Oak addition

Jim:

This is gonna sound kinda dumb but.....

AS MUCH AS **YOU** LIKE !!!!

Personally, I don't put oak in white wines, but then I'm not a fan of Chardonnay (the white that is most usually oaked).

I don't really like heavily oaked reds (although my tastes are always changing)., so I would stick to 25-50 grams. If you LOVE the Australian reds, you will probably want to go higher, say 100grams.

Don't forget, you can add oak dust, chips, or cubes to the primary. Chips or cubes to the secondary. Or add liquid oak prior to bottling.

I know somebody who is an OAK FANATIC. He has been known to add liquid oak to the bottle, carafe, or even glass.

Steve

I would use 150 g of chips or beans in the red and around 30 in the white but I like oak; baybe start with half that and taste in a few days. If using the dust cut all of that by a factor of 5 and start at a factor of 10.

Joe

I would use 150 g of chips or beans in the red and around 30 in the white but I like oak; baybe start with half that and taste in a few days. If using the dust cut all of that by a factor of 5 and start at a factor of 10.

Joe

Oak also fades over time. That wine that tastes over oaked in the carboy could have very little oak character left after a couple years of bottle age.

Andy

Thank you one and all for the information and have a merry Christmas.