Has anyone in the group used that liquid stuff ?? How was it ??

Frederick


"merrydown" > wrote in message
...
> On Jan 16, 5:10 am, wrote:
>> On Jan 12, 9:46 am, mail box > wrote:
>>
>>
>>
>> > On 1/10/2008 10:13 PM, wrote:
>>
>> > > There are a bunch of choices for adding a bit ofoakto wines and
>> > > meads, such as barrels,cubes,chips, liquid essence, and powder.
>> > > There are also numerous choices inoakvarieties, such as French,
>> > > Hungarian, and American.
>>
>> > > I'm curious what are the favorite methods employed by members of this
>> > > forum. How do you prefer to age withoakand what variety do you like
>> > > the best.
>>
>> > I prefer Frenchoak, medium toast. I add it by the fluid cup measure to
>> > my wines and meads, Stavin beads. One cup per 5 gallons of red wine,
>> > less for meads or white wines. More for very sturdy red wines. I very
>> > much enjoy the character, much more so than Americanoak. I have little
>> > experience with Hungarianoak. My spouse and I refer to the flavor
>> > characteristic of Americanoakas 'plank', and it takes several years
>> > for that flavor to age out to the point at which it is enjoyable.
>> > Frenchoakis vanilla and soft and flavorful right from the start.
>>
>> > > I think I'm starting to get ahead of the MI5 Persecution guy. :-)
>>
>> > > Greg
>>
>> > Good luck with that.
>> > May I suggest a kill file?
>>
>> > Cheers,
>> > Ken
>>
>> Here's one for used upoak....while still wet, put it in a sandwich
>> bag and freeze it till next time you've got the grill going....put
>> theoak(minus the plastic bag ) in a foil pouch and put it in the
>> grill for excellent smoke flavor.
>
> --------------------------------------------------------------------
> "I think I'm starting to get ahead of the MI5 Persecution guy. :-)
>
> Greg"
>
> I do hope so, I already have several 'outlook express rules' running
> to filter the poor soul out...
>
> I was going to post a fresh thread but thought you might not mind me
> jacking this one to ask a tangential question or two...
>
> I live in the UK (yes its UK Jim again with his 'Little Britain' tales
> of woe ) And I find it hard to get some products here which I would
> like to try. I forgot to ask my American dwelling friend to bring
> some over for me when he visited recently so....
>
> 1) Do any of the UK wine-makers who visit this group know where I
> might get oak beans, spirals, cubes or staves in the UK? Oak chips
> and liquid oak seem to be the only types available on the internet or
> in shops here. I have tried oak-chips and they seem to do the job ok,
> though I have under-oaked so far.
>
> 2) I have read a few past entries in this group saying that it is hard
> to tell much difference between some oak styles and methods. DO y ou
> need a very advanced nose to tell much difference between the French/
> Hungarian/US oaks and size of oak pieces (chips/beans/etc)? If not,
> maybe I should stop mithering and just use oak chips or try liquid
> oak.
>
> 3) If you use larger oaking pieces such as cubes, staves or spirals;
> can you really dry them out, toast them and use thedm again? I
> wouldn't try doing that with the oak chips, though I could throw them
> onto the barbecue next summer...
>
> Many thanks for any info offerings, Jim in the UK (mostly harmless)