For those who get Juice from CA, Italy and Chile.
Do you have a preference of light or dark oak in the wine?
When do you add?
How much do you add?

thanks,
Tom

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On May 4, 3:07 pm, "Tom" > wrote:
> For those who get Juice from CA, Italy and Chile.
> Do you have a preference of light or dark oak in the wine?
> When do you add?
> How much do you add?
>
> thanks,
> Tom
>
> --

I prefer medium to medium heavy toast;I prefer beans to chips and
won't use dust. I use 1 to 2 ounces by weight for whites; 5 to 6
ounces by weight for reds (all per 5 gallon (US) carboy). I like
Hungarian or European oak on whites and American on reds. I do a lot
of juice from CA, PA an NY; just getting some Chardonnay from Chile.
I do grapes and fruits too; fruits get little to no oak. I rarely
preferment on oak, usually post ferment. If the wine is fruity like
Gewurz or Traminette i don't add oak.

Joe

Joe