whino-wino
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- Feb 15, 2008
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I have access to all the free wood I could ever possibly want. I've been toying with the idea of making my own toasted oak cubes, but there are so many other types of wood at my disposal that I've started to wonder.....would any of these have a positive effect on wine? I've always simply bought my cubes and never put much thought into how or why they work, so I'm going into uncharted territory here.
Here's what I have that I could use, and I have more of each then I could ever possibly need in a lifetime for "oaking" my wine. This is all kiln dried and has been stored in pretty ideal conditions:
White Oak (this one is obvious and I will definitley use some of it)
Red Oak
Maple
Ash
Birch
Elm
White Pine
Red Pine
Would any of these possibly have good effects on a wine? I am particularly curious about the maple.
Has anyone else ever toyed with the idea of using a different wood or actually tried it? If so, can you share your notes with us?
Edited by: whino-wino
Here's what I have that I could use, and I have more of each then I could ever possibly need in a lifetime for "oaking" my wine. This is all kiln dried and has been stored in pretty ideal conditions:
White Oak (this one is obvious and I will definitley use some of it)
Red Oak
Maple
Ash
Birch
Elm
White Pine
Red Pine
Would any of these possibly have good effects on a wine? I am particularly curious about the maple.
Has anyone else ever toyed with the idea of using a different wood or actually tried it? If so, can you share your notes with us?
Edited by: whino-wino