Hi,
I was wondering if adding oak chips to a batch of red wine that bulk aging
would be ok. The wine is 4 months old and was made from grapes. A local wine
place said its too late. They usually add it to (kit) wine during
fermentation.
Thanks

You'll always extract the oak flavor when in contact with the liquid. Your
local shop was hopefully intending that you'd get a stronger extract from
the chips due to the vigorous (and thus turbulent) action of initial
fermentation.

I just added cubes to a 1 year old Marechal Foch to help the topping up and
get oak character. There's no reason you cannot...

"Alfonse" > wrote in message
...
> Hi,
> I was wondering if adding oak chips to a batch of red wine that bulk aging
> would be ok. The wine is 4 months old and was made from grapes. A local
wine
> place said its too late. They usually add it to (kit) wine during
> fermentation.
> Thanks
>
>

"Patrick McDonald" > wrote in
message ...
> You'll always extract the oak flavor when in contact with the liquid. Your
> local shop was hopefully intending that you'd get a stronger extract from
> the chips due to the vigorous (and thus turbulent) action of initial
> fermentation.

One might expect that intuitively, but the fact is the fermentation tends to
fine out the harsher tannins from the wood, so the resulting infusion of oak
is better integrated into the wine's profile.

If you don't believe me, try it for yourself. :^)

Tom S

Thanks, I'm going to add the oak to 1 carboy and see what happens. I'll
still have 100 liters un-oaked for comparison!
Alfonse
"Patrick McDonald" > wrote in
message ...
> You'll always extract the oak flavor when in contact with the liquid. Your
> local shop was hopefully intending that you'd get a stronger extract from
> the chips due to the vigorous (and thus turbulent) action of initial
> fermentation.
>
> I just added cubes to a 1 year old Marechal Foch to help the topping up
and
> get oak character. There's no reason you cannot...
>
> "Alfonse" > wrote in message
> ...
> > Hi,
> > I was wondering if adding oak chips to a batch of red wine that bulk
aging
> > would be ok. The wine is 4 months old and was made from grapes. A local
> wine
> > place said its too late. They usually add it to (kit) wine during
> > fermentation.
> > Thanks
> >
> >
>
>

No, Tom, I certainly believe you! Thanks for the information.

"Tom S" > wrote in message
om...
>
> "Patrick McDonald" > wrote in
> message ...
> > You'll always extract the oak flavor when in contact with the liquid.
Your
> > local shop was hopefully intending that you'd get a stronger extract
from
> > the chips due to the vigorous (and thus turbulent) action of initial
> > fermentation.
>
> One might expect that intuitively, but the fact is the fermentation tends
to
> fine out the harsher tannins from the wood, so the resulting infusion of
oak
> is better integrated into the wine's profile.
>
> If you don't believe me, try it for yourself. :^)
>
> Tom S
>
>