Oak flavors

[Brewski01]

Ok so I want to make an oak spiced acerglyn but I don’t know how much oak to use in a gallon batch, I could do a 2 gallon batch if that makes it easier, so my question is how much oak do I use and how do I prepare it? Do I let it ferment in the carboy? Or let it heat up in a pot with the must? I was looking at the oak spirals to use or would roasted oak chips be better? Thank you for your help!!!

 

[Brewski01]

Reviews are good, most people used these for wines

 

[Shine0n]

I've bought half barrel planters from the hardware store and cut the staves into1×1×5" fingers.
Sand them down and soak them in water for 24 hours, alow to dry for 12, wrap them in alu. foil and poke a few holes in it, toast in the oven for 2 hours on 400°f and it will have a nice med char and lots of vanilla and caramel notes. I used 1 for a gallon for two months and it's nice.
There are different temps you can use for flavor profiles and if I can find the chart I'll post it for you.

It's always easier to go light on the oak because it's better to add some than try to remove it.

 

[Brewski01]

I've bought half barrel planters from the hardware store and cut the staves into1×1×5" fingers.
Sand them down and soak them in water for 24 hours, alow to dry for 12, wrap them in alu. foil and poke a few holes in it, toast in the oven for 2 hours on 400°f and it will have a nice med char and lots of vanilla and caramel notes. I used 1 for a gallon for two months and it's nice.
There are different temps you can use for flavor profiles and if I can find the chart I'll post it for you.

It's always easier to go light on the oak because it's better to add some than try to remove it.

Thank you! I’ll most likely stop at the local hardware store later!

 

[Shine0n]

Good luck, let us know how it works out for you.
I find 2 different types, one already has a char and the other doesn't, I grab the ones that does and also some places sell the planters but are made of other woods so check and make sure it's oak.