Introduction: Oak Wood (Chips) Moonshine Part 2
This is a slightly better imitation of maturing distillate in barrels than the first technique, but it requires a thorough preparation and long-term infusion. First, you need to free the wood from the excessive amount of hardening agents, which spoil the taste. This is done by soaking followed by heat treatment.
Step 1: Step 1
Chop dry logs to 0.7×0.7 inches/2×2 cm pegs up to 4 inches/10 cm in length (sizes are approximate).
Step 2: Step 2
Soak the obtained chips in cold water for a day and every 8 hours change water.
Step 3: Step 3
Pour the soaked oak pegs with soda solution (1 tablespoon of soda per 1.3 gl/5 liters of water) and leave it for 6 hours.
Step 4: Step 4
Pour the solution off and wash the chips with tap water.
Step 5: Step 5
Put the pieces into a cooking pot, fill it with water and simmer them for 45-50 minutes.
Step 6: Step 6
Pour off the decoction and wash the chips with cold water once again.
Step 7: Step 7
Dry the chips in the open air (preferably in the attic) for 12-24 hours.
Step 8: Step 8
Put the pieces on a baking tray and slide it into a heated up oven (284-320°F/140-160°C) for 2 hours. They should get slightly brown.
Step 9: Step 9
Keep the ready chips in a warm dry place, they shouldn’t dampen.
You can replace oak wood with apple or cherry wood. The technique remains the same.
Step 10: Infusing (Step 1)
Grill the prepared chips in the oven or microwave. Notes of smell and flavor depend on the degree of burning. A light burning (when the first smoke appears) gives the beverage a hint of vanilla, fruits, and flowers. A medium burning (when there’s smoke and smell) gives the aroma of coconut, caramel, almond, and spices. A strong burning (when wood changes color) enriches the moonshine with a smoky taste with chocolate hints.
During the burning it is important not to burn the chips out. For the first time I recommend training on a small amount, in order not to spoil all wood.
Step 11: Infusing (Step 2)
Grill the prepared chips in the oven or microwave. Notes of smell and flavor depend on the degree of burning. A light burning (when the first smoke appears) gives the beverage a hint of vanilla, fruits, and flowers. A medium burning (when there’s smoke and smell) gives the aroma of coconut, caramel, almond, and spices. A strong burning (when wood changes color) enriches the moonshine with a smoky taste with chocolate hints.During the burning it is important not to burn the chips out. For the first time I recommend training on a small amount, in order not to spoil all wood.
Step 12: Infusing (step 3)
Pour the infused moonshine into another container. If needed, filter it through gauze. Mature it for 3-5 days in a dark cold place before drinking.
P.S. In many internet-stores you can buy ready oak chips of different degrees of burning. This will free you of making homemade wood chips.
