Mike, Age it to taste. You'll see it mellow and draw flavor after just a few weeks. The longer the better.

please keep in mind im aging in 1gallon glass jugs .
Thanks

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Bushy, today you can buy a spiral of oak thats toasted or charred and break off as much as you want, it's about as big around as a dime and 5 inches long - 2 to a pack, think of a slinky, stretch it out and then break off what you want. Its the latest/greatest thing in oak flavor additives. I bet thats what he's talking about.

Mike, I think Bushy is very correct in his suggestion, I think you should age and flavor in much smaller jars than 1 gallon just in case it sucks when it's done. A flat of quart jars is only 10$ or so and if you go with pints they are cheaper still. Again if the finished product is not to your liking its only a pint your throwing away."

I use about a tablespoon of toasted American oak chips per quart and I place the jar in the freezer overnight and bring it to a warm room during the day. I shake it daily too. I usually get the taste I like in under a week, usually 5 days. I read that by doing it this way each day simulates a year. I never tried it any longer but next batch I will for sure.

Speaking of that, years ago I read where a guy had a collection of all kinds of bad hooch and he decided to put it all together and run it again. He said he didn't know what to call it but it actually came out pretty good and much better then the ever expected. In fact, he liked it so much he was trying to remember what all was in it so he could do it again.

I guess that means save everything and when you have enough, run it again.

I try to age one full pint from every run. I simply open the jar put in about two or three charred white oak strips that I made from my wood pile. within a day or two it's got a nice color. I let them sit in there for two or three months then i filter through cotton and coffee filters then i cut it to the proof i want usually 90 to 100 proof I add a little honey to the final product for mouth appeal. I also don't age anything under 120 proof. usually with a pint of 125-130 proof charred on oak for three months gives me almost a full 750ml which look great in my whiskey jars and it tastes unbelievable. to answer your question is it possible to use too much. I say no because it depends on how dark you want it or how you want it to taste. besides your gonna cut it some after it's aged a few months so it'll lighten up some. good luck. my advice is to experiment with it you really can't hurt anything. if it turns out you dont like it re-distill it.