On May 2, 7:48 am, wrote:
Jim,

I wouldn't add any preferment. I've done both before and after and I
don't see any difference. The pros don't ferment in oak so why should
you?? Wine is added to barrels after primary ferment is done in
wineries.

Bob

On May 1, 10:25 am, Jim wrote:

I am going to be adding French oak chips to my primary fermentor can
anyone tell me how much to add per 100 lbs. of grapes. Thank you in
advance.

actually the pros do add oak during fermentation, along with tannins,
and enzymes. we also do cold soak, slow fementation, and extended
maceration. just not in kits, 5 gallons at a time. and, often, wines
are fermented in barrels.