Cellar Craft how long to let hungarian oak cubes sit on Red Mtn Cab??

[TimTheWiner]

So I know this is highly subjective and mostly based on personal preference, but what is a "good" amount of time to let the oak cubes work into the CC Red Mountain Cab kit? I only used about 3/4 of the 100g bag because I ran out of headspace, but I normally do not like an overbearing or very strong oaky flavor. At only one month old it already tastes great! What is a good rough estimate? 1-3 months?
Thanks

 

[ibglowin]

If you use the entire 100 gm supplied you absolutely can not over oak this kit. I would try to add the remaining oak when you can. Normally 3 months is needed for complete extraction.

 

[TimTheWiner]

Ok good to know. Do they need to be "punched down" like grape skins or is floating on too ok? I can just remove a tad of must and add the rest of the oak. Also what's the norm for bulk aging before bottling? Would I be ok with bulk aging for about 6 months then bottle aging for another 3-4?

 

[ibglowin]

The oak beans will slowly sink to the bottom as the wine soaks in and extracts all the goodness. No need to mess with them. I would add the rest as you can after the others sink. Bulk age this kit for a minimum of 6 mo. Do not even think about taking a sample for 12mo and 14-16 mo is much better.

 

[Boatboy24]

Remove a tad of must to a glass and enjoy. . Then add the remaining cubes. The cubes will sink after a week or two.

 

[TimTheWiner]

It's going to be so hard not to touch this beauty but I know it will be worth it. I think I'll probably crack my first bottle after about 10-11 months then maybe 1/month after that. I should've bought 2 kits. I'm just glad that after adding the kielsol, chitosan, and oak that I'd don't need to top off with cheap wine. Thanks for the responses. I think I'll do a super tuscan next. Any recommendations preferably with skins?

 

[ibglowin]

CC Showcase Rosso Fortisimo
RJS Winery Series Super Tuscan

 

[TimTheWiner]

Shweeet, er dry I mean hehe

 

[TimTheWiner]

So here is a quick update/question. I just racked my Cab today after sitting on the oak cubes for just over 3 months and I have to say upon tasting, the oak is definitely a lot more forward than the fruit taste previously. I was amazed at how fruity it was before adding the oak. I don't know if I'd go as far as saying it is overoaked, but at the present stage it is a bit more predominant than I prefer. Should this mellow with time? I plan on bulk again for another 6 months (almost a year total), before I bottle and then will probably not open a single bottle for 3 months after that, then save half the batch for 1 year+ Any comments? BTW, although I wanted to do a Super Tuscan next, I decided upon an RJS EP Aussie Shiraz first.

 

[Boatboy24]

The oak will pull back in time. In fact, I've had wines that I thought were a little to oaky when I racked off the cubes. Three or four months later, I was thinking it might need a tad more.

 

[ShawnDTurner]

ShockWave ......this is normal as the oak has not integrated with the wine, you need more time for this to happen. I just recently bottled a REDMTNCAB a month ago that I had bulk aging for 17 months. You can smell and taste the oak but not nearly as it was after the first 6 months.