Bulk aging oak soaked in bourbon prior...

[Bmd2k1]

Curious if anyone has soaked their bulk aging oak (cubes, spirals, staves etc) in bourbon prior to using it when bulk aging your vino in a neutral vessel?

If so - would you recommend it?


Cheers!

 

[rahulbr]

Curious as well! A distiller in my town is offering used ex-bourbon staves and even ex-rum staves. I've had a good bourbon barrel aged red Woods Family's Against the Grain Shop | Wood Family Vineyards but would love to know if other's have done this with red wine and had positive (or negative) experiences.

 

[winemaker81]

It should be fine, although I'd go light on oak initially. Try 1/4 oz cubes in a gallon jug.

 

[Daytona249]

@Bmd2k1 I have done just that and did not notice any bourbon flavors at all which is what I was looking for, but found the oak hints seem to be softer. For the hint of bourbon I was looking for I added straight bourbon at a rate of 40ml to 60ml per gal and was happy with that. For my liking of course.

 

[winemaker81]

@Bmd2k1 I have done just that and did not notice any bourbon flavors at all which is what I was looking for, but found the oak hints seem to be softer. For the hint of bourbon I was looking for I added straight bourbon at a rate of 40ml to 60ml per gal and was happy with that. For my liking of course.

This leads into something I considered earlier -- short cuts don't work, e.g., 9 women cannot make 1 baby in 1 month.

Straight bourbon must be aged at least 2 years in new oak barrels, while bottled-in-bond must be aged at least 4 years. Bourbon barrels cannot be re-used for bourbon; from what I've read, most are resold to Scotland, which has no requirement.

Soaking cubes for a few weeks, or even months, will not produce the same effect. Upon reflection, it's necessary to buy used bourbon barrel parts or soak cubes for a couple of years.

Or add bourbon to a wine to change the flavor.

 

[Guasto-IS]

Uncle and grandfather used to clean their barrels with water, let drip air dry for a day, then add 1 gallon of cheap bourbon and cork . The alcohol would keep the barrel hydrated and sanitized. When it was time to fill with wine, drained the bourbon and frip dry for a few hours. I can still remember the light bourbon aromas in the empty barrel. But the wine had it's own distinct character, but never smelled or tasted any residual bourbon.

 

[winemanden]

This leads into something I considered earlier -- short cuts don't work, e.g., 9 women cannot make 1 baby in 1 month.

Straight bourbon must be aged at least 2 years in new oak barrels, while bottled-in-bond must be aged at least 4 years. Bourbon barrels cannot be re-used for bourbon; from what I've read, most are resold to Scotland, which has no requirement.

Soaking cubes for a few weeks, or even months, will not produce the same effect. Upon reflection, it's necessary to buy used bourbon barrel parts or soak cubes for a couple of years.

Or add bourbon to a wine to change the flavor.

You're wrong there, 81! Shortcuts do work sometimes, though if they do work, they're probably not a shortcut!

I must change my glasses, they hold too much wine.

As for the women quote, 9 men couldn't make 1 baby in 1 month if the woman was infertile. Not for the lack of trying, I suppose!