Hot answers tagged secondary-fermentation
For the bourbon flavor, the effect is rapid. However, for the wood, you'll want to keep that in for a few weeks. However, bourbon will likely mask much of the oak that you will extract.
wild stab in the dark here but I think it makes sense. I have several jars of varying chars of oak in different whiskeys and wines. I plan on pulling them out, soaking them in another jar of like beer to be brewed, and then adding to full batch. My hope is this would simulate a second (brewers) use barrel and at the very least less aggressive and could work ...
I have not tasted a "ten tidy" yet, but based on my experience with wine and oak chips, I would say that one week is enough to get some wood taste. After 2 weeks, I felt the oak taste was too strong for a wine. So according to that experience, I would say that after a week take a small sample to taste. Then decide if you'd like to leave it more time or ...
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