[Deezil]

I love google

While searching, i came upon this WMT recipe

Just wish there was feedback on it

[robie]

Originally Posted by Deezil

I love google

While searching, i came upon this WMT recipe

Just wish there was feedback on it

Well, if it took Best of Show, it must be pretty good. Give it a try!
I think I would use something besides Alexander's; maybe a nice kit red.
I would think an Alexander's Burgundy would be a Pinot Noir. Of course that might change up things like how much acid blend.

[Deezil]

What drove me into looking into this was my exploration into increasing body/mouthfeel/structure in fruit wines... without getting into all the commercially-named additives... But im gonna try it on an upcoming batch of mead - aiming for about 16 gallons (3 5-gallon carboys + 1-gallon for top-up); gonna leave one 5 gallon unoaked, 2oz in the 2nd & 4oz in the 3rd.. Then see what happens..

Also considering using it on some blackberry-cherry melomel (or maybe hungarian medium, or both) & maybe even red raspberry & gold raspberry that i have aging if i like the results...

Thats why im thinking about the 1.lb bag

[robie]

Originally Posted by Deezil

What drove me into looking into this was my exploration into increasing body/mouthfeel/structure in fruit wines... without getting into all the commercially-named additives... But im gonna try it on an upcoming batch of mead - aiming for about 16 gallons (3 5-gallon carboys + 1-gallon for top-up); gonna leave one 5 gallon unoaked, 2oz in the 2nd & 4oz in the 3rd.. Then see what happens..

Also considering using it on some blackberry-cherry melomel (or maybe hungarian medium, or both) & maybe even red raspberry & gold raspberry that i have aging if i like the results...

Thats why im thinking about the 1.lb bag

Wouldn't untoasted oak still add some sort of woody taste to the wine?

[Deezil]

It could...? I plan on finding out.. Most of the mead will be used in blending with fruit wines so its not a big deal to me, at this point..

I've also read instructions saying to boil the oak for 15-20 minutes before adding, but that was only once/twice...

[robie]

Originally Posted by Deezil

It could...? I plan on finding out.. Most of the mead will be used in blending with fruit wines so its not a big deal to me, at this point..

I've also read instructions saying to boil the oak for 15-20 minutes before adding, but that was only once/twice...

That's a good way to find out. Please share your results with us.

[jswordy]

I have some 2-year seasoned American red oak firewood, and I am tempted to split out a clean chunk and hang it in a 750 ml bottle of wine just to see if it would work!

[MalvinaScordaad]

Originally Posted by jswordy

I have some 2-year seasoned American red oak firewood, and I am tempted to split out a clean chunk and hang it in a 750 ml bottle of wine just to see if it would work!

Yes I would be interested too in your test. All documented use I have read is Red Oak imparts a cat urine quality to wine and it is not used for barrels because it is very porous.

[Deezil]

So there i was, reading through the Winemakers Magazine (not sure which one) and i seen this advert on the bottom of the page...

So i called em up, just got off the phone...

Come to find out, Xtra Oak offers a "Plain" oak chip - either french or american

They arent "untoasted" because they go through a small heating process but i believe its just to condition the wood further, the lady on the phone said it was the equivalent of "untoasted" just wasnt "raw wood"

Solves the "source" question.. Now i just gotta prove to myself that it does what i've read it does... Or prove it doesnt.. Stay tuned for that

[robie]

Manley,

Thanks for introducing this thread; it has gotten me interested.

After studying this process myself and then ending up with a vegetal/herbaceous wine from fresh grapes (so strong it is overwhelming), I have read that it is untoasted oak powder that has the greatest affect on vegetal in reds, compared to chips and cubes. Many, even larger wineries routinely put untoasted American oak powder in about every fermentation just to make sure, in case a vegetal aroma/flavor happens to be present.

During fermentation, the powder doesn't have much affect on oak flavoring in the wine. Vegetal can sneak up on a wine maker and is much more difficult to get rid of after fermentation is done. Certain yeast strains can certainly reduce vegetal. After fermentation is complete, things like long barrel aging, certain tannins and even large doses of bentonite can be used, but just not as effectively.

Again, in this case it is the powder, rather than chips or cubes, that seems to be preferred. Of course I am sure there are exceptions and any form of untoasted oak should help.

Thanks again.