On Sep 30, 9:15 pm, "Paul E. Lehmann" > wrote:
> jim wrote:
> > I think it is a matter for the craftsman or
> > experimenter perhaps, but how do you decide when
> > to oak a red wine and when do you leave it
> > natural? I guess this applies most to people
> > who are adding oak to a wine rather than those
> > who store in oak barrels.
>
> > I just fermented a single gallon from my father
> > in laws unknown
> > sprawling vine. It's nice, I can't tell
> > immediately post fermentation if it would
> > benefit from oaking next y ear so I thought I'd
> > stick a finger in the wind and see if any of you
> > experts might throw me a bone?
>
> > Jim
>
> Here is a thought. You like the wine, right?
> If you did not like the wine, you would have
> nothing to loose but since you like it, consider
> leaving well enough alone.
>
> Here is a thought, I know it sounds weird but just
> for grins you could put a few oak chips in a
> single bottle when you bottle it and let it sit a
> couple months and try that single bottle. Of
> course you would have to figure out how much (how
> little) to add to a single bottle.
>
> Next year try to make two gallons and oak one.- Hide quoted text -
>
> - Show quoted text -

I use roughly 1 ounce per gallon which is more than a lot of people
recommend, so 6 grams is what I would use in one bottle. Start at 3
and see what you think.

Joe