Shot Jesse!! On point as always dude. Have more Oak when you need it lol. Got some Maple coming next week to.

Hey man, coming at you from the whiskey vault. I'm actually a cooper in America for a whiskey brand that may or may not sound like Mack Granules. I am being slightly obtuse, as I am not supposed to tell you the next part. They actually toast and char their barrels. They toast their barrels for a time between 19 and 21 minutes at a temperature of between 399 and 401 degrees Fahrenheit. A wood that you really don't want to use is red oak. I don't know if you have ever peed on a campfire, but a charred red oak stave smells similar. If you need more white oak, let me know. I can get a near endless supply of leaky barrel staves to mail out. Great video man, I look forward to watching more of your channel.

I didnt think id be learning how to distill spirits from hagrid but here i am and i love it

Love the Safety jandles while splitting the oak 🤠 A man after my own heart.

Wow she looks so different Jesse... Love looking back at older videos.. jesse has stayed the same cheerful dude... Makes me like his channel even more

To spead up the process of aging, freeze your batch by nite and put in heat by day. The freezing and heating causes the oak grains to open and close more rapidly exposing the tannins in the alcohol.

Hey Jesse... American noob to the craft. been a woodworker for years and new i was keeping all my cut offs for something. After watching this i toasted up several batches of varying toast levels. Ran my first test batch sand cant wait to throw it all together. Keep up the good work brother! Fan for life

I’m just starting myself and I’ve come across your videos to help me out. Living in south of America is hard to find white oak compared to living in the north where there are everywhere. But thank you for highlighting the areas I needed work on and answering those unknown topics.

5 yrs later im watching this vid. In Big Rapids Michigan. Cheers Mate!!

Love watching your channel. Im in the US so all I can do is live vicariously through your channel.

Congrats, on your 1 year anniversary! Keep them going, really enjoying the the content and your general happy, go lucky self.

a lumberjack in flip-flops...thats the other thing wrong with this picture, lol

I loved the power saw montage. And Happy anniversary!

Another masterpiece Jesse. Great information with a personal touch as always. I love your choice of safety boots, i use the same kind. safety first hahaha

CONGRATS ON A GREAT 1ST YEAR!!! Great video as always! That's some badass slowmo. Also, Cool shirt brother:-)>

Congratulations on your 1 year anniversary !!! Thanks for another great video. I have all the wood I need atleast that's what my wife tells me 😱😱😱😱

Happy One Year 'versary. Happy to have been along with the ride from the beginning.

Great video once again. I literally just cut down some white oak on my property and now toasting at your recommended temps. Thank you Jesse

Well done on the first years anniversary... love you videos because we can visually see what is happening. The forums can be a bit of a guessing game and interpretation sometimes. Just a few few additional comments below. 1. Most of the commercial oak staves in the wine industry are between 10mm and 20mm think and are sawn. 2, I only use the house oven when the wife is out all day... learnt the hard way when I smoked the house out. 3. Large staves can be a meter long and 15mm thick and 90mm wide. If you can get used ones from a winery they are great for chopping up to size and toasting. Before cutting I use a wood planner / thickener which results in a mass of shavings which can be washed at 80 deg C to sanitize and then dried and toasted. Great for quick ageing. 4. I normally cut down the oak to 5gm sizes, i.e by weight... to if you are ageing in spirit bottles it’s the perfect size to go down the neck. 5. I also use raw oak, charred oak in addition to the toasted oak you demonstrated here. 6. Just one other thing I have some oak that I have soaked in Sherry... another conversation to have.. Keep the good work up. Cheers.

Hello! I'm relatively new to distilling (3 yrs). I've been fascinated by this method of quick infusion of wood. Have done some experiments using toasted white oak and hard maple in the past with good results. Yesterday while doing a spirit run I decided to toast some more wood at same time to multi-task. Long story short, I added one of the warm(cooled for a hour) oak chunks to a 1 litre jar. The result was much more rapid coloring of the spirit and wonderful aroma. Just wondering if anyone else has tried this?

For a long time I couldn't tell the difference between Australians and you New Zealanders. You sound the same to me, but now I know you call it a barbeque and it's barbie on the mainland. Being from Kansas City I don't think any of you guys know what BBQ really is, but you sure know your spirits. No doubt.

Cheers from Brazil, brother! Just loved the info! thanks!!!

Thanks for good laughs on that sneaking part :D Cheers!

Hey! I know this is old but congrats on joining the twin club.

white oak toast 240 F x 2 hrs target flavor profile: oak -smelled woody 356 F x 2 hrs target flavor profile: vanilla -smelled sweet 428 F x 2 hrs target flavor profile:almond -smelled like over-baked cookies

6 years of Still It!. 👍👍 Came over from CitySteading again to check out oaking red wine. Thanks for the info. On to find a flavoring video.

Wow, great video man! I can't wait to toast my own as well. Congrats on the 1 year anniversary!

Obviously this is a very old video - but I just found this channel recently. Just wanted to let people know; a grill is just an oven with a single - direction heat source. You can set your grill up to an appropriate temp, then use a rack, baking tray, or oven proof item to set the wood off of direct heat. I have baked cakes in my grill at Backyard Parties: It's an oven if you have any skill at cooking.

I get Jack Daniels barrel chips used for smoking. Been using them for oaking beers for few years. In the US Lowe’s sells them.

Congrats on your 1 year. I’d be interested in trying the oak. I’ve been playing with a cracked corn, rye, and apple juice recipe. Also been using a winter deer feed from a local feed supply lol. It actually turns out pretty good.

Rosenfeld kidson is a timber yard with everything,Barry’s barrels in Albany too. He makes awesome little barrels 1 lt up and sells wine barrels,wood and sawdust. Nice safety slippers

I use White Oak staves similar to what you have, but much narrower about 1.25 CM x 1.25 CM x 10 CM. I find that they give flavor a bit smoother(?) than larger chunks I once worked with. Bigger chunks tended to lend flavor much faster than I liked, but to eaches own. I also use Charred Mesquite to mellow as well. Good smooth vanilla tones with sweet woody flavor, even some spiciness from the mesquite. I also use 13% rye in my base for a good spice.

Happy birthday Still it. I have picked up some real good ideas. Given lots of alternatives as well. Thank you for a interesting year!

you can also use the wood for putting in a smoker. they sell them in chipped, slivered, and chunked without being treated. they also sell them in large bags and small bags as well. some companies like Jack Daniels will butcher (both shipped and chunked) their used old oak casks for smoking meat. you also want to keep in mind that wood in general combusts between 250F/121C and 300F/148C

Started watching and came to this video to learn more about wood for aging. I love how jesse puts on the goggles to make a cut with the miter saw, but continues on to hack wood with the axe while wearing sandals hahahaha

Great Video as always. Did not know i'd be into watching a Man and his wood. LoL

Cool bro i like how you backed away ever so slowly, lots of helpfull stuff..

Very good video congrats on the twins

Old video, I know. Very useful information, thank you for doing the channel! Consider striking the back of your axe with a mallet for a touch more accuracy (and safety) when splitting small bits

Happy 1 year anniversary!!!!!!!!!!

So glad I found this channel, a big congrats on one year and cheers to many more!

Dude..this has been such a helpful channel. Just moving into the whisky now. I have the clear and fruit "shines" where I like them but had no real idea on the wooded flavours.

I was wondering a ton of the questions you answered. I definitely started with white dog straight 75% and ouch was it peppery and bighty. Diluted out to 50 and have tried oak and cherry charred. Both are super tasty and after you insight on refusing the bite in tasting, I enjoy them even more

If you can get hold of some Peach tree prunings (old growth mainly) strip the bark and toast it lightly over a flame to caramelise the sap. Imparts a lovely sweet buttery flavour to you UJSSM. Just add a few blocks to your oak.

Use a good plane to make shavings then heat in a mostly closed container to create charcoal. One of my uncles did make moonshine and used a twenty gallon crock filled with charcoal shavings to age some of his product.

I have been distilling for years, Never knew how to prepare the wood. Great video!!

i love the lumber jack switch... but dude sandles hahaha. love your channel

Haha, I knew exactly what you were talking about. Great video definitely subbing

Awesome video, plenty of information. I live in the USA is Florida. Most of all the trees on my property are white oaks. We call them water oaks here. If you ever need any send me a shout and I'm sure I can cut some and send it your way

The reason white oak became popular is because it was used to make most barrels and even hulls on ships. Red oak would rot. I have a hole stack of it in my shed. Never thought of using it in alcohol.

Congrats on the babies man!! Wishing health to everyone! Cheers

My suggestion is to put the toasted woods tips in slime wheat starch to insulate the tips to prevent the transfer of tanin and bitness of wood to whisky.the process is to put the tips of the wood in the starch and let them to dry.

Love the safety sandals...

Great video! Thank you so much for this! I.ll try to cook some cherry and sour cherry wood for ageing plum, grapes and peach brandy.

Love the safety jandals cutting with the axe. Keep up the good vids. Appreciate the content!

I season my oak down to 12% using a woodworkers moisture meter to make sure it's where I need it. I do 4 levels of char and toast fairly close the same way you did.

Bearded dude, really a lot of thanks from Turkey

Happy Birthday Still It.

Love your channel man. Congrats on the kiddos and the one year.

Congrats to your twin

I love this guys laugh.

Jess I just read a article from a home brewer who toasts his on woods for beer. He contributes the the toasting chart is from World Cooperage

2 inches if Jesse is a dwarf with tiny hands 😁 great vid thanks man

if you're getting fresh rounds off a tree, it's highly suggested that you dry your wood first using an oven or some sort of higher heat before attempting to season. Just simply tossing green wood out in the elements to season it can lead to rotting. It can work, given enough time, but as long as there's green wood, any wood boring insects and the like are more likely to be attracted to the exposed green wood. Similarly the fresh rounds can attract molds, fungus, and bacteria which may not be desirable. Kiln drying is the process coopers use to process the lumber for barrels. Once dried, then it can be left out for about 18 months for a proper seasoning before use.

Congratulations on your anniversary! I picked up my first still today, an Air Still from your parts of the globe I think. Running a sacrificial run on it as I type. Cheers from Norway!

gonna be flat out at work tomorrow, but happy anniversary bro and congrats on the twins. my moneys on the 220s being awesome. would love to try some. you should also experiment with LIGHT charring, to get a nice light smokey flavour and compare. also have a look at stilldragons oak dominoes, they put em in a tumbler to round out the edges so you get more of the long grains. thought that was pretty interesting

nice editing on the cutting the wood on the chop saw. more!!

Really interesting stuff. I’ve been experimenting with mead and will be toasting some oak to try with that. It was a nice intro into toasting, which I’ll find very useful.

You can speed up the aging of wood with a drying box. If you build it right, you can knock 2 years down into less than 2 months.

Hell yea love this channel, came here from the whisk(e)y vault. And I'm glad I did!!!!

Alcohol, hatchet and flip-flops. Love these good folk from the land of Oz.

I can't believe it's been a year seemed to be at least two. Lol l would say put me in the mix for the oak but I can get all I need. It's brought into my work by the train load. I can pick up truckloads white oak, red oak, hickory, and even some cherry at times.

Well, I just happen to have over 50 large white oak trees on my place. The acorns are delicious. Now I see another use for them.

awesome info,i will try to do some soon!

Hey Jess! I’m behind on your vids. I have a 1x4 inches x 10 feet untreated oak from a lumber yard paid $3 last November- sorry I know it’s scarce over there ! Ready to cut and toast. Planning on approximately 1x1x4 inch to fit in Quart/ Liter jar for “Bourbon ” & rum & “FauxQuila I read somewhere a hobbyist disagrees with the hours long toasting which when looking at the Chart I agree I want mine toasted at different levels. Medium Rare you might say as opposed to Well Done. The wife is going out of town this weekend so I have the convection oven to myself. First batch will be a dozen or so “staves” wrapped and put in a cold oven. Not sure it goes over 205 C but we’ll see. When it hits, keep it there for 15 minutes shut the oven off. Not sure if I should leave it in the cooling off oven When done I’ll send you a picture on one of the forums. Thanks for all you do.

Another great video! Haven't moved past purchased toasted oak chips yet. I have tried heavy toasted but prefer the light so far. Would love to age some vanilla and may try your method myself. Thanks for the info!

Flip flops and an axe....love it!

I toasted apple wood and it was great,.

Thanks! Love your vids. When you said you were going to toast your oak, I though “Wonder how using her new oven to toast oak will go over with the wife? “ Might try it in the little toaster oven instead.

I managed to find some oak from a BBQ supplier. Ive split into various sizes and thickness, now toasting uncovered in the oven at 140c for 2 hours. will then take half out & up the temp to the vanilla temp range for another hour.

I have two 20 liter white oak barrels and am quite surprised by how different they are, though both are wonderful and your temperature chart explains why. I thank you for posting it. I also appreciate the rest of your video very much because you have opened my eyes to many new adventures in the craft. I have a suggestion for you; Make a corn mash for whisky using heratige corn (sometimes called Indian corn in the US) and malted barley (instead of the common yellow corn most people use today) and you will end up with something extra-special. Then use some of that lightly roasted oak with the vanilla characteristics to age your distillate. It is alcohol Heaven!

I was thinking on aging with the middle wood some Tennessee mountain moon shine

Happy 4/20 Jesse from Southeastern Louisiana outside in the elements in the swamp's.....

Jesse! Ok i know this one is older. But i saw it and started preparing some Oak myself thanks for the inspiration!

This is a great video!

I saw on another video on this same subject that you can speed up the process with light so when I got is a half gallon on the front porch it's summertime and the South so I figured I should get plenty light I'ma just do that for a few days bring it in at night that should do the trick

I'm going to test ageing apple jack. 😀 Though I'm 5 years late to this so I'm toasting my own oak. 😜

I'm looking forward to kicking off my little hobby in a couple of months but loving your vids to get some knowledge, very helpful and this vid was awesome as it's what I'm aiming for. Top job

this X-mas will try making quik whisky or whisky aromatic votka. trying it with 7 different toast levels of common oak (also known as french oak) and koskenkorva booze. as experient is under flavor develoment and earliest that i can taste it is 6th of december (Finnish independence day).

Just waking up hear in Australia and Hope I can catch your live broadcast. Its 8:12 am EST in Bega NSW

Pro Tip - get yourself a couple Oak Spirals, break out the propane touch and give them a alligator char. Drop them in the mason jar full of your white whiskey...it will start to darken in a couple hours...after a couple weeks ...mmm smooth. Remember Bourbon barrels have alligator char in them. Acts like a charcoal filter and smooths out the spirit.

I am going to try a medium toast on sugar maple that I got from my in-laws. They said it was sitting out for 1.5 year in central Ontario Canada so I assumed that would age it well enough.

I live in the Southwest U.S. I've had good results with our local Gambrel oak. No white oak at all, in about 60%, 120 proof, approx. Good char taste, more woody.

Yeah, as soon as I gathered you were taking this into the house and into the oven I had a vision of this turning into a homeless life vlog. But I see you have achieved the dream. A celebration in itself.

Love your slowmo, haha. Congrats on Still It. Very nice topic, helps a lot. Hope that my whiskey is tasting as good as I like your videos

HAHAHA should have watched this before i took my hobby into the house! Wife was not happy when I toasted my wine barrel oak

I just buy the "Jack Daniels" Brand Charcoal; it comes with a pouch of White Oak within. I remove there char and replace it with my own using a torch. Hope this help's..... O-yea quick age is put the jar in freezer=Winter put the jar on the counter top=Summer repeat. Happy dayz

You’re videos help a lot thank you

cool a year of shows to cool, and your wife too cool lucky guy you are, and I would like the lite cook oak, would be fun to work with but , I have white oak on my land let some one who may not be able to get any have a wack at it thanks Jess..thanks for the show full of good info

VERY HELPFUL KLIP THOUGH!! THANKS FOR SHARING.