Oaking a finished wine
 

I made 5 gallons of Zinfandel from a concentrate last fall. It was a cheep
concentrate, not the best of quality. I adjusted the acid and added tannin
content before fermenting, it is now clear and bulk aging. After recently
tasting it, I think it would benefit from some oak. Is it too late to add
oak chips, if so what about oak essence? I've never used either one but I
thought chips were supposed to be added during fermentation and I didn't
know if it is too late. I wondered if any one has had any experience with
oak essence.

Thanks GJG Wichita

Oaking a finished wine
 

GJG Wichita wrote:
> I made 5 gallons of Zinfandel from a concentrate last fall. It was a cheep
> concentrate, not the best of quality. I adjusted the acid and added tannin
> content before fermenting, it is now clear and bulk aging. After recently
> tasting it, I think it would benefit from some oak. Is it too late to add
> oak chips, if so what about oak essence? I've never used either one but I
> thought chips were supposed to be added during fermentation and I didn't
> know if it is too late. I wondered if any one has had any experience with
> oak essence.
>
> Thanks GJG Wichita
>
>

Personally, I'd use oak cubes rather than oak chips during aging.
My favorite is the Stavin cubes (they're fire toasted, and I find their
imparted flavor to be the closest approximation to oak barrel aging of
all the barrel alternatives I've tried.

I find the chips impart a harsher flavor. I would only use oak chips
during fermentation.

Gene

Oaking a finished wine
 

"gene" > wrote in message
t...
> GJG Wichita wrote:
>> I made 5 gallons of Zinfandel from a concentrate last fall. It was a
>> cheep concentrate, not the best of quality. I adjusted the acid and added
>> tannin content before fermenting, it is now clear and bulk aging. After
>> recently tasting it, I think it would benefit from some oak. Is it too
>> late to add oak chips, if so what about oak essence? I've never used
>> either one but I thought chips were supposed to be added during
>> fermentation and I didn't know if it is too late. I wondered if any one
>> has had any experience with oak essence.
>>
>> Thanks GJG Wichita
>>
>>
>
> Personally, I'd use oak cubes rather than oak chips during aging.
> My favorite is the Stavin cubes (they're fire toasted, and I find their
> imparted flavor to be the closest approximation to oak barrel aging of all
> the barrel alternatives I've tried.
>
> I find the chips impart a harsher flavor. I would only use oak chips
> during fermentation.
>
> Gene

I agree with Gene. I prefer stavin.

If you decide a wine needs oak, it is never too late. I have added oak 2
years after a wine cleared. It will just have to sit a little longer to
incorporate the new flavors.

Ray

Oaking a finished wine
 

> I agree with Gene. I prefer stavin.
>
> If you decide a wine needs oak, it is never too late. I have added oak 2
> years after a wine cleared. It will just have to sit a little longer to
> incorporate the new flavors.

How long? Is there an ideal time to include oak cubes to the process?

Cheers,
Scott

Oaking a finished wine
 

Most of the flavor is in there within a week at most. I leave them in
for months at a time with no issues. The best time is probably
preferment but there is no bad time either. If they sink you are not
getting much more out of them. If a wine needs oak you can do it
anytime. I usually over-oak a little because I rarely drink reds that
haven't been bottled for a few years unless I am testing them. The
oak flavor integrates more with the wine in time so it sort of fades
back a little in my experience.

I like oak, I put more than most do in. I do think Sta Vin beans
(cubes) are superior to chips but don't think chips are grossly
inferior; if the chips are reasonably large (as in not sawdust or
stringy) and toasted I feel they do well on an average wine too.

Joe

Oaking a finished wine
 

On Apr 23, 10:03 pm, "GJG Wichita" > wrote:
> I made 5 gallons of Zinfandel from a concentrate last fall. It was a cheep
> concentrate, not the best of quality. I adjusted the acid and added tannin
> content before fermenting, it is now clear and bulk aging. After recently
> tasting it, I think it would benefit from some oak. Is it too late to add
> oak chips, if so what about oak essence? I've never used either one but I
> thought chips were supposed to be added during fermentation and I didn't
> know if it is too late. I wondered if any one has had any experience with
> oak essence.
>
> Thanks GJG Wichita

Pity I didn't get this sooner. I was just in Wichita and could've
given you some Stavin cubes.

I think it's 3oz for 5 gallons, and you just let it sit there.
Minimum contact time is 3 months, if memory serves. Check out their
website- Stavin.com

If you're REALLY adventurous, you can see if there's a company near
you that stocks these guys's products:
http://www.oaksolutionsgroup.com/

They offer sample kits- 3 staves, BUNCH of different oak types. Very
interesting.

Jason