I cut my all of my “bones” with a small hatchet right out of the seasoned heartwood. Then I let it sit out in the weather longer until I’m ready to make a new batch. They wind up being 0.75x0.75x6.0 average size. I wrap a few up loosely with aluminum foil, then put them in a small toaster over on low setting. They stay in there until they start smelling real good to me, then I stop the toast. I light char until it looks like toasted bread and then its ready.OtisT wrote: ↑Sun Oct 02, 2022 12:23 pmSweet 8B. That is next on my list of woods to try. I’m sitting on both seasoned Pecan and Hazelnut, just waiting for more Panela to make more rum.
If you don’t mind a few questions regarding your seasoned pecan you like: What size are the hunks of wood that you toast, what temp, and for how long?
Otis
Brazilian Wood for Aging Cachaças
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Re: Brazilian Wood for Aging Cachaças
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”