First time making my own oak chips/cubes for aging..help

[old bri]

Hi all,
with the slow build of my power controller and still set up, I got thinking of other things to occupy my battered brain..
I've got a few oak cubes and just lightly charred two of them.
I've also got a fare amount of apple tree cut for a few years.
my hope is to get help where I go now...before I do anymore.
Any help tips etc would be appreciated.
Hope you understand me lol.
Hoping the cubes be ok with whisky & rum?
thx you for viewing
Bri

[Mash]

Be careful charring them. Best to do it outside.

Any hardwood is safe. Softwood is not. The rest is a matter of taste.

Cut staves or dominoes as they are much easier to pick out.

Sink slowly taste at lot. You can't take it out.

Search "nuke" on here for some bedtime reading.

[Flump]

Whisky and rum both go into mainly ex-bourbon casks. It is not just the economics that drives this but also that a lot of initial crap (esters, ketones etc.) dissolves in the bourbon first leaving better casks for whisky! So maybe aim for making a bourbon first before re-using for whisky/rum.

[Mash]

I thought whiskey typically used ex wine casks? Refurbished?

[Flump]

Bourbon must use new casks by law in the US and they are not allowed to re-use even their own casks never mind ex-wine casks. This generates a constant supply of cheap reliable casks for the Scotch whisky industry which largely replaced the widespread use of ex-wine/sherry/port casks. Ex-wine etc casks are around four times the price of ex-bourbon casks and are generally reserved for finishing duties in the last six months of a whisky's maturation.

There are also flavour differences between European and American oak used for barrels which has resulted in changed flavour profiles over time. Add in the effects of time spent in first, second and third fill casks and you see why good "noses" in the whisky industry are worth their weight in gold. Or spirit.

[old bri]

Thx guys,
Really chuffed for taking time to respond.
Bourbon is a good one to try...
Like I say, it's been months taking it slow and learning.
Love every stage or process to get right...spurns me on.
If you know what I'm trying to say.
Taking it slow..
Never jump into anything..research research then more is my key!
This week is my project at learning about the aging process.
A long way to go, a lot to learn...bloody great :-)
Thx for viewing and helping.
Bri

Btw off topic using post image is way for my pictures and not be frightened with security etc.?
Lol

[Mash]

Jack Daniels Oak BBQ chips are FANTASTIC

https://www.therange.co.uk/barbecues-an ... Aifs8P8HAQ

[old bri]

Jack Daniels Oak BBQ chips are FANTASTIC

https://www.therange.co.uk/barbecues-an ... Aifs8P8HAQ

Mash
They look real nice.....and the price is good..
How many time on average would I have throw them away and re stock?
Just don't know...tbh lol
Hazard a guess...when the flavour gets less...but like I said...nay idea lol
Bri

[old bri]

been thinkin.............(OMG bri has a cell working today! lol)
I know there'll be wood that's good for aging...and whats are not.
could peruse on the following wood I got and either right down 'OK' and why..same with the in suilble wood ''CRAP' and why.
beech
ewe
zebrand
olive ash
black ash
sycamore
white ebony
English oak
indian walnut
American oak
and lot more...unfotinaly no French oak

along with the question as you know my brain isn't working on full cylinders so question that may seen easy it hard for to see the wood for the tree's...so to speak...and of course I'm a numpty!!
1. the suilable wood is there a specific way off the cut? i.e. with the grain..or best making 'Chips'(at the mo ive got English oak into squares..and started charring the other day.
but stops and wanted the go ahead from somebody that know lol.
2. stupid question time....the cubes/dominos etc wont last for ever...but say the wood is chipped into small pieces do I get a tell tale sign using them multiple time b4 I have to throw the buggers owt?
what about bigger cubes/dominos?
I'm hazard a guess here...when colour and the taste demises...lol

I see the obvious hard woods that are use..but what about cut off of exotic hard wood...?
if I ask any more question you'll fall asleep....or PMSL..
so ill stop now and chill.
any help be great.
bri


dress up Thursday....

[RumJohn]

@old bri: You want maximum exposure to end grain. This will shorten the time to age drastically compared to side grain.



Assuming this chart uploaded OK, it will give you an idea of the flavor profiled developed depending on temp.

You might find something easier to start with than bourbon.

Enjoy.

[old bri]

@old bri: You want maximum exposure to end grain. This will shorten the time to age drastically compared to side grain.



Assuming this chart uploaded OK, it will give you an idea of the flavor profiled developed depending on temp.

You might find something easier to start with than bourbon.

Enjoy.

Morning pal,
A good graph..and the advise with the end grain makes sence..
Yeah a bourbon is sugested first..
From the graph can you explain the temps (in F) for me?
How it works etc..
Thx
Bri

[old bri]

A couple of blocks...
Started charring then decided to get advice lol



You can see the end Grain is ok? I think..
Bri

[Easydrinker]

Flump's response concerning barrels was spot on.
Run John and end grain was also good.
Myself, I only oak age scotch, and only use cleaned up, planed down ex. Scotch barrel staves. And I do not char them. I cut and split to something akin to matchsticks.
From your list of wood, I might use Apple or Beech, I use both to smoke food.
The others I might be cautious with, Ewe for instance I believe is poisonous, but I may be wrong.

Robert.

[Mash]

A couple of blocks...
Started charring then decided to get advice lol




Bri

Just a thought, but for spirit you want charred - I think what you have there is heavy toasted.

I would steer away from exotics - stick to oak and apple. Yew I think is poisonous somehow and walnut which leak a very dark tannin. ( Walnut steeped in neutral and a bit of sugar makes a v good liquer and which is thick and BLACK)

[old bri]

Flump's response concerning barrels was spot on.
Run John and end grain was also good.
Myself, I only oak age scotch, and only use cleaned up, planed down ex. Scotch barrel staves. And I do not char them. I cut and split to something akin to matchsticks.
From your list of wood, I might use Apple or Beech, I use both to smoke food.
The others I might be cautious with, Ewe for instance I believe is poisonous, but I may be wrong.

Robert.

Hi Robert,
Quite interesting there.
Seems to me (eventually lol) that's a lot of p'ing about if I can buy the best barrel staves etc.
Yeah there a lot of wood not suitable and I'm learning the best way is for me..
Least I'm researching lol still want to try apple n beech wood :-) why not!
Thx pal
Bri