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Adding Oak?

I'm a newby at using kits (I've made some plum wine I wasn't particularly proud of). Well, let me rephrase that- I'm a newby. My question- how would you pretreat oak chips (if at all), what volume would you add, and at what point would you add them? I'm using Sun-Cal Cabernet and my goal is a dry red with oaky flavor. My guess would be to bake the chips at 300F for

20 minutes, use about a pint and add the to the secondary fermentation.

I'm also open to any general advice directed to dry reds from kits by total idiots. I feel very comfortable in that group. Thanks, Gerald Todd

Reply to
Gerald Todd
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You didn't specify the volume of wine, but I assume a kit of ~6 gallons.

Also assuming these are chips from a homebrew shop and not something you made in the back yard, I'd recommend that you dump them right into the primary fermenter, and transfer them to the secondary if they'll fit through the neck. This is where StaVin oak "beans" are nice; they fit easily. A pint sounds like a reasonable amount to add if you like your wine to have noticeable oak.

Tom S

Reply to
Tom S

I agree with Tom. Spend a couple of dollars and get a package or two from a homebrew shop, and just dump them in. The usual recommendation is to check the wine every couple of weeks (or month), and remove the oak chips/beans when the oak flavor is more than you want, since it apparently diminishes a bit over time. I think a pint is probably a bit more than most folks would use on a 6-gallon batch, but hey, if you like oak, go for it!

Reply to
Doug

Doug and Tom are right on, and I'd also agree that a pint of beans in 6 gallons will give you a lot of oak flavor, unless you take them out really quickly. The oak flavors will dissapate over time, but I think it's more of a become more subtle than a go away completely thing. Taste often to see what you like, and remember that's it's a lot easier to add more oak than take the flavor out once it's in there!

Rob

Reply to
Rob

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