I'm adding oak pieces to my wine but there are no instructions on the bag :o( What I have is toasted oak in pieces varying from 1/4" -1" and 1/8" thick. When do I add it and how much per 36 pounds of grapes? Louise:o)
Louise,
How much to add depends on how oaky you like your wine. In reds, I generally add about 3.5g/liter, or .5 oz./gallon - these are the suggested amounts for "new barrel" oaking levels. I put it in the must when I start fermentation and generally keep transferring it for the entire time I age the wine. At times I'll add more during aging if I decide I want an oakier profile. I don't like oaky whites, and use about half as much. It's really a matter of taste.
Ed
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