Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Other woods

Reply
 
LinkBack Thread Tools
Old 02-11-2013, 11:02 PM   #1
ProfessorPlum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Butte, Montana
Posts: 15
Default Other woods

Oaking? Suuure, but what about cherrying, appling, birching, walnutting, etc. I've got a piece of juniper that smells amazing and I'm considering chipping it up and adding it to some different wines for aging There are lots of woods that have wonderful aromatic properties that could impart interesting flavors and aromas so has anyone here ever experimented with different woods?

__________________
ProfessorPlum is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 11:31 PM   #2
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 954
Liked 86 Times on 81 Posts
Likes Given: 21

Default

There was a guy on here did a lot of that before but he stopped posting a while back.... WVMJ

WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 11:35 PM   #3
BorealBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Winnipeg, MB
Posts: 244
Liked 51 Times on 39 Posts
Likes Given: 102

Default

Don't willow, whatever you do!

I don't know for sure if there's salicyates (aspiring-like compounds) in the wood, but it sure tastes like there is. Bitter, bitter, bitter - nasty. If you have pain, and fever, and no other relief, bring it on - but personally, I like keeping my aspirin and wine in two different places.

My Dad and I put a Chardonnay over Manitoba Maple/Box Elder chips once, a long time ago. I didn't think it contributed a huge amount of flavour, certainly less than oak...but it "wood" be worth trying.

__________________
BorealBrewer is offline
SloppyGriffin Likes This 
Reply With Quote Quick reply to this message
Old 02-12-2013, 01:51 PM   #4
ProfessorPlum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Butte, Montana
Posts: 15
Default

Haha. Yes, willow for sure would not be good. Willow bark has been used for centuries as a pain killer and does indeed contain salicin. There are lots of woods that contain oils and other compounds that I'm sure would be detrimental and even hazardous. Cocobolo, for instance, contains an oil that is a powerful irritant, so using it might result in some health issues.
I suppose I could make a large batch of something cheap and split it into several small batches after primary and use a variety of different woods to compare the effects of each wood.

__________________
ProfessorPlum is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 11:57 PM   #5
BorealBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Winnipeg, MB
Posts: 244
Liked 51 Times on 39 Posts
Likes Given: 102

Default

My (over)reaction yesterday is explained as follows: even being aware of the salicin content, I still chose to make a nice roasting stick out of willow. Picked a particularly potent one, too, and had aspirin flavoured sausage and bannock, blech!

I've done the willow bark tea thing for pain when out in the back 40. An old-timer told me that he remembered back when that WAS the only aspirin his family had - he also said they drank it with tomato juice, though, to hide the flavour!

I'm kind of intrigued by walnut. I've always liked the way it smells when it's worked, esp. turned. Never thought of putting a potent potable on it for aging, though.

__________________
BorealBrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 05:59 AM   #6
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: , AK
Posts: 242
Liked 15 Times on 13 Posts
Likes Given: 22

Default

How about using the apple/cherry/etc. wood chips for smoking, in a wine?
I've thought that ageing on a fruit wood might be good.

If you do decide to split up a batch and age on different woods, let us know the results.

__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Rhubarb Wine, Mahlab Metheglin
Secondary:
Tertiary (or higher): Raspberry Cider

Drinking: House Cider, Rhubarb Saisoff
Brann_mac_Finnchad is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 06:03 AM   #7
SloppyGriffin
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Windsor, Ontario
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 3

Default

I planned on using cheery wood chips in a smoked cherry porter. I would assume it would contribute smokey notes more than anything else.

__________________

Simple beer doesn't have to be boring beer.

SloppyGriffin is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 06:16 PM   #8
cajun_wine07
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 12
Likes Given: 6

Default

alright im about to ask a newbie question... So when your fermenting your wine you add these wood chips? or do you add them after racking? I have no clue on what to do but im looking to better myself at wine making.

__________________

Sip happens

cajun_wine07 is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 01:37 AM   #9
Inner10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Ottawa, Ontario
Posts: 512
Liked 43 Times on 36 Posts
Likes Given: 4

Default

Quote:
Originally Posted by cajun_wine07 View Post
alright im about to ask a newbie question... So when your fermenting your wine you add these wood chips? or do you add them after racking? I have no clue on what to do but im looking to better myself at wine making.
It's up to you but less surface area the more time you need to oak. If you are using dust its easier to dump in the primary then rack off the dust into a clean secondary. If you are using chips or chunks I would use them in the secondary etc.
__________________

Drank too much?...Is that a thing?

Inner10 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
Hey Y'all from the Piney Woods of N. FL ShepFL Introductions 3 06-20-2012 03:20 AM
woods Other than oak? Caucasian Recipes/Ingredients 1 03-30-2012 05:03 PM
Hey, from the woods of Wisconsin brooklanebrewing Introductions 5 11-01-2011 10:09 PM
All-Grain - Woods Winter Ale rj_hockey Specialty Beer 2 08-27-2010 06:17 PM
Anyone Else on Tiger Woods '09 (Wii)? Evan! General Chit Chat 6 10-01-2008 09:55 PM