RJ Spagnols EP Cab Sauv

[Heavywalker]

Just finished the clearing process on this kit and I am going to rack into a carboy this weekend for bulk aging.

I was wondering if anybody has done this kit and added additional oak. I used the provided oak dust and one package of chips in primary and then 1 package of chips in secondary. I tasted it at the last racking and it lacked a little of that oak bit that I love in my cabs. I am thinking of adding an american oak spiral during bulk aging.

Anybody see any problems with this? think I will be over oaking?

 

[ibglowin]

A spiral is a lot of oak by itself and you have already added the manufacturers recommended dose. I would be very careful and taste once a week if you go that route. Do you like the flavor of American oak over French or Hungarian? American oak is not my favorite but as long as its your favorite thats all that matters.

Personally I would opt for beans or cubes. One (1) OZ and go from there with weekly tasting. This is a whole lot less oak dumped in all at once (whatever flavor you go with).

 

[Heavywalker]

To be honest I don't even know the difference between the taste of American vs. French or Hungarian. It is just what my LHBS had on hand. I do have some oak chips about 2oz so maybe I will go that route instead.

 

[ibglowin]

Chips will impart a different flavor that beans due to the level of toast. Check out this thread on oak for more detailed information on oak types and associated flavors. Remember you can always add more oak but you can't take it out once its in your wine. Keep us posted!

 

[v1rotate]

If you decide to use beans, remember that once the wine has reached the oak level you want, you will need to rack to a clean carboy. That is one of the advantages of spirals. Just pull it out when you get to where you want.

I like the American toast oak because of the vanilla and black pepper flavors imparted to the wine. ymmv

 

[Heavywalker]

That is what I like in a wine as well the black pepper or a little bit of spice in the wine. That comes from American Oak?

What flavors do French and Hungarian impart?

 

[ibglowin]

See page 2 of the link i posted above.

 

[tonyt]

A word from an Oak Monster, Spirals are so simple to add and remove. Just tie on some fishing line or dental floss (unflavored) and drop it in the carboy. They usually come packed in two and suggest using two in six gallons for 6 weeks. Don't! Since you have already added all of the provided oak, use one and taste at least once a week. If after 6 weeks you still want more oak then add the second spiral, removing it when you get just past the sweet spot (the oak taste will fade just a tiny bit over time). To me French is more subtle than American but if all you have is American . . . go for it, just taste often. Just a warning I like rich, dark, fruit forward wine that can handle the oak I add.

 

[robie]

I made this same kit; didn't add any extra oak, other than what came in the kit. It is now about 16 months old. I would monitor the oak carefully, as this kit already has lots of oakiness.

I just bottled it about a month ago. I did cold stabilize it last winter and was glad I did as it dropped out quite a bit of crystals.

The wine tasted better about 3 months ago than it did just before bottling. I guess it was going through one of its stages of development. I really think it is going to be a very good wine within another six months.

 

[RickC]

If this is the EP Delu Ranch Cab I made this one and did add 1 American medium plus spiral during bulk aging. I tasted every 2 weeks and didn't leave it in the full 3 months. In fact, I believe it was removed at 3 or 4 weeks. I don't have my notes with me right now. Once I was happy with the flavor I removed it by the fishing line. Thus far this is the best kit I have made.