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On 20 Sep 2004 20:54:01 -0700, (Jack Keller)
wrote:
>Mark, I've made my own and also used the commercial essence. I use
>0.5 to 1.5 tablespoons per gallon, but this really does vary from wine
>to wine. I've used as much as 2.5 tablespoons on a really heavy
>Syrah. I don't like the oak to compete with the wine, so do not
>over-do it.
>
>To make my own, I fill a one-pint mason jar with shredded French oak
>that is first dampened in water. I tamp it, but don't pack it tight.
>Then I add Everclear until the oak begins to rise out of the jar, put
>a lid on it, and set it in a cabinet. After about two weeks I find I
>can add another half cup or so of Everclear, then put it back in the
>cabinet. After 3 months (although I've forgotten it and left it in
>for 5 months) I strain out the Everclear (now an oak essence) into a
>dark medicine bottle and add more fresh Everclear to the mason jar.
>It will continue extracting good oak flavor for about 5 or 6
>strainings 15 to 18 months. I then put the shredded oak in a jelly
>bag with 6-8 marbles, tie it tight, and drop it in a bulk-aging port,
>leaving it there for about a year.
Well I added 2tsp and don't plan to rack again until I bottle in
another month or so. Do you think the stuff would mix in well enough
over that time if I just pour some in on top of the wine in the
carboy?
Mark
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