RJ Spagnols Oak "tea bags"

[Rocky]

I am experimenting with a concept that I want to test. I just put on a double batch of RJS Cru Select Barolo and the kits contained oak in what looks like oversized tea bags. I question the efficacy of these bags because they just seem to float like puffed up pillows on top of the wine. I soaked them in hot water per the instructions and added both the bags and the soaking liquid to the wine.

Has anyone used these oak bags? If so, what did you think of them and do you recommend them? I plan to add oak cubes to the carboy during bulk aging so I am not overly concerned, just curious. Thanks.

 

[shoebiedoo]

I've had those bags with other RJS kit's and just opened them up (into the must) like you said, they just float on the top which seemed pretty worthless.

 

[ibglowin]

Like chips that are added freely I would suspect that they will begin to soak up the must and start to lower themselves more and more into the wine over the week of primary fermentation. Should make it easier to remove when done. Might as well give them a gentle punch down daily to assist along the way.

 

[robie]

Like chips that are added freely I would suspect that they will begin to soak up the must and start to lower themselves more and more into the wine over the week of primary fermentation. Should make it easier to remove when done. Might as well give them a gentle punch down daily to assist along the way.

Yep, leaving the oak in the bag is a good excuse to do a regular punch down, anyway. Or, you can always tie them to the handle of a sanitized coffee cup or such that will pull the bag down.

 

[olusteebus]

sink em with some weight.

 

[Bartman]

Mike -
Strangely, they don't sink, but puff up and float on top. I suspect the wine on the outside makes an airtight seal on the "paper" of the tea bag so the CO2 inside can't escape (weird, but I have no other theory). The Cru Select Brunello has the same thing, along with some oak dust to add to the primary. I held the oak dust out until racking to a carboy and then cut the oak tea bags and transferred the oak chips inside into the carboy too. Since my ferments go quickly in the summer, I decided I wanted to give it some more exposure to the oak. Previously, when I tried to force the tea bags down, I ended up bursting the bag and creating a mess of oak shards and empty tea bag that clogged my primary fermenter tap.

 

[Bacci]

the Cru Select Ripassa I made a few years back came with two oak bags and the wine has had more oak flavor than I like and still trying to settle down after two years. I think it had other pre-fermentation oak as well.

 

[Dugger]

I've used these a few times and punched holes in them when they puffed up and floated. This seemed to help some if I recall - it's been a while.

 

[ibglowin]

Blast ye tea bags I say.....

Punch holes in them if they refuse to sink!

 

[Rocky]

Here is what they look like in the wine.

 

[TomK-B]

Like Bacci, I made the Cru Select Ripassa and just bottled it a couple of weeks ago. Mine also came with the two tea bags of oak. I didn't do anything to try to keep them submerged. I did punch them down every day during primary fermentation, though. Like I said, I bottled this a couple of weeks ago and was really pleased with the level of oak flavor. I also did the RJS Grand Cru Pinot Grigio last summer. It came with one tea bag of oak. Again, I was pleased with the level of oak in the final wine.

 

[tonyt]

Yep they dont ever sink. Hate them. Cut a hole in them to let gass out or just dump the oak in without tea bag. The wine is delish though. Enjoy.

 

[wood1954]

After racking 4 carboys last night full of sawdust, i'm pretty sure i'm not using the oak that comes with a kit. what a mess. I think cubes or spirals or even my home made oak strips would be better. Tea bags seem like a good idea but not executed by the company very well.

 

[shoebiedoo]

One thing the oak powder does that cubes can't, is ad body to the wine. I actually think powder as as equally important. Just my opinion

 

[tonyt]

I don't mind racking with oak dust as it settles to the bottom of the carboy and is easily avoided with the auto-siphon. What I hate is the oak shavings. they clog up the auto-siphon or racking cane every time. Arghhh. Shavings always to in muslin pouch or bag now.

 

[cpfan]

I don't mind racking with oak dust as it settles to the bottom of the carboy and is easily avoided with the auto-siphon. What I hate is the oak shavings. they clog up the auto-siphon or racking cane every time. Arghhh. Shavings always to in muslin pouch or bag now.

Agree 100%. I ran a small Ferment on Premises making wine for other people, up to a 100 kits per month. The powder was never a problem. Elderflowers (in a few whites) were the worst. They would clog the auto-siphon sometimes (not always, if I recall correctly), but they would also pass through to a/s to the carboy.

Steve