On Jan 29, 2:11*am, "Paul E. Lehmann" >
wrote:
> 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!

Thanks Paul.

I do plan to keep them in post-fermentation also. I presume there is
no problem with that?

Jim