Going to make my own Oak Barrel Reserve. Need Help, 1st Try

[fogging_katrider]

I like the idea of using charred barrel chips rather than the little barrels myself. Plus you can get actual barrel chips from "experienced" jack daniels barrels _~

In reading about using these barrels the only time for doing the cleaning kit is for wine makers reusing them, and in those cases they recommend recharring the barrel. Which makes me wonder if the cleaning kits end up screwing with the char coating inside the barrels, thus muting or affecting the result we're trying to achieve.

So, just my opinion, I really think it would be much better to just condition the new barrel with the water to swell it up and get a good seal, followed by a fill up with whiskey like some Jack for a week or so, (for cleanliness and a little added flavor character) before emptying out the booze and putting in the ejuice

??

 

[JD1]

I like the idea of using charred barrel chips rather than the little barrels myself. Plus you can get actual barrel chips from "experienced" jack daniels barrels _~

In reading about using these barrels the only time for doing the cleaning kit is for wine makers reusing them, and in those cases they recommend recharring the barrel. Which makes me wonder if the cleaning kits end up screwing with the char coating inside the barrels, thus muting or affecting the result we're trying to achieve.

So, just my opinion, I really think it would be much better to just condition the new barrel with the water to swell it up and get a good seal, followed by a fill up with whiskey like some Jack for a week or so, (for cleanliness and a little added flavor character) before emptying out the booze and putting in the ejuice

??

That sounds ok but I really don't know. I do know that germs love water lol. I'd say poke around some of the sites for ideas. a few dollars spent on a proper cleaning kit might be money well spent.

 

[dannyv45]

That sounds ok but I really don't know. I do know that germs love water lol. I'd say poke around some of the sites for ideas. a few dollars spent on a proper cleaning kit might be money well spent.

For the short term soaking I don't think germs are a real concern if proper sanitation is maintained but it may be wise to consider using distilled water. I think that would keep Germs under control.

 

[f1vefour]

I finally got most of my smelling sense back and have tried both juices.

Danny's review is pretty much spot on, I can't really add anything.

The barrel steeped is almost totally different, it's mellow and much less sweet. I don't get much oak but it definitely has a positive effect on the steep.

Thanks for sending it out Muggs, I will wait a few more days until I fully get my senses back and enjoy the hell out of it. I will be back and post my final thoughts then.

 

[fogging_katrider]

That sounds ok but I really don't know. I do know that germs love water lol. I'd say poke around some of the sites for ideas. a few dollars spent on a proper cleaning kit might be money well spent.

germs ??


I don't think they'd survive the conditioning the charred wood would aquire from a good long soaking in good ol number 7

I live a short drive from the jd factory, have taken the tour numerous times when friends and relatves come to tennessee to visit us, and I'm quite certain the booze goes straight into the barrels right after they come from the on site charring process. They wouldnt mess up the barrels with any chem salts crap beforehand. They even make their own charred wood there for filtering the raw distilled whiskey before it goes into the barrel ageing stage.

Why in the world would I want to take the angels share out of the charred wood anyway...it's a great part of the flavor improvement the juice could be getting in my opinion, and perhaps there would be less of an "angels share" of the ejuice lost in the charred wood (or barrel) steeping process. ?

Just my

 

[RonJS]

For the short term soaking I don't think germs are a real concern if proper sanitation is maintained but it may be wise to consider using distilled water. I think that would keep Germs under control.

I agree.

I've made a dozen or so beers and a few meads with wood chips and cube additions. Germs & sanitation are perhaps even more of a concern.

To insure the wood I used for brewing was as germ free as I could get it, I would bake it. There's also a secondary plus for me to this method. I would purchase wood lighter in color and bake it to the darkness/toasty-ness I wanted. I would lay out a piece of aluminum foil in the oven and place the lightly dampened wood on top. Crank the oven to 375 degrees and revisit the oven in around 12 minutes or so. Since the chips/cubes on the outside edges of the pile would toast faster then those in the center, I might at this time stir them up. I have to keep an eye on them every few mins. (perhaps another stir) as they can over darken or burn very quickly. Yes, I have burned a batch and had to start over.

When the wood gets to the color I want it, I turn off the oven and quickly fold all the wood in the aluminum foil to make an almost airtight pouch. Not many germs will live at 375 degrees or later creep into the now cooling pouch.

After cooled I would just dump the wood in the beer. A week, maybe 5 days later I would start sampling the beer to ascertain the amount of woodiness and take the beer off the wood when it was time. Speaking of time, after a couple of months the amount of wood flavor would be diminished. After 3-4 years the wood flavor would be faint.

At my homebrew shop they sell oak chips and Bourbon barrel oak chips. Each has a different flavor profile. I prefer oak cubes made from a Bourbon barrel. The cubes are easier to use when transferring the beer to the final serving keg.

I have never used oak spirals. I may be wrong, but it is my understanding those were primarily used by winemakers for multiple month/year applications.

I haven't tried using wood for DIY yet. With a gallon of PG on it's way...I will next week!


Ron