Thanks, I'm going to add the oak to 1 carboy and see what happens. I'll
still have 100 liters un-oaked for comparison!
Alfonse
"Patrick McDonald" > wrote in
message ...
> You'll always extract the oak flavor when in contact with the liquid. Your
> local shop was hopefully intending that you'd get a stronger extract from
> the chips due to the vigorous (and thus turbulent) action of initial
> fermentation.
>
> I just added cubes to a 1 year old Marechal Foch to help the topping up
and
> get oak character. There's no reason you cannot...
>
> "Alfonse" > wrote in message
> ...
> > Hi,
> > I was wondering if adding oak chips to a batch of red wine that bulk
aging
> > would be ok. The wine is 4 months old and was made from grapes. A local
> wine
> > place said its too late. They usually add it to (kit) wine during
> > fermentation.
> > Thanks
> >
> >
>
>