recipe-help Use of oak wood in the fermentation for wood notes

[RicardoBR]

Hello guys, i'm planning to make a sauce with wood notes using american oak, mid toasted chips or an spiral. Anyone already made something like that?
There's something that i should be carefull about?

 

[The Hot Pepper]

It has been done yes, sometimes with bourbon barrel wood. As I remember most people did not notice much flavor impartment.

 

[The Hot Pepper]

You might want to experiment with some charred or smoked peppers over an oak fire for some woody/smoky notes.

 

[RobStar]

It will impart flavour but we're talking years not weeks or even months.
And not during primary fermentation - tannin inhibits bacterial or fungal activity hence it is used to tan leather etc
You are going to have to use loads to get flavour. With wine it's either small new barrels for a few months or a year or so or big barrels for many many years. Spirits are different because the alcohol is a solvent that relatively quickly dissolves the flavour compounds from the wood. It is often left for years in wood because wood is porous and allows for concentration of flavour.
Soooooooo..... quite a complex topic.

 

[The Hot Pepper]

Add a few splashes of bourbon and a chipotle and call it a day