Chardonnay

[geek]

Some of you may remember I started 2 batches from grapes back in March, it went through MLF.
One batch was barrel fermented and the other was not.
They should be in the ~13% ABV.

I've racked both a couple times and they're getting nicely clear.
I am thinking about bottling by end of December and thought about adding a bit of oak flavor to both (the barrel fermented doesn't seem to taste that different from the other batch).

I have 2 oak spirals, medium toast.

Would you guys recommend adding these spirals and for how long?
I just want a touch of oak.

Also, what you think about getting them bottled at the end of December?
While the batches seem to be clearing nicely, I know they need to be more clear and polished. I have no intention to use any fining agent (maybe cold stabilize a bit?).

Thoughts are welcome.

 

[Runningwolf]

Get the oak spirals in them right away. Spirals take a while to give up oak. Might be just the right amount your looking for. I get the not fining part but are you going to filter? I would recommend that for Chardonnay.

 

[geek]

Thanks, I think am going to add 1 spiral to one of the batches and see how it goes.
I just racked the big batch and man, this wine smells NICE..!! Just like a nice commercial oaked Chardonnay.

I need to let the alcohol tone down a bit as it is almost right on the spot but hoping a bit of oak would mask some silky taste to it.

 

[geek]

Dan, the wine seems to be a bit hazy, not perfectly clear, so filtering may be a good idea at the end but need to get that hazy out of the way somehow (don't want to use pectic enzyme so maybe super kleer).

 

[joeswine]

Have you ever heard of liquid oak?great for just that you've looking for ,just blend in and done comes in 4oz.bottles.