"Greg Cook" wrote in message
...
In article ,
"Tom S" wrote:


The best way to get oak character into glass or stainless fermented
wines is
to ferment with wood chips in the primary, and carry them along as long
as
necessary to achieve the desired effect. Sure, barrels are better but
you
can do _very_ well with just chips and an occasional racking.

Tom S



As a home winemaker doing relatively small batches (5 gallons), I am
curious about this. I would like to impart oak in some of my wines, but
barrels I think are not a good option for these small batches. Thus, I
will experiement with chips. I have seen several people here suggest
that it is best to put the oak chips in the primary prior to
fermentation. But, isn't this actually not what is done with most wines?
Are not most commercial wines fermented in vats or steel tanks and then
placed into barrels for aging and oaking after primary fermentation?
Would not a similar (as much as possible) oaking take place if chips
were added after primary?

I would definitely appreciate any comments about the differences between
adding chips before or after fermentation - pros, cons?

Thanks.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)

I know of at least one commercial winery that puts some oak chips in the
primary fermentatin bins and then pumps into somewhat old barrels after
pressing. I think it all depends on the age of the barrels and how much oak
extraction is wanted. I think the oak has a better chance of "integrating"
if some is put in the primary fermentation.