WineXpert adding oak

[rob]

When doing kits I almost always forget to add the oak in the primary, and have to add it when I do the first rack, my question is if you follow the directions and add to the primary the wine is exposed to the oak for only 5 days, is this enough

 

[MN-winer]

Keep in mind most kits use that powder oak and it imparts flavor quickly. So, Yes it does its work in 5 days. If you need more oak use cubes or spirals when you bulk age. Those take longer to get the oak out - 6 weeks or so depending upon the type.

 

[ibglowin]

Powder and even the tiny shavings will be done in short order and are great for Primaries. The larger chips as well as the beans, cubes, spirals are like MN said best for use in bulk aging.

 

[robie]

Ditto both of the above.

 

[Giovannino]

Old thread but catching-up with some reading.

Would someone explain this oak thing please.

When you talk of powder, is this ground-up real wood?
What about spirals and cubes - what are you saying?

My inquisitive mind wants to know.
Thanks

 

[PCharles]

Regarding Oak

Old thread but catching-up with some reading.

Would someone explain this oak thing please.

When you talk of powder, is this ground-up real wood?
What about spirals and cubes - what are you saying?

My inquisitive mind wants to know.
Thanks

Giovannino,

Yes, it is actual oak powder. It is often included with kits and is fast acting due to the large surface area and easy saturation of each little oak particle. Oak chips and cubes work in the same way, but take longer to impart their flavor.

Here is a list of oak product found on the Wine Makers Toy Store Site.
http://www.finevinewines.com/XProdListMain.asp

Check out this Red Wine Manual. Page 57 discusses oak.
http://www.morewinemaking.com/public/pdf/wredw.pdf

I'm certainly now expert on use of oak. I hope the links do provide you some factual information. I'm currently in MLF with about 9 gallons of Cab Sauv. I have oak cubes in the carboys at this time and will keep it there for at least 5 weeks. When I'm done, I expect to remove the cubes, clean them up, and use them again. I may add them later during bulk aging if the wine need more oaking (a matter of taste).

Have a great day,
Paul

 

[djrockinsteve]

I myself use medium toast american oak, sometimes french. After I rack off of the secondary sediment and am going to bulk age I add my oak with a pinch of sulfite (5 gallons). I let the oak stay in there for a full 6 months for white, 12 months for red.

Weeks before bottling I rack off of the oak and any tiny amount of sediment to a new carboy and back sweeten a small amount. This also helps to blend the oak flavor thoroughly in the wine. A few weeks later I bottle.

 

[Giovannino]

Thanks. The links were great too.

Little by little realisation is hitting straight in the head - of how things are done.

 

[djrockinsteve]

Making wine is basically pretty simple. There are many aspects you can vary such as fruit you use, blending, ABV's and there are some areas that need to be followed. Cleanliness and proper amounts of additives to be added such as potassium sorbate/metabisulfite.

Just browse, search or ask. Folks here are happy to ablige. Don't forget the home page is filled with a tutorial section, wikipedia, map, reading and so much more. Even the gallery can be helpful.

It may seem, overwelming at first but it really is easy. Hope you're having fun here and learning a great hobby.