Oak powder question

[joeswine]

Powdered oak

Okay, we get some feedback. Excellent, LD Carlson wine tannin powder, balances low tannin wines and AIDS Clarification, 1/4 teaspoon per US gallon .for white and rosé wine must per US gallon . 1 tablespoon per US gallon for for wine red wines.
I do not know what you use before but this is a fact, using this product, place it and let it settle out or place it and stur it in it will settle out, i it will compact most of, itwill dissolve into the wine it is designed to do that.
Anyways, back in this thread I discussed the differences between the use of oak chips and powder and how they enhance the wine in their own medium if you combine the two and do it correctly not only will you get the Woody taste where the tannic acid backside of the wine develops combining that with the powdered side . You also get a much smoother more uniform , rounded textured wine .
N

I have a Pinot Noir started this fall from , Italy . I placed 6 tablespoons a powdered oak into it, you cannot see, it's really not on the bottom, it is within . Maybe some of it will settle out but most of it will be dissolve in the wine . That is the nature of the beast . . And if you notice in my writing I use more than call for . O
A

 

[joeswine]

Liquid oak

Okay, how many have used liquid oak? Brewers best has oak essence, which comes in a 4 ounce bottle is roughly $4.99, LD Carlson puts out liquid wine can do the same thing as the powder comes in a 4 ounce bottle for 299 I have tried these additives, have you?, there is a world producst out there for us to use you just have to be willing to experiment, trial and error . See works best for you.

Think outside the box, and the whole new world opened up to you as a winemaker .............................

 

[joeswine]

layering oak

THE trick to a good balanced, red wine is to know how and at what quantities to balance the hard oak against the powered,and yes Rob's totally correct,most all wineries use powered oak in there planning,as well as hard,there is know down side in my book in using powder oak,it's another tool in your tool box to play with and help guide your wine through it's process.......think outside the box.......

 

[user 31015]

Random bump after a google: Why not add your oak powder to a reusable tea bag? Google around, there are some fancy fabric ones out there with a very fine mesh on them. They'd be ideal (with a small stone to weigh them down) for oak powder in a secondary, I figure!

 

[Geronimo]

In my experience, any powder in secondary is going to settle out completely anyway. I still much prefer staves, spirals or cubes in secondary.

 

[Feth]

I am making a Kenridge Classic Cab Shiraz kit. I inadvertently added the year packet before adding the 3 Oak powder packets. I didnt immediately realize my mistake so the batch started yeast alone wasit for the first 24 hours. I then added the oak powder on top of the yeast. Will this kill the yeast or will it continue to work? If so could I now stir it all in and then sprinkle another yeast packet on top?

 

[tonyt]

Feth you are fine. Merry Christmas

 

[knockabout]

I am making a Kenridge Classic Cab Shiraz kit. I inadvertently added the year packet before adding the 3 Oak powder packets. I didnt immediately realize my mistake so the batch started yeast alone wasit for the first 24 hours. I then added the oak powder on top of the yeast. Will this kill the yeast or will it continue to work? If so could I now stir it all in and then sprinkle another yeast packet on top?

Wait until fermentation is visually rolling along and stir it in - no big whoop.

 

[sour_grapes]

Yup, this order will work just fine, as the others have said. (Yeast are pretty hardy beasties!)

 

[heatherd]

To answer the original post, oak powder is included in a kit for a reason and should be used. I put in primary and it falls to the bottom with the lees and yeast, racking is no problem because you should be leaving all that behind.

Oak chips, I put in a mesh bag. These are a good option for adding tannins and are fairly inexpensive.

Oak cubes are also best in a mesh bag, a bit more expensive than the chips and powder.

Oak spirals are a bit more costly than the options above, but are a nice way to add oak to wine. Tie fishing line to them to aid in removal.

Beyond that is a barrel.

Bottom line is that they all have a place in the process, and I use multiple types of oak on my batches. Most often, I use a powder in primary and then age with spirals.

 

[knockabout]

So we haven't really addressed why oak powder in primary. My understanding which others may correct or elaborate on is oak powder in primary is basically for 2 things one it adds to color stability in reds. 2 it adds to wine body structure. These powders are often referred to as sacrificial tannins....I add oak powder or tannins to all my primary fermentarions for reds. Anyone else care to elaborate or correct me? Please add....

 

[Norton]

I am not a scientist but from what I can figure out oak powder will help to add body to wine when added during fermentation but it will not add much to the taste of the wine