WineXpert Toasting White Oak

[Wade E]

I am toasting some white oak that I brought home from work in my oven
at 420* and my hole house smells of vanilla now. Tha first batch took
about an hour flipping it very often and checking quite often because
this is my first time.

 

[Wade E]

The ones on the top are not tosted just to show the difference. By the
way, be creful and watch them! They really start crackling sometimes.
Sounds like Jiffy Pop at times. Pulled some out to check and about 3 of
them crackled and scared the POOP out of me!


Edited by: wadewade

 

[grapeman]

Those are looking greate Wade. You should have enough there to last quite some time. You think the cracking is scary, try some in the microwave! 30 seconds and you will fill the house with smoke for days! I've never seen anything cook so fast. I'll never try that again- but it did smell pretty good, almost like my grandfather's pipe!

 

[Wade E]

Yes, I read your post last time and that was where I got the idea and
the idea not to use the microwave, not that I think it would come out
very good in there, but did it.

 

[bmorosco]

where did you get the oak from?

 

[Wade E]

I build custom staircases and railings for a living out of wood. White
Oak and Red Oak is the wood primarily used but sometimes we use some
really nice imported wood like Brazilian Cherry or Ipe and Teak.

 

[bmorosco]

very nice...

 

[jojo]

how long do you cook it?

 

[Wade E]

About an hour.

 

[Waldo]

What types of wine will you use this in wade?

 

[Wade E]

I'm going to try this in the Welshes Niagara, after that , I'm not sure.

 

[PeterZ]

Wade,

Be very careful about using lumber. Rough sawn lumber awaiting kiln drying is often dipped in a pesticide to prevent sapstain if it is going to be held for more than a couple of days before drying.

You might want to check with your supplier/sawmill about their practices.

 

[Wade E]

I will call them on Monday. Thanks Peter.