What I Did Today

[chill]

Aidan,

Won't that cut pattern just expose more end grain? I thought that was something to be avoided, the reason why people dislike the result of using chips.

Chuck

[RumJohn]

I'm hoping this cut pattern will increase the extraction and allow me use a lighter toasting.

AM: The increased exposure of end grain will shorten your ageing time considerably. It will do in weeks what would take months if only side grain was exposed.

"...allow me to use a lighter toasting." It is the toast level that will dictate the flavor, not the presence of end grain.

[Almanac]

I'm with you there RJ. What I meant was I'm hoping this cut pattern will allow more efficient extraction of the oak sugars and vanillan, etc., and that this will allow me to stop the toasting just before the Oak becomes smokey. I'm not that keen on the smokey flavour imparted by charred oak. I generally toast at around 210C/400F but I'm going to try and cut the toasting time shorter to avoid charring. It'll probably take a bit of experimentation but that's half the fun

@ Chill: I had accepted that conventional wisdom until I saw commercial oak products being offered that claim great success with a similar pattern of cutting. Time and taste will tell and I'm hoping it won't be too long before the outcome is ready to taste.

Fingers crossed.

AidanMac

[Mash]

I think this is a cracking idea. Regardless of the end grain. This will also increase the surface area.

I currently use oak Dominoes. This is dominoes on a stick.

What dose rate are you thinking of using? 6-8g per litre seemed to be the norm for a medium toast.

[Almanac]

Initial plan is to test on three 1litre batches with 5, 8 & 11g respectively and document the development of the spirit over 1 month and take it from there.

AidanMac

[alan]

Just made up a gallon of Odins easy gin, will use it to make a sloe gin in a few weeks time
regards Alan

[Mash]

You will not be disappointed.

[Magnu420]

i didnt do this today,it was last week
i took my missis on a brewery tour (local brewery)
for her birfday surprise,really enjoyed the tour and intresting

http://www.moorhouses.co.uk/site/news/

[Easydrinker]

It would be nice think that she enjoyed it as much as you clearly did!


Robert.

[chill]

@Aidan: an interesting alternative would be to cut the pieces across the grain (across the board instead of with it) and then make those saw cuts. That will increase the long grain exposure more than then end grain. That will be closer to the exposure in a barrel where no end grain is exposed to the spirit.

Chuck

[Mash]

I agree. It's about getting enough contact area.
Very interested to see if exposure to end grain makes a difference. The long grain and soakability is different in American oak to French.

[Admiral Toad]

Just seen Sting and crew at the Sage Gateshead performing 'The last Ship '

Absolutely bloody Awsome x

[alan]

Just finished running 2, 1/2 gallon batches of odins easy gin through my air still watered it down to 43% finished up with 3.7 litres
will re start a new batch in the morning
Alan

[Phantom]

Just finished running 2, 1/2 gallon batches of odins easy gin through my air still watered it down to 43% finished up with 3.7 litres
will re start a new batch in the morning
Alan

Seen mention of that recipe before. Never got round to trying it (to lazy and it's easy for me just to use one of the gin essences and drink that - gonna drown it in tonic anyway )..........

[Easydrinker]

It's not a bad tipple Phantom.
The cost saving over essences isn't so great at around £1.75 a litre less,but there is a certain satisfaction in distilling your own methinks.
Once more it's horses for courses.
And time is a precious commodity.

Robert.