Excellent!

Thanks for the advice Paul and Joe

Jim

On Oct 1, 10:31 pm, Joe Sallustio > wrote:
> 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