jim c wrote:

> Hi, I wonder if anyone here can help.
>
> I started 2 5 gallon batches of elderberry / blackberry / forest
> fruits following my normal recipe, but this time I have some American
> Oak staves (the bag recommends 2 staves per 5 gallon batch but had no
> other instructions). I put them in the primaries and it's sitting
> overnight now to let the campden powder and pectic enzyme do their
> thing before I balance the must and pitch.
>
> I was just looking around the internet and realised that several
> people say to add the staves post-fermentation and I started to
> wonder:
>
> Will I greatly affect the character and performance of the oak having
> added it pre-fermentation instead of post?

No. You probably will not impart that much oak flavor unless you use them
post fermentation also though.
>
> In terms of spoilage, might there be a problem with the staves poking
> up out of the must significantly (in the primary)?

No.

>
> I would be happy to take the staves out, wash, sanitise and dry them,
> adding them post-ferment if there are likely to be issues, though I
> suspect now that they are in, they are better staying in than being
> messed with.

Relax, me thinks you worry too much.

>
> Can anyone offer me guidance on these questions please?
>
> Many thanks!