Replies

1. 
   highfigh | Apr 28, 2006 05:31pm | #1

   I'm not sure I would use wood for this. If you use any kind of reactive wood, it'll expand and contract and most likely cause the finish to crack. Once the liquid gets past the barrier, it soaks into the wood and I doubt if the look of the stain would ever come out. Any breach in the finish will also make it more prone to expansion problems with humidity changes, too. Then, there's the possibility that the alcohol could cause something to leach out of the wood and depending on the species, this may pose health risks.

   If this friend will be drinking beer, maybe a holder for a specific glass would work. Poly might work but even that can crack with wood instability.

   "I cut this piece four times and it's still too short."
2. 
   Lataxe | Apr 28, 2006 09:56pm | #2

   Beech is a traditional wood for making beer steins.  I imagine oak and chestnut may also work work, as they are used to hold alcoholic beverages whilst they ferment or mature.

   All of these woods will flavour the beer or wine when the wood vessel is new, should you put off supping-up for too long. (Not a problem in our house. I have to admit).

   You might also ask for a list of woods that should definitely not be used.  At the top should go yew, all parts of which are deadly poisonous, except the red fruit of the berry (but don't crush the pips in your teeth).  Other durable woods of the tropical kind often have some very weird chemicals in them (the ones that make them durable) that would kill the bugs unwise enough to eat them; and maybe see-off half-cut drinkers too.

   Some of these "durability" chemicals seem to be OK though - notably the tanins in oak, which are bitter but certainly help the whisky and red wine to taste good.  I can't say I like that beech-flavoured beer from Belgium though (a mere matter of taste).

   Lataxe

3. 
   sapwood | Apr 29, 2006 03:14am | #3

   Use an epoxy sealer. There was an article in FWW way back in the early 80's about this. I did it myself on wine goblets..... never a problem. Most epoxy is food safe after curing. There is a supplier named Hastings Plastics in Santa Monica, CA that is a great source of info and material. They have a website. Sorry, I don't have the address.

1. 
   dgreen | Apr 29, 2006 03:27am | #4

   Possibly 82, Turning Goblets by J.H. Haberman. He said he had success with John Harra's DPS (deep penetrating
   sealer). Found it on FWW's CD but was unable to ascertain the date or issue.