Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > DIY oak essence, water soluble flavors vs alcohol soluble flavors
Reply
 
LinkBack Thread Tools
Old 08-18-2011, 10:59 PM   #1
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 37 Times on 29 Posts
Likes Given: 35

Default DIY oak essence, water soluble flavors vs alcohol soluble flavors

I've read about people making their own oak essence, either by steeping in hot water or steeping in alcohol for some length of time.

Does anyone know which flavors would come out and which you'd lose in water, and in alcohol? I assume there are flavor compounds in the oak that aren't water soluble but are alcohol soluble.

I'll probably need to do an experiment on this, but I wanted to see if anyone has tried this already.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 07:52 PM   #2
audger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: ., Connecticut
Posts: 1,497
Liked 40 Times on 40 Posts
Likes Given: 1

Default

ive never heard of a similar experiment, but what you suggest sounds about right. i would imagine chemicals like sap/rosin, terpines and fatty acids, and other stuff normally found in trees would be the alcohol soluble parts.

im sure there would be sugars and tannins that would be water soluble.


here is an interesting article on oak wood, kind of specifically about making oak barrels
http://homedistiller.org/oak.pdf

__________________
audger is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 08:08 PM   #3
Tubba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tjörn, Sweden
Posts: 154
Liked 2 Times on 2 Posts

Default

Alcohol and water are prett similar in terms of solubility. From what I recall from chemistry, alcohol can dissolve some fats with very weak van der Waals action (i.e. short carbon chains) - however it is mostly hydrophilic and dominated by the hydrogen action of the OH group, which is why you can dissolve a practically infinite amount of alcohol in any amount of water.

__________________
Tubba is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ward reports for my water, Bear Gulch Water District (on the SF Peninsula) wuertele Brew Science 6 04-11-2013 07:14 PM
Removing Metallic Flavors From Beer Using EDTA Gasman09 Brew Science 23 11-15-2011 09:46 PM
Weird Off-Flavors - Here's my water profile Kayos Brew Science 14 02-20-2011 12:14 AM
Commercial examples of different flavors/molecules nicoharris Brew Science 3 04-13-2010 03:32 PM
Book or resource for malts/hops and what flavors they add to beer LeeF Brew Science 9 05-08-2009 02:30 AM



Newest Threads

LATEST SPONSOR DEALS