Dave - I'm doing some experiments with different oaks and amounts. With
StaVin American medium toast cubes at 11 grams per US gallon I got a
definite oak aroma and flavor. My notes say "just about right". I
increased to 22 grams per gallon. Still not too much for me...Big oak aroma
and flavor...not too woody. With World Cooperage French oak chips, the
recommended dose of 4 grams per gallon only provided a slight oak flavor and
not much aroma. At 12 grams per gallon the wine had a nice oak aroma, low
oak flavor and was fruity and tart. At 20 grams per gallon very nice oak
aroma and big oak flavor which over powered the fruit flavor. BTW, Carlo
Rossi Chablis tests at 0.74%TA and 3.24 pH.

I'm trying to get some World Cooperage American oak chips...they are a lot
less expensive than StaVin cubes. But, the Carlo Rossi Chablis, with either
of the oaks tested so far , makes a good oaky white wine if that's what you
like. This approach does not impart the buttery flavor.

My plan is to take the best combination from these tests and oak Chardonnay
made from home grown grapes last fall. If this doesn't do it I'll buy a
small barrel for next year's wine.

Bill Frazier
Olathe, Kansas USA


DAve Allison wrote"I like Chardonnay with lots of buttery and oaky taste.
How much oak chips do you use?

William Frazier wrote "Buy some Carlo Rossi Chablis. Add oak chips."

Thanks for the detailed info. I will give it a try.
Merry Christmas,
DAve

William Frazier wrote:
Dave - I'm doing some experiments with different oaks and amounts. With
StaVin American medium toast cubes at 11 grams per US gallon I got a
definite oak aroma and flavor. My notes say "just about right". I
increased to 22 grams per gallon. Still not too much for me...Big oak aroma
and flavor...not too woody. With World Cooperage French oak chips, the
recommended dose of 4 grams per gallon only provided a slight oak flavor and
not much aroma. At 12 grams per gallon the wine had a nice oak aroma, low
oak flavor and was fruity and tart. At 20 grams per gallon very nice oak
aroma and big oak flavor which over powered the fruit flavor. BTW, Carlo
Rossi Chablis tests at 0.74%TA and 3.24 pH.

I'm trying to get some World Cooperage American oak chips...they are a lot
less expensive than StaVin cubes. But, the Carlo Rossi Chablis, with either
of the oaks tested so far , makes a good oaky white wine if that's what you
like. This approach does not impart the buttery flavor.

My plan is to take the best combination from these tests and oak Chardonnay
made from home grown grapes last fall. If this doesn't do it I'll buy a
small barrel for next year's wine.

Bill Frazier
Olathe, Kansas USA


DAve Allison wrote"I like Chardonnay with lots of buttery and oaky taste.
How much oak chips do you use?

William Frazier wrote "Buy some Carlo Rossi Chablis. Add oak chips."

OK. Experiment complete! I converted grams to ounces, so I think 22
grams is 1.5 ounces. I "oak chipped" the gallon of Chablis for 30 days
with 1.5 ounces of American oak chips. I am pouring it tonight - and I
must say, pretty good. So I bottled up four 750ml bottles and have the
gallon jug for other experiments. Pretty good if it is served real cold.
First glass needed an ice cube (I know, heresy)but I am pleased with the
result. Much better than Chablis (which is good only in a Peach/Mango
Sangria I make for my wife)straight.
I am still new at all this, so don't do TA and PH testing, maybe that is
my next purchase.

DAve

p.s. Still missing that buttery finish, anyone know how to add that? :*)

http://www.nytimes.com/2006/01/31/health/31nutr.html

Here's to our health.

DAve Allison wrote:
Thanks for the detailed info. I will give it a try.
Merry Christmas,
DAve

William Frazier wrote:
Dave - I'm doing some experiments with different oaks and amounts.
With StaVin American medium toast cubes at 11 grams per US gallon I
got a definite oak aroma and flavor. My notes say "just about
right". I increased to 22 grams per gallon. Still not too much for
me...Big oak aroma and flavor...not too woody. With World Cooperage
French oak chips, the recommended dose of 4 grams per gallon only
provided a slight oak flavor and not much aroma. At 12 grams per
gallon the wine had a nice oak aroma, low oak flavor and was fruity
and tart. At 20 grams per gallon very nice oak aroma and big oak
flavor which over powered the fruit flavor. BTW, Carlo Rossi Chablis
tests at 0.74%TA and 3.24 pH.

I'm trying to get some World Cooperage American oak chips...they are a
lot less expensive than StaVin cubes. But, the Carlo Rossi Chablis,
with either of the oaks tested so far , makes a good oaky white wine
if that's what you like. This approach does not impart the buttery
flavor.

My plan is to take the best combination from these tests and oak
Chardonnay made from home grown grapes last fall. If this doesn't do
it I'll buy a small barrel for next year's wine.

Bill Frazier
Olathe, Kansas USA


DAve Allison wrote"I like Chardonnay with lots of buttery and oaky
taste. How much oak chips do you use?

William Frazier wrote "Buy some Carlo Rossi Chablis. Add oak chips."

Butterinuess is caused by a couple different things.

Diacetyl a product of fermentation has a buttery aroma and flavor.
MLF, which turns malic acid into lactic acid gives a "buttery" flavor
as well.
Some buttery texture and flavor is associated with sur lie aging,
although the primary flavor from that is a yeasty/bready flavor.

DAve Allison wrote:
OK. Experiment complete! I converted grams to ounces, so I think 22
grams is 1.5 ounces.

I may have missed something earlier in this thread, but I'm pretty sure
that 22 grams = 0.776027163 of an ounce.

eyy! I googled just now and I think you are right.

1 grams = 0.0352739619 ounces

ghez. so I did like 43 grams!! and it's still great to my taste. But I"m
glad I didn't soak it for two months! smile.

Thanks for making me realize the conversion rate. Now I need to add a
gram scale to my list.
DAve

Sam Wigand wrote:
DAve Allison wrote:
OK. Experiment complete! I converted grams to ounces, so I think 22
grams is 1.5 ounces.

I may have missed something earlier in this thread, but I'm pretty sure
that 22 grams = 0.776027163 of an ounce.

Sam Wigand wrote:

DAve Allison wrote:

OK. Experiment complete! I converted grams to ounces, so I think 22
grams is 1.5 ounces.


I may have missed something earlier in this thread, but I'm pretty sure
that 22 grams = 0.776027163 of an ounce.

Naw, sam, ur calc is correct (454g/16oz = 28.4 grams per ounce)
dave is using new math LOL