I managed to miss the oak when I racked my Cab Sauv (Mondi?) to the secondary.
Of course, I've discovered this about a month later, as I was preparing to put it in a 5gal carboy for the next few months.
It said for a week in the secondary, and that flavor extraction would be better at the lower alcohol levels.
So now how long should I leave it? Two weeks?
hawk, who really wanted that 7 gallon carboy back for another batch
So dump the oak in now and go but some more glass! What's the problem? Most of us have _dozens_ of various size containers around our "wineries".
Tom S
Yeah, but I move in another year. About 2,000 miles of move.
And I did just buy more glass--but they're all 5 gallon. I have one bucket with airlock built into the lid (I'll end up with several in the fall), two 7's, and six 5's.
Oh, ant th ewinery that carries the 7's rarely has them; the winery with inventory has 3's & 5's.
hawk
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