Has anyone used Sinatin 17 before? It is a liquid oak extract, mainly used for wines, I believe, based on the description on the bottle: "Stir the contents of this bottle into 6 US gallons of red wine, Chardonnay, or Sauvignon Blanc prior to bottling. I don't see why it can't work for beer equally as well. http://www.sinatin.com/english/que.htm I bought a 30mL bottle the other day to play around with because it was cheap, but wanted to hear opinions if anyone has any. If you've used it with beer, let us know what you've had success with. Thanks in advance.
It might work equally well/bad, but still not be what you want...I don't know much about wine, but these guys do (as well as beer)...why not give them a call?...looks like they carry something similar. http://www.thebeveragepeople.com/making-wine-oak-treatments.html
I would worry about getting something that is one dimensional. This often seems to be the case with extract flavorings. Maybe, maybe not. But I suggest you add it incrementally, as gets suggested with spices, so as not to overwhelm with some flavor that you will grow weary of fast.
