On Jan 30, 5:05*pm, "Paul E. Lehmann" >
wrote:
> jim c wrote:
> > On Jan 30, 2:12*am, Joe Sallustio > wrote:
> >> On Jan 29, 4:16*pm, "Paul E. Lehmann" >
> >> wrote:
>
> >> > jim c wrote:
> >> > > 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
>
> >> > 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.- Hide quoted text -
>
> >> > - Show quoted text -
>
> >> I would just keep them wet. *Next time maybe consider beans, they may
> >> be easier to manage in a smaller volume ferment.
>
> >> Joe
>
> > Agreed, thanks Joe. *I'm hoping the staves fit in my better bottles,
> > it will be tight, but I think they will. *I have a variety of imported
> > American, french and Hungarian cubes, flakes and chippings to
> > experiment with over the next year or so. *These will be far more
> > convenient once I have another few straining bags in stock!
>
> > Thanks Paul too for the advice.
>
> > Jim
>
> One thing you could try is what I do with my old barrels.
>
> Use oak spirals from barrel millhttp://thebarrelmill.com/
>
> Screw a stainless eye screw into the bottom of a solid bung that fits our
> better bottle and attach the oak spiral to the eye screw with stainless
> steel wire. *You can monitor the oakiness and remove the spiral when
> satisfied. *IMHO it is easier than adding chips to a straining bag and then
> trying to remove the bag and chips.
Thanks again for the info, I will have to do similar with the staves
in my secondary. Saying that I think they are just tall enough to
poke out above the top of the wine in the airspace in the neck of the
BB
