Oaking during fermentation ?

[Freemasha]

hello all fellow distillers!

newby to these forms, but not a complete newb to the art!
Short of the introductory yada yada, looking for some input on an idea.

I have been brewing beer, wine, cider etc for many moons and am wondering the distilling potential of oaking during ferm.
i know with wine making its a common practice to dev diffrent oak flavours/characters by oaking at various stages .

has anyone ever tried oaking say 10grams oak chips per 5lts than running through a still ?

anyone have any ideas about oak flavour being burnt in the still, or the flavour being carried to spirit?

In case anyone asks; 2inch detunable head, 100lt boiler, etc

thanyou for your wise input men, lookimg.forward to posting some.samples of the final product, unless i die, of wood poisoning.

[Sam.]

I believe the only benefit of aging in wood is at a higher ABV upwards of 50% etc. doing it in a normal ferment of say 10% all you might extract is a flavour that you dont really want.

If you go down this track you could age then re run spirit for a different take... :handgestures-thumbupleft:

[crow]

Yeah I don't know :think: I know ppl that oaked tails and re ran it with very good results, try it and see if its shit well what have you lost probably not much because you may be able to pull that flavor out if ya have to

[Freemasha]

thanks guys, good to hear...

i did hear a strange remark in some distilling talk about ever ferment in a wooden fermentor due to wood grain alcohol, but will still it anyway, i guess we never found milk till some sicko sucked off a cow.

wish me luck ! :handgestures-thumbupleft: