tried some thing new this year with oak

[Sage]

I have a bunch of oak and decided to try making my own oak strips to put in the carboys.

I cut the oak into 3/4" X 1" X 12" long. I put them in the stove oven at 350 for several hours but didn't think it was getting the job done so I moved it up to 400. After a couple more hours and a "smoked oak" smell in the room, I shut it down. I now have a dozen nice brown oak strips.

3 are in carboys now and 2 more will go in as soon as the last ferment is complete and it's racked.

Only time will tell how well it worked.

 

[calvin]

Do you know what type of oak it is? I read somewhere that you don't want to use red oak. Not sure why. But maybe try doing a little research before you toss them in your carboy. Keep us updated on how things turn out.

I'm surprised others haven't chimed in about this


I did a quick google search and found this. Very interesting

http://en.m.wikipedia.org/wiki/Oak_(wine)

 

[Sage]

It is red oak I believe. It's not good for barrels because it decays much faster than white oak when wet over a long period.

I tried small slats of red in 3 previous small batches. They were "toasted" with a torch. Not a very even or consistent job either!! I did think they worked OK. That's why I did large sticks in the oven for an even, controlled toast.

We'll see!!

 

[Enologo]

Please keep us posted. I would very interested in your results and any improvements on your toasting method. I think I might have some oak laying around.