oaking

[gx37987]

I have what I think would be an interesting question, from most of my research about flavouring wine they all talk about oaking either using chips, barrels, shavings etc. Has any one thought of using Maple chips as a flavouring or even a fruit tree chips like apple wood or even mesquite? Would it give it an off flavour or just a different but pleasant flavor?

 

[pumpkinman2012]

I've always used oak barrels, there are plenty of differences in the type of oak use, American, Hungarian and French all have imparted different flavors and character to my wine, not to mention the various toasting levels.
I've heard of some winemakers trying small batches aged in cherry barrels and chestnut barrels, but a quick search on Google didn't bring up any info on maple wood barrels used in wine making, it did however pull up a few cooperages that make barrels with the following wood for aging whiskey:
Wood Species Available:
Cherry-Hard Maple-Hickory-Red Oak-Sassafras-Soft Maple-White Ash-White Oak-Yellow Birch

 

[fuelish]

I have some logs from our cut back (WAY back) Bradford Pear trees....the wood smells SOOOO good in the fire pit, have wondered what toasting some chips/chunks of this might taste like in a mead....have oaked before(my lhbs basically only has light american and medium toast french oak).....dunno if Bradford's are fit for human consumption, but damn they smell good burning

 

[jc5066]

As long as the wood isn't poisonous then you can use it.