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Oh sure, but if wood aging isn't your cup of tea, none of this would be of interest. only those who enjoy wood aged beverages ( including use in meads and spirits)

Yes, and not just allergies, but toxins. I am only considering woods that allergy have been used in aging (spirits) and food smoking

Agree for the most part - but I also think it is very easy in today's market to establish a niche with a dedicated following by branching out - some people have even built an entire reputation on it. After all, it wasn't very long ago that oaking completely fell out of fashion all together for...

I don't plan to use it just for grape wine - also mead, and country wine I would also highly disagree. Oak is the most widely used wood because it is the most populace hardwood in the world. At one point, Chestnut was just as popular. The wine world has a habit of forcing status quo as sacred...

So A friend of mine who is a fine wood worker may be able to get a hold of some alternative woods (organic, chemical free, ethically sourced, sterilized and food grade). The only caveat is that I need to buy full planks, which will be more then I could ever use. I Will be ripping them into...

Hello all, First off, apologies if this is the wrong section to put this - just wanting to get a gauge of interest before i actually put something like this under the classifieds section I am looking into acquiring various species of less-than-ordinary woods to rip down into beans to start...

I know a local distiller who uses mesquite barrels for their bourbon, which is a subspecies of acacia. Not sure if that would work for you. However, mesquite is much more expensive because it is a desert tree. I have heard from a colleague who does high end millwork that there has been some...

good points - i have been reading that chestnut, which is very closely related to oak, used to be one of the most common species for cooperages, but is slightly more porous, which is one reason oak won out over it But for me, I only produce a couple gallons at a time and will not be aging in a...

I buy that, but I think there is also a trade off - some species also increase some desirable flavonoids and polyphenols. apricot reportedly being one of them Last night, I read another interesting study that found that some species may drastically increase certain flavonoids and polyphenols...

This is a very promising source! much appreciation

regarding smoking chips, they are most definitely sterilized as required by the FDA because they are to be used in conjunction with food. they are probably MORE sterile than what you'd find for use in brewing and fermentation also, Hard Woods for burning are always seasoned at least 1 year on...

I've never used them as many people have said that chips can be overly aggressive, but it may be the best and only option. I'm also going to try contacting a local woodworking store to see if they have any square dowels as well and cut down my own cubes

so after some rudimentary research... I found a few scientific papers that had info on cherry, chestnut, and various species of oak, but most of the compounds mentioned I wasn't familiar with and didn't know what it meant in layman's terms and how it translated to aroma and flavor. One report...

While visiting a local winery recently, i noticed that they were using hybrid barrels comprised of oak staves and acacia heads. It made me wonder what other species can/are used in aging. But i can't seem to find anything that provides a comprehensive description of other species that could be...

I remember several years ago, a winery made a big name for itself and developed a cult following for its oxidated wines. the funny thing is, the owner admitted it was the result of pure negligence and laziness of not wanting to top off his barrels.

with acacia it just imparts levels of smokiness. acacia won't impart any of the vanillins or caramel notes that oak will

I've actually got an interesting experiment using oats right now that I'll share with people if successful.

This is actually a favorite of mine. https://data.uritalianwines.com/imgprodotto/valpolicella-ripasso-superiore-ripassa-doc_8124.jpg I believe the store where I buy it is between $20-$25. Just an fyi, if it says "valpolicella", it's a blend of fresh Corvina and/or rodinella, and amarone not...

I did a mead once using prunes, and it definitely has a very different quality than fresh plum - much more "stewed" toasty and earthy flavor , very much like how a prune tastes compared to a plum, in fact. It was decent, but I don't think I would do it again.

no, I am in Arizona - this thread was an interesting coincidence because i just recently had a bottle of Amarone for the first time, and the sommelier was telling me about how it was made. I guess the pertinent point is that in some cases, dried fruit can be desirable. I did see a few websites...