Louise,

How much to add depends on how oaky you like your wine. In reds, I
generally add about 3.5g/liter, or .5 oz./gallon - these are the suggested
amounts for "new barrel" oaking levels. I put it in the must when I start
fermentation and generally keep transferring it for the entire time I age
the wine. At times I'll add more during aging if I decide I want an oakier
profile. I don't like oaky whites, and use about half as much. It's really
a matter of taste.

Ed


"Weez" > wrote in message
...
> I'm adding oak pieces to my wine but there are no instructions on the bag
> (
> What I have is toasted oak in pieces varying from 1/4" -1" and 1/8" thick.
> When do I add it and how much per 36 pounds of grapes?
> Louise)
>
>