Wood management
- Thread starter Squatchy
- Start date
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Just to keep the links up to date, the morewine PDF has moved to here:
https://morewinemaking.com/web_files/intranet.morebeer.com/files/oakinfopaper09.pdf
https://morewinemaking.com/web_files/intranet.morebeer.com/files/oakinfopaper09.pdf
Squatchy, I have a question that I hope you can answer. I want to try loveofrose's cherry explosion BOMM. In his recipe, he uses cherry wood staves. I have cherry wood from a tree that I harvested. My question is does it have to be staves for any particular reason or can one simply use their own clean wood? (wood to be baked so nothing is alive and/or able to contaminate my brew). I have already bought oak cubes, but, the recipe calls for cherry. Being new to the hobby, I wasn't sure. Thank you, in advance, for any time you take to reply
Happy meading.
Happy meading.
The wood itself is only 1/2 of the equation. The coopers (wine barrel makers) rotate their wood in large piles as they age in the yard. While this happens the wood is exposed to different environmental and microbial conditions. The lichens play a large role in the way the different available oak products taste. So the unanswered question is how was that cherry stave that loveofrose used processed/aged. I suspect it was more than kiln dried as would be for our woodworking projects but I cannot be certain. Send loveofrose a DM and he can likely tell you where he picked that up.
So long as you get the entire board hot enough for long enough it will be sterile... but as for flavor its hard to say. The newer, experimental, wood products are less understood than the oak products which have that long tradition and research.
So long as you get the entire board hot enough for long enough it will be sterile... but as for flavor its hard to say. The newer, experimental, wood products are less understood than the oak products which have that long tradition and research.
loveofrose does say where he got the staves from in the recipe. I was mistaken when I went to the site & thought they were closed because of covid, but, the website is still running & they do sell from there, which is where I will buy the staves from. I was just hoping to save a few bucks as they aren't cheap, but, I hadn't taken under consideration how they would be dried, as you said, likely in a kiln. My cherry wood was not dried in a kiln, & I haven't had the time to built a steambox for my wood bending projects. Thank you, for taking time to help a newbie. Happy meading!
The practice of interacting with woodlands to maximize their use for timber, conservation, or other purposes is known as wood management. It frequently entails actions like thinning, selective harvesting, and replanting. While poorly managed woods may suffer from poor light penetration and weak growth, effective management produces healthier, more resilient forests that can provide sustainable timber, support biodiversity, and store carbon. Important components include developing a management plan, putting particular techniques like coppicing or thinning into practice, and following rules regarding tree health and felling.
anyone suggestions Wood and pest control
I recently hired a bug exterminator to spray insects on some unprotected oak and hickory in my garage.
I looked at the wood today and decided that I probably shouldn't smoke anything on it if bug repellent has gotten on it.
Should I pitch the exposed wood, am I right?
I would start by calling your local exterminators in paramount CA to find out if he was spraying directly on the wood, through the wood, or behind the wood.
I doubt I would smoke with it if he was spraying it with pesticide. I would probably smoke with it if he knew it was your smoking wood and took care to spray around it rather than on it.
anyone suggestions Wood and pest control
I recently hired a bug exterminator to spray insects on some unprotected oak and hickory in my garage.
I looked at the wood today and decided that I probably shouldn't smoke anything on it if bug repellent has gotten on it.
Should I pitch the exposed wood, am I right?
I would start by calling your local exterminators in paramount CA to find out if he was spraying directly on the wood, through the wood, or behind the wood.
I doubt I would smoke with it if he was spraying it with pesticide. I would probably smoke with it if he knew it was your smoking wood and took care to spray around it rather than on it.
Sorry guys. I hadn't realized until today there were some questions that I failed to get notifications about. These were a while ago as well. I bouhg a big variety of the different woods that are none typical from the provider. They are not what what we really want. They were not seasoned out in the wild for a few years. Just dried lumber of different species. You really need the wild flora/fauna laying down their tenticles to start to degredation process in order for the wood to be what we are looking for. Otherwize it's really not the same thing at all. So I vote no one the different flavored wood packs you can buy. They are not toasted either. So then. You get none of the sugars in the wood exposed to the Maillard process. That need to happen otherwise you don't get any the the gradiated nuaunces to contribute to the flavor whell, lets say.
Hi Friend. Thanks for the contribution and welcome. This place is a grave yard these days. Forums are mostly a thing of the past since FB groups because the next generation. I liked your info you gave to the community. Stick around and dig in. Lots af great info here you won't find in the lame groups on FB. If your new to these things. The podcast that contine follow the wood management one can be found starting at 9/5/17. Its loaded with the most modern science to make mead from A to B. Grab a paper and pen. And in a few short weeks you will know more that most will ever know.
