WineXpert WV Australian Shiraz

bovinewines · Oct 20, 2007

I have started my second batch of wine last weekend. I pitched the yeast on Sunday. This evening I have noticed that the activity has slowed down.
I plan to rack into my secondary fermentation carboy tomorrow and add the "house" hungarian oak in addition to the oak "dust" I've already added from the kit.

Now...I can follow the directions....or.....

I can ask what ya'll would do. I like my reds to have a bit of "teeth" to them...so could I leave this in the secondary fermentation for say two or three weeks vs. the perscribed 7 to 10 days per the manufacturer's instructions?

All thoughts and advice are very much appreciated!

grapeman · Oct 20, 2007

Just pretend you had to go out of town for a few extra days and finish it up when you get back in two weeks. Leaving it on the oak for a few more days won't hurt.

bovinewines · Oct 21, 2007

iThanks Apple.

I've been reading a few articles on oaking...should I wait and oak after fining or is it okay to begin the oak at secondary fermentation. Would it depend on whether I plan to do an extended "bulk age" after fining?

PolishWineP · Oct 21, 2007

We often wait until we're in the bulk aging stage to oak. Then you can leave the oak in longer than what you would earlier in the game.

bovinewines · Oct 21, 2007

I think I answered my own question. Everything I'm reading through research suggests adding the oak after fining....this would then simulate "aging" in a barrel.

So would I add the fining agents let it settle out the recommended 14 days and then rack to another carboy and add the oak or could I add the oak at the same time I add the fining agents?