RJS Super Tuscan

SteveR87 · Mar 3, 2019

I’m so happy I found this forum! We just bottled our first kit after bulk aging for a year and were so excited by the taste that we decided to do another. This time we are going to do an RJS Super Tuscan with skins. When I opened the kit I noticed it has 2 packets of oak chips. However, the directions only say to add oak chips at the beginning to the primary.

Should I add them all right at the beginning or is there a better way to stagger them to get more oak flavor? Thanks for any advice on this kit.

heatherd · Mar 3, 2019

SteveR87 said:
I’m so happy I found this forum! We just bottled our first kit after bulk aging for a year and were so excited by the fast that we decided to do another. This time we are going to do an RJS Super Tuscan with skins. When I opened the kit I noticed it has 2 packets of oak chips. However, the directions only say to add oak chips at the beginning to the primary.

Should I add them all right at the beginning or is there a better way to stagger them to get more oak flavor? Thanks for any advice on this kit.

I typically add some in the fermenter and some during bulk-aging.

crushday · Mar 3, 2019

I would add both packets to primary as I think the point is tannin extraction. If you desire more oak, you can use beans or spirals or, barrel age.

Boatboy24 · Mar 3, 2019

Both packs in primary for me. If I want additional oak, I use cubes during bulk aging. The chips are good for tannin addition.

SteveR87 · Mar 4, 2019

Thanks - for the answers. We’ll definitely do it at the beginning and consider cubes if we want more for the bulk aging.

jbo_c · Mar 12, 2019

I tasted my first batch of this at a wrinkly old 8 weeks today and it’s very pleasant as is for a patio wine in my estimation. Don’t misunderstand, it’s one dimensional and a shadow of what I expect it to be in a year or two, but I’d be content to enjoy a glass or two with good company as it is now.

Jbo