BigRig wrote:I see you are going for 7gm per litre, thats what i go with too.
Do you think charring some might help with colour or different flavour?
Thanks Wellsy as always.
7gms/ltr is my oaking ratio too. I use to put 14gms/ltr in for the first 4-6 wks then take out half as it helped to build colour quicker. French oak is def better at making that rich red colour which still looks the part when diluted down to 40%.
In regards to charring ive found it to make the colour even lighter, but i dont char too much really.
Wellsy, i wouldn't rule out chasing some oak yourself. The flavours from it can be quite different from dominoes and you may surprise yourself what you can create.
Old port barrels or staves from an ex wine barrel can bring something quite special to the finished product.
I got a few kgs of staves posted in from a fella using ex wine barrels for furniture. Has lasted me years.
All about experimenting as you already know! :handgestures-thumbupleft: