StillSmart

I know nothing about the process of oaking so what I'm about to ask might be laughably naive, so please forgive me!

I have been looking on eBay and have seen lots of solid oak furniture going for a few pence on local pick up deals. Also some flooring shops sell samples cheap. Freecycle also has options.

I was thinking I could grab an old table, and plane it back to bare wood. I've read somewhere else on here that one of our compadres retoasts dominos in a halogen oven, so I wondered whether that would work for the planed wood.

Is this a possibility or am I just being stupid?

Thanks!!

Time spent on wood generally does your drink good & has a mellowing effect. The specific species of oak will lean you towards the flavour profile you're expecting for example American white oak for a bourbon/whisky but that's not to say that you can't use another, have a little search round though I'm sure a couple of species imparted a massively woody flavour without the nice vanilla or toasty notes. Even the distilling dominos guy offers apple & cherry wood I believe so the room to experiment is huge, I just don't have the experience to share some good starting points as I've only ever used JD chips or SD French mini staves.
I will edit this post if I find the article I was reading on why commercial places stick to American & French for barrels!

I dont know if wood for furniture would be chemically treated? Drop me a PM with your address (if you like), and I'll post you off some ex-bourbon barrel bits.

If it is anything like smoking you have to stick to hard wood. Soft wood is carcinogenic. So the pine kitchen table leg is a no no.

Hopefully Myles will see this & impart some wisdom, he was certainly able to help out on this thread over on HD: http://homedistiller.org/forum/viewtopi ... =4&t=32261 (assuming it's the same Myles)

It would seem pine is used for a certain type of wine Mash, I'm going to guess its just raw wood without toasting if your smoking info warns for carcinogenic properties? It's definitely opened my eyes to world of new opportunities & combinations

That'll be the Greek stuff then. Yes indeed. I feel some googleificationing coming on

Should have known we could trust the inventors of Ouzo to flavour wine with pine, it seems they have a talent for drinks only consumed by teenagers on a quest to prove their masculinity

Benoit wrote:Hopefully Myles will see this & impart some wisdom, he was certainly able to help out on this thread over on HD: http://homedistiller.org/forum/viewtopi ... =4&t=32261 (assuming it's the same Myles)

It would seem pine is used for a certain type of wine Mash, I'm going to guess its just raw wood without toasting if your smoking info warns for carcinogenic properties? It's definitely opened my eyes to world of new opportunities & combinations

You need a chunk of time to read the whole of the link in this post, but it is worth the effort.
A whole bunch of stuff that I didn't know/found interesting.

Robert.

I bought some barrel chips from eBay, toasted them of in a cast iron skillet on the stove top.
They seem to be doing a nice job so far

Just my two pennorth on this subject.
IMHO, any chemical treatment of Oak furniture is not going to get very far into the wood, and should be easily dealt with.
However, it is not difficult to source virtually guaranteed quality Oak from many sources, not the least being ex barrels.

Robert.

Any nurk with a saw could start selling it on ebay.

As to that not all oak is the same.

I always get mine from a reputable source.. a cooperage or lately JTF