Hi Everyone - As a newbie at winemaking I really appreciate all the info in this group - I'm on my first shiraz batch and plan on doing as instructed without adding anything. However, the next batch I want to start adding oak - I've read many of the postings concerning oak and have decided to add it pre fermenting. I wonder if anyone has experimented with letting the must (with 1/2 cup of toasted oak chips) sit without adding yeast for a couple of weeks and then adding the yeast? Also I was thinking for the third batch instead of racking to a carboy I would like to try an american oak barrel - have any of you done anything like this ? Thanks
Eric T