[mplsbrewer]

So I bought my first kit of wine and had some questions about the powdered oak. I'm making the Wine Export Selection Original Pinot Noir and it comes with 2 packages of the powder but I was wondering if it is better to use either oak chips or cubes instead post fermentation. I have a package of medium toast french oak chips that I need in October for a Flanders Red sour beer I have aging and was thinking that some wine flavor on those chips would add some nice complexity and diminish the oakiness of them.

So I obviously have no experience with this but something about oak powder just seems cheap to me when there are so many other options out there. I'm assuming this just speeds up the process which is why they are included.

[WVMountaineerJack]

First kit follow the rules. Second kit go crazy changing it for the better. Good luck, Crackedcork

[shoebiedoo]

Originally Posted by CrackedCork

First kit follow the rules. Second kit go crazy changing it for the better. Good luck, Crackedcork

I agree. The kit manufacturers have a good reason for packaging the oak they did. The powder is very important for mouth feel. I'd stick to the recipe.

[Geronimo]

Personally, I hate oak powder. Small bits work SO much better in a sock to keep the racking clean and the waste to a minimum.

[BeerAlchemist]

I'm right there with you, from a brewing perspective I cringe at things like oak chips and powder...cubes or better for me. However, that is brewing. From what little I have gathered as such, the powder is used during fermentation and provides a character that oaking during maturation cannot...so, stick to the powder. I'm putting thoughts together on doing split batches to see how all these variables play out in the final product, I think that is the best way to learn ultimately.

[ibglowin]

You don't think commercial wineries use oak powders/tannins?

Well they do. Lots of it, up front in the primary before it goes into the barrel. It adds a whole other dimension to the wine and your missing it by not using it.

[tonyt]

Always use the oak powder. It has to do with color and mouthfeel. Doesnt really add much if any oak taste. Chips cubes and spirals do that. I add extra powder to any kit that doesnt come with it.

[Geronimo]

Just to be clear; I use the powder, I just don't like the waste it generates. If there was a good way to tea bag the powder I'd be much happier with it. I've used the finer chips instead of the powder (and used 10-20% more to compensate) which seemed to serve the same purpose (I haven't conducted a scientific experiment to analyze it). When using the chips, I use a nylon stocking to contain them, and remove it before racking. This solves all the problems that can be associated with the powder. I'm not sure if it has a negative impact on the final product.

[BeerAlchemist]

Originally Posted by Geronimo

Just to be clear; I use the powder, I just don't like the waste it generates. If there was a good way to tea bag the powder I'd be much happier with it. I've used the finer chips instead of the powder (and used 10-20% more to compensate) which seemed to serve the same purpose (I haven't conducted a scientific experiment to analyze it). When using the chips, I use a nylon stocking to contain them, and remove it before racking. This solves all the problems that can be associated with the powder. I'm not sure if it has a negative impact on the final product.

Thoughts on adding them to the sock with the grapeskins so you have only one package to deal with?

[robie]

Oak powder has some qualities besides just adding oak flavor.
For reds, it can add mouth-feel and absorb off flavors, such as vegetal, a vegetative, herbaceous flavor of methoxy pyrazine caused by unripe grapes or poor vineyard practices. Some commercial wine makers will use untoasted or lite toasted oak powder just for this purpose. They may even add it routinely, as it doesn't add any serious oak flavor to the wine, but it can correct some serious problems that can't easily be tasted/tested for until fermentation is complete and it is too late to easily correct.

Methoxy pyrazine is typically not an issue in wine kits, but for fresh/frozen grapes and some fresh juice buckets, it can be a real batch killer.

I will always add some untoasted oak powder to every non-kit red grape wine I make. It's only considered overkill until the first time you end up with methoxy pyrazine.