I never Boil or Sulfite the oak. By boiling you will take all the flavor
out.
Corks, I will dip them in some Pot/Met when corking. Reason is you don't
know who or how it was handled prior to you getting them. For this reason I
buy 1.000 cork bags.

Tom
--

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS



"Wayne Harris" wrote in message
...
I need some advice. (again)

I am aging my cabernet sauvignon in glass carboys.

I would like to add oak to the process. My (not very well thought
out) plan is to toss a handfull of oak cubes (.5in cubes) into the
carboy itself. let them float free. I would keep them in there for
2-3 months

I know its good practice to boil corks prior to using, so, before i
add the cubes, should i boil them to kill off any bad critters?

-Wayne