"Im running my first wash of sugar and turbo 48 this week, im looking ahead and want to flavor with oak chips, can someone help me with the process of using the chips?

Thanks
Kayakalex"

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Useing oak with neutral isn't really going to give you a real whiskey, but will be good experiance. It was for me.

First, cut to 60 ABV and fill container about 2/3 full. Shake occasionally, and open the lid for fresh air, and then reshake. When you start getting some nice color and smell, dilute to 50% and continue the shakeing and air. then dilute to 40% and repeat. Time of each, is relative to your taste, how much oak chips were used, the amount of toast, or char. For your first attempts, I would do several jars, each with different amounts of whatever oak you are useing, or mixtures, and see what you like as the final result.

As you do this, keep in mind how each would flavor a raw whiskey, brandy, or other flavored product. Its a good learning tool to find what will be most to your tast.

In reply to your other post ""what is meant by fast and dirty"", usually will be in connection to a stripping run, collecting everything, and running it as fast as your still is capable of, without pukeing, or too fast for your condensor to handle. Lots of cold water."

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For an nuetral or sugar wash, after stripping or running out the tails, dump the stillage. On top of compost is great.

I use propa;ne instead of electric elements, so I don't add water. Some really advocate diluteing to 40% regardless. I don't bother. I also use a keg as a boiler, and save up enough low wines, ie the fast and dirty, no cuts first distillation, till I have a full load for the final run. Not necessary to do, just saves a lot of time and energy, and I soak the low wines with some bakeing soda. Several tbs per gallon. Makes it seem a lot cleaner outcome to me duri;ng the final run.

Can't remember what form of column you are useing, but many, detuned make great pot stills. I use mine as such all the time."

C:\Documents and Settings\HP_Administrator\My Documents\My Pictures\Building Reflux Still\2007_12_29

"BillyBob,

For a really great scotch or other essence, here is something you might like.

Fill a jar with your toasted oak chips or sticks. Cover with some really good cream sherry. Let marinate several weeks. Strain off and dry the oak. Reserve the liquid. Add some of those to your essence or homemade scotch, Irish or others that would benefit. Like some brands that are aged in used sherry casks. Really premium.

You can then add a touch of the oaked sherry if necessary.

This works good with rum also."