[gmb66]

Since I'm new here let me say how much I love this site. I get so much info just reading.
I've done a few kits and I'm working on some country fruit wines for the summer but I have a question about barrels.

I want to start 3 new kits to later blend into a Super Tuscan, and I would like to barrel it. I read several posts about if it is a new barrel to only age it for a couple of weeks and then double that time on the next batch in an effort to prevent over-oaking.

So my two questions are - If the kits come with oak chips - do I use them?

and - how do you know when a barrel is neutral?

Thanks for any help,

Gary

[FTC Wines]

As to oak chips, I always use them if they come in the kit. I even add more later on. We like the oak taste. I even add them to 1/2 of my Apple Wine. Can't help with your barrel question, out of my budget! Roy

[robie]

With a non-neutral barrel, you typically don't use the oak chips, which come with the kit, or at least not in the beginning. However, once the wine has gone through the barrel, if it still needs oak or if another flavor (layer) of oak is needed, the chips can be used while the wine is still in the barrel or anytime afterward.

A barrel is considered neutral when wine, which is left in it for a considerable amount of time, has not received any oakiness from that barrel. That amount of time is pretty subjective, but for me, if no oakiness has been applied to the wine while in the barrel for 4 to 6 months, I would consider the barrel neutral. (Others may have a different opinion.)

Once the barrel is considered by you to be neutral, you can use the barrel for just micro-oxygenation (my favorite reason for having an oak barrel!) and add oak chips, staves, dust, ..etc. right in the barrel, just as you would in a carboy.

Hope this helps.

[Wade E]

If using a new barrel I woul;d nit use the chips. Use the barrel and save the chips until your barrel goes neutral.

[gmb66]

Thanks for all the great answers. Exactly what I was looking for.
Gary