 Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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Hey everyone.. I'm new on distilling and have noticed almost all products that are grain or corn are aged with white oak.. I cannot get any at the moment and don't want to buy and wait for shipping so I was wondering if anyone has ever aged their spirits with toasted or charred cherry wood? I am thinking of giving it a try.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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Not an expert by any means but oak or charred oak is what gives part of the added flavor. Perhaps you might consider letting it age while you are waiting for the correct chips.
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Hi 88, Glad to have a new experimenter on board.
There are 3 main grades of toasted oak used in ageing. Also there are 2 types of oak, one is French White Oak and the other is American White Oak.
For wines the toasts are 1) Light, 2) Medium, and 3) Heavy. And then there is Chared American White Oak which is the primary oak used in the making of Whiskey.
In barrel making the barrel staves are put together and banded, no top or bottom, then put over a fire pot where the flames are not touching the insides of the barrel. A medium toast takes about 10 to 15 minutes depending on the heat of the fire and is determined by the color on the inside and the temp on the outside of the barrel.
Chared oak is where a toasting is taken past toasting. Kind of like when your toaster gets stuck. The oak is never ignighted but is toasted to almost a black color.
I've heard of different woods being used for ageing, Cherry, Apple, Plum, etc. Mainly fruit woods. As long as the wood is'nt toxic I don't see why you could'nt try it out to see how it would flavor the product. Actually sounds like something I'd like to experiment with.
Have Fun
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Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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Ok thanks for the responses.. I do have some plum wood also. I am distilling a corn mash to get something in the likes of whiskey.. On my next batch I think I will try adding cherry to small amounts and some plum to other and let everyone know my results as far as flavor.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Kindly use the Cheery and repoat back thanks. Seems like somebody heard folks speak of it in good terms. Have you exhausted Google? Check on Pee Can while your at it. I have a bunch of that. Fortunately just stumbled over the trusty slide rule and after doing the math think Cherry should work. If it dont there is a ghornoteed double the money back refund on the free advice. Check out the plum too. I already figgered out apple works real good..and fortunately I only charge five bucks to teach folks how to roast it. Let me know. Think it take a bunch courage to toast cheery. That make the extraction turn black as the ace of spades..most likely. Or maybe red. Who knows? Originally Posted by: Mkjt88  Ok thanks for the responses.. I do have some plum wood also. I am distilling a corn mash to get something in the likes of whiskey.. On my next batch I think I will try adding cherry to small amounts and some plum to other and let everyone know my results as far as flavor.
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