Cellar Craft Over oaking

[markb1983]

So how long will it take to let the flavors of the oak settle down? I think I may have over oaked my wine. Is there anything you can do to correct it?

 

[Pumpkinman]

Time will be your friend.
Depending on how over oaked it is, the oak intensity will dissipate from the wine.

 

[chrisjw]

So how long will it take to let the flavors of the oak settle down? I think I may have over oaked my wine. Is there anything you can do to correct it?

If you find that the wine is too bitter from the excessive tannin, then you can use gelatin fining to reduce the tannins. I recently did that to a wine that I was bulk aging for a year.

To reduce oak flavor, your only recourse is to send me the wine. I love oak (and smoke ).

 

[markb1983]

That's it! It's bitter. I wanted to make my zinfandel a little oaky! But it's more bitter. So I will try the gelatin. About how much per. 6 gallons?

I'll try time also. Thanks everyone for the tips!

 

[berrycrush]

How did you over oak it? in a barrel or using chip/spiral? using how much for how long?

 

[markb1983]

It was cubes and its only been in for around. 2 weeks . I don't think it's the oak but maybe too much tannin?

 

[markb1983]

It went from a more fruity wine to a bitter one.

 

[cimbaliw]

I'm in the throws of oaking my first Zin, WE Eclipse. It calls for the included med oak cubes at the stabilization phase to be left in for 8 days. I also have a WE Diablo Rojo going that started with 6 packets of various oak powders. It really tastes over oaked and I wrote the company to see if too many packets had been included. They assured me it was a "class 3 oak" wine and I was right on target with my liquid lumber. Hope this helps, it certainly sounds like the tincture of time is on your side. I would think bitterness will mellow out as well. If you have time/interest/equipment, you could do a 3 gallon split; gelatin fining one and not the other.

 

[markb1983]

I think that I may give it a few months and hope it mellows out. I plan on bulk aging it for a year.. I think I'll try the gelatin trick if not. What about splitting it and adding a juice?

 

[olusteebus]

I over oaked a coastal white. I was going to give some of it to someone getting married in November. Guess I won't now.

I am going to make a label with a big oak tree and call it simply "Oak Tree".

AT the bottom I will have "like taking a bite out of an oak limb"

 

[seth8530]

Honestly, I would just wait and see for now before you mess with it too much. Oak will dissipate with time and things in the wine will change.

 

[markb1983]

Thanks Seth, I may as well. Time is on my side im sure wine will change in the next 11 months!

 

[Brew and Wine Supply]

one other option, before bottling if it still is too oaky, you can add some other red wine that is not oaked to dilute the oakyness. That may also change the flavor slightly but at least you will have a wine you can drink.

 

[markb1983]

Brew and wine that's what I was thinking to. I could make a Pinot noir and blend the both! Maybe toss some cab too!

 

[Brew and Wine Supply]

Meritage!!

 

[shoebiedoo]

It was cubes and its only been in for around. 2 weeks . I don't think it's the oak but maybe too much tannin?

I had that Exact thing happen to me. I had oak cubes in for a couple weeks, was ALL bummed out when I thought I over oaked it and racked it off the oak right away!. low and behold, a month later all the oak flavor was gone. I ended up re-oaking it and it was GREAT!!!!!!. Coincidence???
My only point is, rack it off the oak and keep an eye on it before you do anything. How much oak did you add?

 

[berrycrush]

Is bitterness only derived from oak? Is there any oak aroma? I haven't been able to get any whiff of oak aroma from chips and spirals even i quadruple the dose for months. Now I have given up on them. That's why I am so curious when I hear that your wine is over oaked.

 

[cimbaliw]

AT the bottom I will have "like taking a bite out of an oak limb"

Euell Gibbons would be proud!

 

[cimbaliw]

Purely in the name of zymurgistic science I went into my bulk storage area and stabbed my costal (6 pk powdered oak) red with a wine thief. In only two short weeks the oak has mellowed considerably to a nice and sassy tannic finish, too bad WE is discontinuing this one.

O.K. I lied, I love making wine thief rounds and dipped into 4 carboys, this is the best hobby ever!

 

[markb1983]

It's funny you say that about making wine thief rounds. My pregnant fiancé is complaining about my tastings!