Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

 
 
LinkBack Thread Tools Search this Thread Display Modes
Prev Previous Post   Next Post Next
  #1 (permalink)   Report Post  
Weez
 
Posts: n/a
Default Oak Question

I'm adding oak pieces to my wine but there are no instructions on the bag
(
What I have is toasted oak in pieces varying from 1/4" -1" and 1/8" thick.
When do I add it and how much per 36 pounds of grapes?
Louise)


 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cognac question- US location question- KOS Wine 2 19-12-2008 01:10 PM
Niagara Question / Vidal Blanc Question John Fouts Winemaking 1 08-09-2006 11:44 AM
Please Answer My Serious Question [was Question about Wine, Bacteria, and Stench] Radium Winemaking 6 09-07-2006 11:22 PM
Please Answer My Serious Question [was Question about Wine, Bacteria, and Stench] Radium Wine 6 09-07-2006 11:22 PM
Chili question (Or maybe it should be chile question) Rich General Cooking 11 16-06-2006 03:44 AM


All times are GMT +1. The time now is 08:20 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"