jim c wrote:

> On Jan 29, 2:11Â*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). Â*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. Â*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
Not that I am aware of. Others opinions may vary. But as long as you do
not have a condition in which the wet staves were allowed air contact that
allowed breeding of undesireables, I would think it would be ok.