Home Distiller

I've acquired a grip of woods. I'm currently at 16, but working on acquiring 20 more, or even more as I find suitable woods. I find this topic(http://ww.homedistiller.org/forum/viewt ... =4&t=33487) interesting. Some of these woods are tried and true and very well known, but others are hardly used. I lurked around here for years and have tried a few of these and think it might be good to have a wood profile topic for each of these. My hope would be that people could discuss projects they have done, tasting profiles they have found, ideas relating to a specific type of wood. My personal interest is in Scotch type single malt Barley's. I hope to eventually have made a bottle for each type of wood and to let it age for years as I slowly taste. I want a Malt library unmatched by any other in the world.
In this photo is Red Plum wood. From left to right is Medium Toast and Heavy Toast. I used Pigroasters profile to toast these(400F for 1 ¾ hours and 450F for 15 minutes. Result Medium Toast, 450F for 35 minutes for Heavy Toast). As I work my way through these I will likely char these to varying degrees. I had a mishap where this got all mixed in with my Apple wood and I couldn't tell the difference.....guess I will have to get more!

As I make anything that I add Red Plum to I will post results, opinions and whatever info I find. I encourage others if they have any experience with this wood to please post your thoughts and results.

I just finished a plum brandy and have only oaked 1 quart, med toasted. The rest is resting uncut in a ss 7 gal keg. I may try the plum wood if I can find it, hopefully I can and will cut it after with a flavorful red wine white wine mix. Thanks for the useful information