Home Distiller

Today I had some time and thought I'd dissect a piece of seasoned oak (the common type that grows where I live) and then toast it to varying degrees. I had toasted my wood a few years ago to make a special beer and the remaining one I used for some spirits and I really enjoyed it (both the distillate and the roasting). I only kept the heartwood because it is the most aromatic.

toasting oak in the over is a wonderful thing, smells divine

To keep my wife happy if I am toasting I use the BBQ, when charring i use my torch.

I have a small (very old) oven that I modified with a rotating basket and I usually use that. It is true the perfume is wonderful.

This is an old modified oven. On the side you can see the small rotisserie motor that I added, and the basket where it rotates continuously and at low speed. I don't trust that thermostat, so I use it connected to a PID.

This is the lightly toasted oak. This is a chestnut wood, medium toasted. As you can see, the result is very uniform, the toasting is homogeneous up to the heart of the wood.

Nice toaster! Can it do coffee beans as well?

Cheers,
jonny

jonnys_spirit wrote: ↑Tue Dec 08, 2020 9:03 am Nice toaster! Can it do coffee beans as well?

Cheers,
jonny

I've never made coffee (sadly!) But I've made a lot of special beans for my beer and it works perfectly. In fact, I built it just for roasted beans and then I found an alternative use for wood, so I think it will work for coffee too.

I finished roasting, light and medium side by side. One question: have any of you ever used almond tree wood? Results?