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White American oak is the most commonly used Oak for barrels, though French and Hungarian oak are both high quality and can be used with excellent results. [[Image: 7gallon.jpg|thumb|right| A 7 gallon oak barrel]] There are three processes that occur when oak barrels are used to age [[spirits]]: *Evaporation of [[spirits|spirit]] through dry section of barrel *Leaching of oak chemicals into [[spirits|spirit]] *Diffusion of [[spirits|spirits]] through barrel Although some barrels are new oak, many have been modified somehow: *[[Charring]] *Storing of similiar [[spirits|spirits]] *Storing of dis-similiar [[spirits|spirits]] or [[wine]] If you can not store your [[spirits|spirit]] for years in a 55 gallon oak barrel, there are some alternatives which provide a reasonable approximation of barrel [[maturation|aging]]: *Put oak chips in your [[spirits|spirit]] bottle *Put charred [[oak chips]] in your bottles to simulate [[Bourbon Whiskey|bourbon]] *Stopper your bottles with a dry [[cork]] to promote evaporation *Add [[sherry]] to you spirit ---- During the maturation process in oak barrels, some of the following chemical changes occur in the [[spirit]]: *[[Maturation_aldehydes|The aldehyde level changes]] *[[Maturation_color|The color changes]] *[[Maturation_esters|The concentration of esters changes]] *[[Maturation_fixed_acidity|The acidity changes]] *[[Maturation_furfural|The concentration of furfural changes]] *[[Maturation_fusel_oil|The concentration of fusel oils change]] *[[Maturation_ph|The pH changes]] *[[Maturation_solids|The amount of solids change]] *[[Maturation_proof|The proof changes]] *[[Maturation_tannins|The concentration of tannins change]] *[[Maturation_total_acidity|The total acidity changes]] [[Category:Equipment]] [[Category:Glossary]]

Return to Oak barrels.