try a different size just to see what happens ill go 1/4X1/2x4".

[rager]

I do 3/4x 3/4x5 toast and char. they will sink with in the first few days

you should try a little more uniform shape so see if you get any different results

[ben stiller]

this is the first time that I have seen this thread and remember Corene talking about the same problem with
Whiskey getting hot when first put on oak. Low and behold her thread reappeared just a little while ago. Check the newest posts and have a read through that thread.