On May 5, 12:13*pm, Jim wrote:
I have been adding tannin to my primary fermentor but if I add enough
oak can I can dispense with the addition of tannin?

On Mon, 5 May 2008 10:15:29 -0700 (PDT), pp
wrote:



Not fermenting reds in barrels is done mainly for practical reasons
because punching down and cleanup would be a nightmare. That obviously
doesn't apply to chips or beans. The tannin in oak helps to fix the
colour and improves the body so that's another reason why adding oak
before ferment could be beneficial - although you can achieve the same
result for this application by using tannin products.

Pp

On May 2, 6:48*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.- Hide quoted text -

- Show quoted text -- Hide quoted text -

- Show quoted text -

Not sure, really. I would guess the oak tannin will take some time
before it's extracted by the alcohol, while the tannin supplements are
usually added early so they are present in first days of the ferment
when most of the colour is extracted. So there might be some advantage
in adding tannin directly - I do both but use the minimum recommended
does of the tannin supplement. For oak, I use chips during ferment and
beans after as I don't have space for barrels.

You can always try different things and see what works best for you.

Pp