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Angus
11-23-2005, 03:33 PM
My LHBS has Oak Mor (powdered) rather than cubes or chips. There is no description of type of oak so I am a little reticient to try this. Research 'out there' has provided the following:

Another fast method is oak powder ($4.89), also
called Oak mor, which is ground to the consistency of saw
dust in order to quickly impart oak flavor. It is commonly
found in wine kits and with time will settle out of wine in the
fermenter. Multiple ounces are often added to wine allowing
an even shorter contact time.

http://www.keystonehomebrew.com/newsnov02.pdf

Has anyone used this Mor in their mead?
What sort of flavor does it impart (good bad)?
Since it is powdered, it will infuse the mead far quicker, so what amounts have you added for a 1 gallon batch?
How well did it settle out?
Would you use it again?

Thanks,

Angus

Oskaar
11-23-2005, 03:54 PM
I've used oak powder and was less than impressed. Mono-dimensional oak flavor, very thin on character and overall not what I expected. YMMV.

Cheers,

Oskaar

byathread
11-23-2005, 05:09 PM
I believe "good things come to those who wait" and would personally avoid using oak "powder". I'm a big fan of oak and use some level of oak in most of my meads these days. I've been very pleased with the cubes sold by Stavin or LD Carlsson.

IIRC, Oskaar and others have mentioned that cubes are preferable to chips as the qualities of the oak are absorbed more slowly and evenly and there's less of a danger of extracting undesirable qualities of the wood. I would think that oak powder would be more likely still to extract the "wrong" qualities (or in the "wrong" ratios) than one would hope for. Not to mention, you'd have much less control overall of the outcome.

Kirk