BabaPerson
Junior
- Joined
- Jul 23, 2011
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I'm making a Spagnols Rosso Grande Eccelente kit. Spagnols describes it as "full-bodied" and "medium-oak". I thought it could probably get away with extra oak.
If I remember right, the kit came with 3 bags of oak chips (along with skins, etc.). These all went in during fermentation. I racked it from the primary and added the supplied pectinase. A week later I racked it again and followed all directions, except for leaving out the supplied sorbate. I then added one 8 inch French medium toasted spiral. (The oak spiral was my own addition) Otherwise, I plan to do this part by the book, waiting 4 weeks. I'll then rerack and discard the oak, and bulk age for a couple of months before bottling.
I then plan to keep at least 20 bottles in storage for a year or so.
My question is, does anyone think I should pull the oak spiral sooner?
If I remember right, the kit came with 3 bags of oak chips (along with skins, etc.). These all went in during fermentation. I racked it from the primary and added the supplied pectinase. A week later I racked it again and followed all directions, except for leaving out the supplied sorbate. I then added one 8 inch French medium toasted spiral. (The oak spiral was my own addition) Otherwise, I plan to do this part by the book, waiting 4 weeks. I'll then rerack and discard the oak, and bulk age for a couple of months before bottling.
I then plan to keep at least 20 bottles in storage for a year or so.
My question is, does anyone think I should pull the oak spiral sooner?
