Liquid Sinatin?

Liquid oak is not a substitute for aging. You need to age with the oak, not just to get oak out of the wood, but to let the tannins from the oak blend and mellow with the wine. Jack has given the procedure for making your own essence of oak. Check his site.

Ray

Ray is correct below in his answer (or above) - however, an interesting experiment I did last year worked out great. I needed 1 gallon bottles, so purchase Chablis and what I didn't turn into Peach Sangria (wife loves it) I added liquid oak essence (3 tablespoons per 750ML), bottled in 750ML and let sit for 2 months (i could tell a difference in taste after 2 months). That changed the Chablis taste, it was a poorman's Chardonnay! In fact, I favored it over other oaky Chard's I normally liked. It lacked the nice buttery finish I like in wines like Oak Grove Chard, but there is no liquid butter essence on the market. :*) I haven't tried actually adding butter. (I have limits)

I have also added oak chips to a Chablis (needed more gallon bottles) and let sit for 2 months, it also was good (I tripled the suggested amount). In fact, I couldn't tell the difference in tasting side by side with the liquid or chip flavored Chablis after 2 months. (obviously immediately, the chips had almost no effect, and the liquid gave it 80%+ oaky taste immediately)

I've added it to a bottle of Welch's concentrate (red) wine, but haven't opened it yet. (more experimenting)

However, the wife still likes the Peach Sangria better. Good luck experimenting, but maybe only on finished wines, I agree with Ray in principle. (he taught me much)

that was probably more than you wanted, DAve

mdg> Anybody have anything good to say about using liquid oak essence