"Damn, Ie or Yahoo keeps locking down on me. Spent forever replying and it wouldn't send save or anything. So once again:

easy to speed up ageing. Put your charred wood , sticks or chips into a jar with you mash or wash. Put in freezer during the night and a warm, hot place during the day. Acts the same as the seasonal climate change in the oak kegs in sheds. Each change open jar to allow O2 to enter. Its like a whole year happening in just a few days.

Heres an idea I have had, but haven't tried yet. Cut charred sticks long enough to fit into a mason jar with just a quarter inch sticking out above the liquid level. Use a food saver or such to vacuum seal the jar. Wait 10 min. or so and release vaccuum. Repeat as oft as needed. I do this to marinate chicken, beef and other meats. Instead of say 18 hours of marinating, it can be done in only minutes.and actually better and deeper. You would make an intense vaccum within the oak to draw the alchohol into it. Then when released the alchohol would be forced out with whatever it had gained. Plus O2 being added each time. I am definatly going totry this during the winter when I have time. If anyone wants to try it now, please post results.

Port Royal, Try some apple wood and other fruit woods. Apple is stronger andquicker than white oak. All ageing woods should be bone dry. To do so quikly, cut into sticks or shave into chips. Freeze them unsealled so the moisture will form ice crystals. Place them into a hot well ventillated area or n sun ouside to evaporate. Continue till dry. Doesn't take long. As a check, place some wood in a sealed zip lock while frozen, then into a hot or sunny spot and see if any moisture sighns appear. Best to use heartwoods and not sap woods if possible.

Young tender walnuts or butternuts makes great schnapps.

Do not use walnut wood for this. Contains toxins. The nuts are fine though.

Just the mountain walker perambulating around. Found some bear scat yesterday, could smell it a hundred feet away. No, not using it for a flavor. May use the maker for a main meal.

Have fun folks, I am."

Thanks those are some great ideas, will be trying these but will be a few months before I can post the results. Anyone else?

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Sorry, Only into the spirit.

Every one is trying to speed up their ageing process. Me, I'm trying to slow mine down."

I put a piece of white oak in a pint of spirits, around a 120 proof. The next day at room temp, it was turning a black color and creating some black residue in the bottom of the jar. Is this normal? The piece of Oak is only about 1/2 X 1/2 X 3" long. Should I just strain it through a coffee filter?

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Wait until it gets an amber color then you have to strain it through a coffee filter. You can leave it quite a while in the oak, just seems to get better."

If you check the home brew & home wine makers shops you will find plenty of toasted oak. Various levels of toastiness is available. They will also stock fining agents & such to help clean sugar washes. Don't know Rick's policy on links, but my favorite store is finevinewines (add www & .com appropriately). Look at their online catalog & you'll see Oak & also Fining agents.