Finding, Prepping & Using Oak For Home Made Spirits

[@jessbarclay472]

I make various wood “essences”….& spices too. I just pack a small jar with whichever thing I want n add 55% spirit in to it. Fill up the jar. Use drops of the “essence” in a 40% spirit, till it tastes good. Another option is….I speed up the “aging” by popping it into the fridge n out again. 24/step….it speeds things up HUGELY.

[@AndyHammer86]

Hell of a video, Jesse! I work at a cooperage in the US that deals with a lot of wood flavoring products and makes a lot of toasted wood for flavoring spirits. You nailed everything on your prep! Well done. With that being said you forgot one small but crucial step 😉 boiling it!

[@MereCashmere]

Boiling the wood before processing or after? How long?

[@davidkeaton340]

And why should it be boiled?

[@AndyHammer86]

@@davidkeaton340 it removes more of the tannic acid that gives your spirit undesirable flavors! And boil it for about 7 to 10 minutes is enough to remove the bitterness/undesirable flavors. It's also the reason we hot water soak out barrels before winding them into barrels. It's makes for a sweeter flavor. Especially if it's toasted before charring. And hey, it's a good enough tactic to help win best whiskey in the world(Don Micheal Black whiskey) :)

[@yoguimasterof69]

Please explain more how you proceed 😊

[@davidkeaton340]

@@AndyHammer86 thank you, I will have to try this.

[@BigEdsGuns]

+1 For Chris, God Bless to the Family. RIP Ben. 😢 Cheers Jesse.. May the sorrow pass. Let the good memories Begin..

[@justcheckinm8]

Hey Jesse. I had a 1.2M long (just a bit shorter now) 4"x2" of white oak from City Timber down here in Welly. Missus not too happy about the smell coming out of the oven but I explained why.."Jessie said I had to" Thanks for the awesome vids, ran my first ever run (like first ever) and on a T500 kit. Got lots of tips and confidence from your vids and having a lot of fun beginning the distillers journey.

[@davidwilliams5497]

Quick question: at what point is the oak not worth keeping anymore? Sure, second use is valuable, but at what point should you just pitch it? Third, fourth, fifth use? Presuming, of course, that you’ve gone a decent length of time with it in spirit for each use and used a decent amount of wood to the amount of spirit it was in. What’s a good way to tell when the wood’s been “used up”?

[@alanpaone]

There's cognac distilleries that are still using 50-100 year old barrels, a little stave might give up all its flavour after a few years, and wont be as magical as a generations-old barrel, but still has something to offer you if you like the idea of v e r y s l o w aging

[@mohammedalotaibi6683]

@@slatevalleymountainman Do you keep dropping wood into the jar for a whole year?

[@mohammedalotaibi6683]

@@slatevalleymountainman shukran sadiqi sual akhar hal tatruk albuluwt fi albartman alzujajii mudat shahr

[@Glaudge]

"a whole barrel for a hobbyist is a BUTTLOAD of wood" I don't know if he realizes the pun he just made.

[@i_fuze_hostages6]

I’m not a super big drinker outside of some wellers occasionally but it’s amazing to see someone that has this much passion for a craft

[@AleCuostea]

fun fact about wood flavoring: when I was smaller I have seen people use a branch of cherry wood to flavor the spirits - when distilling they inserted the cherry branch so it acts a pour extender, the spirits were warm and take some of the flavour.

[@Brumbie68]

Thanks m8, your knowledge and and delivery are 1st class !!... you set my OCD off with that oven, just thinking you could always put some foil on the bottom of it 😘

[@bliksemdonner4962]

Thanks

[@nigelwhite1483]

Hi mate I have always used old barrels with a heavy char but no heat cycle and found that after 3 months it tastes like arse 6 months it cleans up a bit 12 months it suddenly turns yummy I wish I new why all I know is 12 months + is when I will know if its drinkable or not hopefully this helps new guys and girls coming in to the craft and not to get worried or despondent when you don't get a good result quickly keep up the great work both of you 👍👍

[@distlledbrewedreviewed]

Very helpful and interesting my self.

[@SamwiseOutdoors]

Into the AM distilled my entire psyche into that shirt and I must have it.

[@liloloveless]

Lots of great info here Jesse! Thank you so much! I think i need to go break down some spirals before I over oak! 😬

[@theimpatientbrewer]

I bought 2 chared staves about 2 years ago on ebay for about £8 in the UK. So far I've used about 25 cm of 1 stave.

[@the_whiskeyshaman]

Love it brother. That big🦶shirt is my jam. Wood is a great topic.

[@Roan0ke]

I have actually purchased your own aging oak. Im still dialing in on the char so i do appreciate the video.

[@Michael_Kerstein]

Jessie what do you think about mesquite wood for a bourbon?

[@MultiTut69]

Another great video. I thought for a split second when you said earthquake, wifey was coming 😂. The thought passed quickly 😅

[@manatoa1]

An A-B comparison of sanded or planed vs grungy wood would be interesting

[@mulletjocks]

Must must must do a follow up on storing, retreating and preparation techniques for second use oak! 🎉

[@stephenkennedy2075]

Thanks, Jesse! Fantastic video! Can't do home distilling in Canada but there are distilleries that sell their new make/neutral spirit. So I can do some of the hobby! 😊

[@echoaxisgaming9320]

depends on your province i know you can buy home distilling equipment in NB just look at your provincial law

[@davefellhoelter1343]

my Oak looks THE SAME! dunnage from shipping cast metal products cut into chunks just like Yours. Tastes Good? I saw cut or mill off the outer wood to fresh wood then char or toast as wanted.

[@olicroft]

Whats your thoughts on using manuka wood

[@weskus]

Great vid. Thx. 2 Q... 1..Do you char your once used wood again to br used later. 2.. At what proof do you start with in the proses Thx

[@richardwalkden6349]

Would you consider my practice of making separate jars of different wood and different levels of char full of wood to create an "essence" and then decanting small amounts into your newly distilled spirit to achieve the balance you might be after? I have been doing this with some success. I take a 500ml jar, half filled with prepared wood and add alchohol. This stands for years, just getting older and stronger and when I do a new batch I take a dropper full out at a time adding it to my batch.

[@johnp.2267]

I love the flavor profile French oak (medium roast around the 380-410F mark with a light char) gives to spirits. I keep tasting a good amount of vanilla, hints of marshmallow, and the subtle oak flavors. It seems to work best with a grain-forward whisky, as those flavors balance out the heavy graininess, IMO.

[@biggeordiej]

Hi Jesse, loved the Video but i have a question, i had a lot of cider that was a little to dry to drink so I've distilled it to give apple brandy / calvados. i have around 5 litres @ 50% proof. obviously its clear and i want to put some colour and a flavour profile through it what would you recommend as this is my first attempt and i dont want to mess it up. thanks and keep em coming

[@Madmick82]

All that wood and still missing that front part of the bench on our right that has bugged me for years, lol.

[@heymulen1840]

Damn great video Jesse 💪EARTHQUAKE , , , , interesting ,,, move on 😅💪 I use Oak chips, staves of Birch and elderwood and its great fun learning what happens at different levels of drying, heating and burning. 👍👍 Thumbs up for this video.. And now I know where Bearded's been hiding🧔out in the woods posing for that T-shirt you showed 🤣🤣😉 HAPPY DISTILLING FOLKS 🥃🥃

[@pacman10182]

my dad has a pile of American white oak 4x4s that are too warped for big projects going at a split end with a saw yielded more than I'd ever use

[@norriswebber3790]

I just recently got a few whiskey barrel staves. Would there be any reason to re-toast them? Seems they would have been already toasted. I just used a wire brush to clean off the old char and re-charred them. Thanks in advance for any advice.

[@AlphaSierra375]

Love it Jesse! I was curious if you've ever tried or considered soaking the toasted/charred oak in Sherry to impart those flavors into a spirit? I absolutely adore sherried Scotches like Aberlour A'bunadh but the risk of oxidation in a 6Gal barrel leaved me concerned I'll ruin a large batch of Golden Promise. Keep the videos coming my friend I always appreciate learning more about this hobby!

[@SamDelany]

I've started soaking some staves in a jar of sherry, in preparation for some sherry ageing for this very reason; I hope Jesse does this too :)

[@pietsnot1958]

A few squirts of PX sherry straight into the glass bottle you’re aging on woodstaves in does the job. Easy peasy.. loads of scotch whisky distillers age in sherry barrels. You can not add any sherry to the whisky, but you can use very “wet” barrels… it is not unusual for them to use a standard barrel with Lets say half a gallon of sherry left in it.

[@jasonjerabek9052]

Jesse, or anyone who knows...how long after toasting/charring are the chunks of oak/wood good for? IE with time will there be undesirable breakdown of the yummies we have worked to create if we do not put it in liquid?

[@Teddysad]

Very well covered video Jesse

[@TimSlowey]

I use red oak with excellent results.

[@jacobclark89]

Do you prefer red over white ? Should I tost or Charr the wood, how can I get rum to taste like Morgan black or the kraken black rum ?

[@Sanamononoke]

Hey can you use apple wood? I got a bag of apple wood for smoking meat. And wanted to experiment with it. I tried searching it up but I can't find any information about it

[@jessbarclay472]

I’ve used apple wood in my apple pie moonshine. Yum

[@louwclaassens4988]

Dip the toasted oak staves in dry red wine and allow the layer to dry. Dunk and dry as many times to get an additional flavour depth on the oak, or soak and dry for a period of time. Toss into the spirit of choice and enjoy.

[@claudesilverio677]

Love the smell of toasted wood

[@thomasoberg227]

How will the abv change the flavourprofile?

[@limesinfinity6864]

I am in process of choping peqces of wild cherry grown on mountain, planning to leave it for couple years

[@bosherba]

hi Jesse, during this video you mention kiln dried wood, that it can be done. What will be process if someone uses kiln dry wood? tnx.

[@OVRCOME]

So funny you came out with this video. I am trying to make my own BadMo Barrels and I have EVERYTHING except the wood! I cannot find seasoned quartersawn oak boards!!!!

[@ARCSTREAMS]

teflon?? you sure that is any better? and if so i dont think it is shielding the rubber enough is it?

[@719venom]

How many times can i reuse the wood..?

[@pacman10182]

how would wood pellets work?

[@DrAppalling]

I’ve got the head from a used bourbon barrel on eBay and have been trying to decide how you use it for aging spirits in a glass bottle. One side of the wood has a very heavy char and smells like bourbon. Should I toast it and then char the other three sides? Assume that it is already toasted and just char the unchared sides? Use it like it is? Something else?

[@GillesBourget]

Love the video and the content you put out. Why not just have cubed dice or golf ball sized chunks of different toasted woods and just have it down to three of this and one of that and two of those.

[@Evilsizer82]

i have wondered if they use other types of hardwood to do this, what about soft woods though? makes me wonder how things work out with apple/cherry/pecan woods.

[@jessbarclay472]

I’ve used cherry, apple, maple, etc n found them to be amazing in the same fruits, in spirits. I buy the woods from a bbq shop.

[@keeperofthegood]

There is also research available comparing aging vs wood selection. The effect of Oak on aging at 1 month intervals compared to Cherry at one month intervals shows Cherry attaining an age profile in 4 months that matched Oak at 10 months. From 4 months on for Cherry and 10 months on for Oak, the aging effects were matched month to month. Using barrel wood is dangerous too, as the barrel may have been taken out of use by the vintner due bacterial phage contamination, causing spoilage in the product. Not bad for cutting boards or cheese boards or smokers but not something you want to use in fermentation. But yes, search your region for coopers. Here in Ontario Canada there are a few. Costly but not outrageous, and one that I had looked at a decade back would custom-wood for you on request.

[@williammeinz8152]

Can you site the research articles for us - please?!

[@keeperofthegood]

@@williammeinz8152Been a hot minute since I read the research papers, however you can begin a review with the article: Examining the Influence of Cherry Wood Barrel Aging on Red Wine Color by Becca • September 11, 2012 • (if you can locate the research papers, the aging rates of 4+ species were compared with phenol graphed over time and were not just limited to balsamic production), the issues with phage and other infections that relate to wood failure that was a group from Napa Valley California but 20 years is like I said a lot of time since I had this interest. Even the custom cooper that had barrels made local here in Ontario Canada has closed shop :) but the research is out there and is long standing. There is also a lot of current 202x's research side by side comparing oak species and how they impact the aging process which is new information since that above 2012 article.

[@keeperofthegood]

@@williammeinz8152I did but youtube decided to delete it. Napa Valley has videos on this on youtube (there is a very strong research and education base out of Napa Valley USA). There are many scholarly articles on this as well, concerning both wine and balsamic production. The data and research is ongoing and there is even current research endeavors happening now.

[@turkishgetup3924]

Do you have any experience using oak chips? They're comercislly avaliable in the US for wine making. Would they work with spirits?

[@dquinceyhjornevik7823]

Suggested video:. Take a wine (homemade?) then distill it and put the alcohol back minus the fore shots and tails. Taste the resulting wine. - cooked flavor? - smoother? - less headaches? Call it cleaned wine???

[@itsprobablyonyoutube]

Do you recommend a particular type of gas used in the torch when charring? And do you think there would be a noticeable difference between toasting in a gas oven verses electric oven?

[@djscottdog1]

Less wood is better propper maturation is something that cant be fudged , second fill casks are the best and really used oak if your planning on ageing for decades. Also on the subject of poison there is a record of a cask being made of laburnum and everyone who had the wine died. I work for a major whisky company in a production role so i kinda know what works.

[@SirenaSpades]

You read my mind!

[@stephenclifford3971]

I have been in search of Spanish Oak. I have had a spiced rum aged in Spanish Oak barrels and the flavor and nose on it was absolutely crazy good! Any idea of where I could find something suitable for aging spirits?

[@jamesofcork]

You are absolutely correct time is of the essence. Time is the greatest teacher in the world but unfortunately it always kills its' students !

[@sahabatkamudong]

Hi there, im your followers. need advice from you, would you ? Do you ever tried use RED OAK for aging ? Is it possible to use RED OAK for aging spirits? like whiskey and others? It is an honor for you to provide advice. THank You

[@Abbynorml1979]

It'd be cool if someone made charred oak lid sealed with an agreeable seal (Teflon?) for mason jars. Circle of wood, taped off, laid on side. Bam! Lol

[@vindrmasuta]

Anyone know if you can use ebony to age spirits? Or where i can go to check what woods are poisonous?

[@1newberrys]

Jessie is amazing, hope to meet my fellow kiwi one day. Commenting for the algorithm 😉 Have an awesome weekend my man

[@jaksmith6465]

I would love to see you test out some Japanese Sawtooth Oak. Even if its a simple quick age, Just to see how it compares as it is fairly common across the world

[@Miata822]

For a deeper dive into the how and why of oak aging chemistry and why it matters I highly recommend Jesse's hour and a half long podcast interview/discussion with a professional Kentucky cooper, a man deeply knowledgeable of how oak and spirits interact. Yes, it's long, geeky, and detailed, but if you are serious about the craft it is a must-see podcast. Can't post a link but just look for "Picking A Professional Coopers Brain On Barrels"

[@travismorita2236]

If trying to make a bourbon, how important is it to have unused American white oak? For instance, if one has access to used bourbon barrel, have some of the characteristics of that wood already been pulled out. If one were to sand/plane down the surface of those staves to get to the "unused" part, how far would you have to go if that is the case?

[@itsprobablyonyoutube]

A bourbon must be aged in a never used chard oak barrel.

[@travismorita2236]

@@itsprobablyonyoutube I know what the "rules" are, but as a home-distiller, there really are no rules. I'm just trying to see if the difference is negligible in trying to recover once-used staves to function like a new product.

[@wxwxsrg]

Can you make spirit's from avocados?

[@4wdfamily]

What I want to know is how long in the microwave equals Years in a barrel 😂 like 3 mins equals 5 years or some sort of scale would be cool

[@arghh121]

nice

[@paulroller5127]

What about tassie oak?

[@tyastyke]

Tassie oak is a eucalypt hardwood not an oak. Eucalypt oil is a poison so be very carfull using this to age spirit.

[@Cillian.Breathnach]

Has anybody ne ever used post oak? I was given a lot of it and I’m wondering if anyone has a guide as to the results you’ve gotten

[@clivemilner]

Jessie, what ABV do you like to age your raw spirit at 50%?

[@bryantcochran5065]

Staves are cut to bullet then stacked outside for 4 years then they are cut to build barrels.

[@stamasd8500]

Back in the 1980s when I was a teenager and was starting to get acquainted to alcohol - as is the tradition in the part of the world I grew up in, eastern Europe - there was a local brand of brandy that was cheap and pretty awful. It was industrially-made not artisanal, but to pretty low standards. Had an acrid taste, quite unpleasant. But it was cheap and easily accessible. I was dabbling with chemistry and science, so I thought, hmm is there a way to make this better. So what I ended up doing, after reading a bit on how spirits were being aged (and drawing some inspiration from my late grand-father who had been an avid winemaker) is cut some branches from local oak trees - not too large, up to 1-2cm diameter, dry them out in the sun for a couple weeks, strip the bark, cut them in 15-20cm rods, and partially char them. I'd get one end of each rod fairly well charred to charcoal, medium char in the middle, and leave the other end almost completely uncharred. I'd drop 2-3 of these rods in each of those bottles of brandy and leave them in for a few weeks,. stirring every once in a while. It worked wonders. The deep charring part probably acted as activated charcoal to remove the acrid taste, and the rest added a nu=ice woody vanilla flavor. The spirit after this "aging" was remarkably better. (got me a reputation among school friends for making good booze :) ) In fact I still do this. I live in the US now, and still cut branches from the oaks I have on my property and treat them this way to make spirits interesting.

[@larslia8602]

Vanilla is the one.

[@lmprzemekpraca476]

I throw oak or Cherry wood to a red wine for a long time. Then I smoke it. Lastly I throw it to spirit.

[@RussellStClair-cy1vu]

Walnut taste better than oak . Sapele Mahogany tastes better than Walnut . What I've sanded miles and miles of lumber . My wood is good 😂😂😂 White oak , red oak only one difference . White oak is capsulated , Red is open ended . Never build a boat from Red Oak . It will sink because Red Oak is thousands of straws . Water and air pass thru .

[@andyarmstrong81]

How many times can you reuse the same wood? Assume the quantity of wood for a fixed volume of spirit can increase for 3rd use vs 1st use? Also could you pre-soak some wood in Sherry to imitate a three-wood finish in Sherry cask such as Auchentoshan?

[@jessbarclay472]

I’ve reused the same wood until it doesn’t impart anything. I can’t recall how often….it’s over 5 times. I douse wood chips though.

[@matthewn4896]

I didn't need to be called out like that in the first 30 seconds, but carry on.

[@thebeaglebeat3615]

Maturation lol

[@HankyPanky-ec3jp]

Why didn't you cut the toasted/charred pieces of wood to show the level of toasting/charring below the surface? In a cooking show, the chef/cook always cuts the steak to show the level of doneness. Also...too much cackling/giggling.

[@chaseshadow]

Looking at unhealthy we are - lose the spirits - human poison