I'm making a Heron Bay Premium 6 week wine kit -
Cabernet Franc Merlot.
I started it on 4-16-07, and I added a sizable package of
oak chips at that time. SG was 1.095.
After seven days the SG is supposed to be 1.005 or less
and the wine racked into a carboy for the remainder of
However, on 4-23-07 the SG was 1.024 so I left it in the
primary fermenter. I'm sure the slow fermentation is due
to the low ambient temps we've had here (Maine) recently.
So... What's the collective wisdom?
Is leaving it on the oak for this long going to have an adverse
effect on the taste? Should I rack now and let the fermentation
continue in the secondary or just leave it alone for a while longer?
Just let it go until it gets to what the instructions say. You might
consider putting the heatbelt on to speed things up. And since it's
slower, make sure you transfer pretty much all the yeast sludge to the
I would leave it in the primary (oak & all) until 1.000 to 1.005 is
reached. My understanding is that the oakiness of oak chips & powder
is used up in 5 days at some minimum level of alcohol (2% ?).
I believe that this is not true of oak cubes.