as much as No. 1, the overall cost when
using No. 2 is less than when using
No. 1, considering yield, longer time to
process, and so on.
QWe have some white oak lumber that has been air drying for about a year as
we do not need it. I noticed
that it seems to smell more like vanilla
than the acid oak smell. Is this possible?
AYou have discovered one of the secrets about dry- ing white oak for wine barrels. The oak aroma
does indeed become more a vanilla
smell. The wood imparts this aroma
to any liquids stored inside the barrel,
especially wine, adding bouquet to the
wine. I was amazed when I tasted wine
from a fresh oak barrel versus wine
from a barrel made with aged wood.
This concept has been well known in
Europe. This new aroma seems to be
encouraged by exposure to rain.
QIs there any kind of a chemical that can be used to detect the presence of
antifungal dip in the loads
that we receive? Currently, we require
that our vendors dip their loads of white
oak and red oak and we’re running into
stain issues. We’d like to know whether
or not they are, so we can process the
undipped ones first to preserve them
and also to file complaints.
AThe dipping process that you refer to is done to green lumber at the sawmill. The lumber is immersed briefly in a mixture of chemicals. Some of the chemicals remain on
the lumber’s surface and provide an
insecticide and fungicide barrier on
the lumber’s surface to prevent new
infestation. Most fungal damage is
done to the sapwood by a blue-colored
fungus. Hence, the stain is called blue
stain or sap stain.
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