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When something has been over oiled does that mean it has pulled too much flavor from the oak? Which can be remedied by diluting with some more white. Or has it gotten to a point where it is pulling unfavourable flavours from the oak?

Normally diluting cures this. But the resulting mix will improve by aging a bit on wood.

If all the other details are ok. Some unfavourable flavors must be removed before aging by seasoning the wood. And probably a very high abv could give some unfavourables.

i've never really got to that -over oaked- stage, except with JD chips, i don't use them any longer since they make likker taste like JD..which is something i try to avoid.

i do use a solera method of aging, where i have older oakier stuff and i add that to new make (or new make added to it.) so yes, diluting works.

very little survives past 2 years, mostly just "samples" likker tastes the best to me between 3-6 week on oak. than after about six months it gets better until about 2 years when the manufacturers fault in the bottle becomes very apparent, anfd the bottle is empty,

strangley, likker tastes "off" to me between 6 weeks and 6 months of oak.

HDNB wrote:i've never really got to that -over oaked- stage, except with JD chips, i don't use them any longer since they make likker taste like JD..which is something i try to avoid.

i do use a solera method of aging, where i have older oakier stuff and i add that to new make (or new make added to it.) so yes, diluting works.

very little survives past 2 years, mostly just "samples" likker tastes the best to me between 3-6 week on oak. than after about six months it gets better until about 2 years when the manufacturers fault in the bottle becomes very apparent, anfd the bottle is empty,

strangley, likker tastes "off" to me between 6 weeks and 6 months of oak.

I'm finding that encouraging

HDNB wrote:strangley, likker tastes "off" to me between 6 weeks and 6 months of oak.

Interesting, I noticed that on my last batch (actually my first oak-ing). I removed the oak after about 6 weeks in fear of ruining the batch.
I'll let the next one go the distance and see.

Mine was awesome for 4 weeks. Now we're 8 weeks in I'm not liking it. Hopefully it'll go good again like HDNB's.

I find with oaking there is a mgic point at about 4-6 weeks were its good.. after that there is an ackwards stage were it gets worst till about the 4-6 months.

I had some UJSSM I thought was close of over oaking at 10 months.. but after blending and bottling and sitting off the wood, I wish I would have left it longer.

B

I leave it in till I drink it.
And maybe While I'm drinking it.
Strain the charcoal between yer teeth. Or yer liver.
Seriously, I think if you use seasoned Oak you can't go wrong.

got likker on oak for over a year. still not over oaked by any means. just sayin

Don't use so much oak that it gets overdone before you drink it.

My oak remains in the jug until the day the last dreg is decanted, then it gets recycled into the feints jug or the smoke house.

I used oak chips from brewhaus (1/4 cup / 750 ml at 65%) dark toast, and after 4 days it almost has too much flavour.

Appalachia-Shiner wrote:I leave it in till I drink it.
And maybe While I'm drinking it.
Strain the charcoal between yer teeth. Or yer liver.
Seriously, I think if you use seasoned Oak you can't go wrong.

You got to try to make the S3 17 meet . S3 16 blend will be a year old and there will be a quart of it there . The rest will be left as is for 18 , 19 , 20 .................... Long as it lasts .