RJ Spagnols Super Tuscan plus Oak

[GaDawg]

I’m making a RJS WS Super Tuscan. I live in Georgia. It will not be 65F until November, so I am expecting a pretty quick fermentation. In order to get the most oak flavor I thought I might put the Am. Oak shavings into a sanitized quart jar with water for about a week before starting (refrigerated ). Then add water and oak to make up the 6 gals. What do ya’ll think? Any suggestions, recommendations or bricks will be welcome

 

[Wade E]

The way I do kits is to ferment them to dry in the bucket but snap the lid down with airlock when the sg reaches about 1.020. At that point if it has a grape pack I just slosh the bucket around a little to get them all wet. I do not pre soak any of the oak in water and just dump it all in right in the beginning and believe me when I say you get full extraction out of the grape skins and the oak this way and its easier to degas the wine this way also. Lots of people follow my lead on this method and agree with me.

 

[GaDawg]

Wade E, what I am concerned about is the time frame. I recently made a CC Sterling Merlot and it went from SG 1.086 to .996 in 5 days! Will I extract a substantial amount of flavor from the oak and grape skins in 4 or 5 days?

 

[Wade E]

That would be pretty short but I assure you this kit will last longer in primary as the starting sg's for these are much higher like around 1.120 or there abouts. If you gave a concrete floor then put your bucket on there to cool down the must or if you have a vessel that's big enough to put your primary bucket into then do that and then put some water in there to slow down the fermentation.

 

[Rocky]

GaDawg, I think I see what you are trying to do, i.e. extract more oak flavor by making up a "tea" using oak shavings and water. You are concerned that a short fermentation cycle will not give you the oak flavor you want. I don't see any reason why this could not work. My only concern would be trying it on an RJS Winery Series Super Tuscan, probably my favorite kit of all time.

 

[tonyt]

I am always fiddling with the oak in kits BUT that kit is pretty perfect. My ferments are often very quick so I just add some oak cubes in secondary and/or clearing. I generally follow wade's plan and *** to that if fermentation goes past ren days I remove the grape pack at day ten. Stick close to the instructions on thie one and youll be pleased.

 

[SouthernChemist]

Oak chips usually give up their 'flavor' pretty quickly compared to something like cubes/beans or staves. I think the general rule of thumb is around 7 days. I think if you follow what Wade suggested, you'll turn out okay.

How much oak comes with this kit, anyway?

 

[GaDawg]

Rocky, an oak tea is exactly what I am trying to do. The kit has 4.5 oz of oak. I think I am going to try the oak tea. As long as I keep the tea in a sanitized container and keep it refrigerated for a few days, I do not see a downside. Do ya'll?

 

[GaDawg]

I am also going to put the fermenter into a pan of water with a t-shirt wrapped around the fermenter. The water should wick up the t-shirt and that should cool the fermenter a few degrees.

 

[GaDawg]

Just a little follow up. I put a T shirt (neck at the bottom) around the fermenter. I put the fermenter in a pen of water so the water will wick up the t shirt and cool the outside of the fermenter. I believe it has lowered the temp 3-5F.
The last time I squeezed the grape skins the temp was 70F.
So far so good