Hi Everyone - As a newbie at winemaking I really appreciate all the
info in this group - I'm on my first shiraz batch and plan on doing as
instructed without adding anything. However, the next batch I want to
start adding oak - I've read many of the postings concerning oak and
have decided to add it pre fermenting. I wonder if anyone has
experimented with letting the must (with 1/2 cup of toasted oak chips)
sit without adding yeast for a couple of weeks and then adding the
yeast? Also I was thinking for the third batch instead of racking to a
carboy I would like to try an american oak barrel - have any of you
done anything like this ? Thanks

Eric T