StillSmart

Hiya guys and gals.
Just popped to a local cider farm and aqquired these bits of old barrel.
really excited to try them but have no idea what i should do to prepare them for use!
any advice please? Im guessing i need to cut them them down a bit

Cut em down to a sensible size. The size of a dominoe is popular.

Strap on gun oil.... Whoa... Wrap in gin foil... Nope Tim foil... FFS tin foil.

And roast in the oven when wife away.

Hahahaha thanks mash.
do i need to sand them at all? Im mainly refferring to the side of the chunks that was on the outside of the barrel
also what kind of temp and time should i aim for?
Sorry for all the questions but if all this works out then i can start bringing home full staves

Temp and time is all down to taste.

Toasting and charring are also two different things.

Toast at 180c for 30mins. I sneak them in the bottom of the oven when the chips go on. You will not see a huge difference. But the smell should be there once cool.
Work upto to not more than 220c 60mins.

Try nuking a few to see what comes out.

Charring in a smokey business and a BBQ is required. Oven charring could be sited in divorce proceedings and oven doors blowing off.

You next question will be how long do I leave them in and the asnwer is just as vague. Taste & method and type of oak all make a difference. Nuke and few and try it.

Wine 8-10g per litre. Spirits.. hmm. Charred will tame the beast, while toasted will add mellow flavours.

Oaking is magic not science and numbers. Best to do a little and check often - you can add more but you can't take it out & floorboard is not a good flavour profile.

You could try nuking some and then use that as a 'essence' and blend it in. Failing that nuke some anyway!

Thanks buddy. So do I need to sand the outside or anything before toasting them and will I get colour if they aren't charred?

Oh I'm not sure if it matters but I'm going to be putting them in my rum

If they are grotty yes. But 200c will sterilise them.

Brilliant and will I get good colour just from toasting the chunks or do they need to be charred to add colour?

Toasted

Just my take on this.
I produce my own Oak "matchsticks" from retired Scotch Whisky barrel staves.
I plane them down to clean wood,I cut them to 1-2 inch lengths, and split them as small as I can.
I DO NOT toast or char.
With only a little time,(4-6 weeks) they colour spirits to a degree far darker than the wood.
They give a good flavour too.
Without a need for nuking.
May I suggest that you try it?

Robert.

Absolutely agree.

Nuking will give you a quick indication of what they will do and accelerate your understanding. If you have a chance of getting some more, also nice to know if they are worth getting.

Yes, you can nuke for a " quick taste" , but once you know, you know

Robert.

Going to sand the chunks back to clean wood today. Is there any real rule as to what size to cut the oak for the purpose of aging?

Corps012588 wrote:Going to sand the chunks back to clean wood today. Is there any real rule as to what size to cut the oak for the purpose of aging?

Its all about convenience to YOU, followed by surface area. What can you get in and out of the vessels you plan to use.

I use literally 'domino' sized chunks in netting bags. Longer thinner 'staves' are also a popular choice.

Thanks mash. Just done a bit of sanding and looks like I'll be going some time!