[uavwmn]

I have my Red Mtn Cab from CC bulk aging now. But I was wondering if I messed it up by leaving it on the oak for 5 weeks?

[ibglowin]

I think that kit can easily take that. I left mine in for 3 months and it was just about perfect oak wise.

[v1rotate]

Was this the kit supplied oak cubes? I'm pretty sure they give up all their oakiness w/i a couple of weeks so the extra time won't matter. Have you tasted it? Over-oaked is pretty obvious to me. Ask me how I know.

[RickC]

OK Jim, I'll bite. Tell us how you know.

[vcasey]

Cause it tastes like your're chewing a tree. Really you can't miss the aroma or taste when you've gone overboard.

[ibglowin]

My suppled oak for that kit was 3oz and it was in for 3 mo. and not over oaked. I don't like a big oak monster either. YMMV as they say, always taste along the way. Those beans will take longer than a couple weeks to fully extract but you'll get most all of it in 3-4 weeks.

[v1rotate]

Originally Posted by RickC

OK Jim, I'll bite. Tell us how you know.

I put some American Heavy Toast in a batch of Trinity Red. Tasted it about a month later, ouch. Overpowering oak flavor. That was a couple of years ago. A few months ago I was making a 9G batch of chardonnay from some concentrate that a buddy gave me. I ended up with a 1G container for the last of it, so I tossed in some beans that were Hungarian Medium Toast. They had been used once for 2 or 3 weeks. Again I waited a month to taste it. Pretty dumb, right? Same thing, way over oaked. Much worse than the first time. So I blended it with the other 8 gallons and it is all slightly over oaked now. SWMBO likes it, though, so not a total loss.

[ibglowin]

Thats exactly why I don't use it (American Oak) It just packs way too much of a punch!

Originally Posted by v1rotate

I put some American Heavy Toast in a batch of Trinity Red. Tasted it about a month later, ouch. Overpowering oak flavor.

[ttortorice]

Three ounces of Hungarian cubes works well for me in bulk aging, really don't have to remove them until three month racking. When I use American oak it's one medium toast spiral, not two and I start tasting after 3 weeks. I find French oak more subtle than American and often use 2 spirals, tasting after 3 weeks. I leave the oak till just past perfect, assuming it will settle back just a bit.

Been tasting the RJS Toro that I have aging with French oak spiral. It fermented with provided oak chips, secondary with provided 50gr Hungarian cubes and I have added the French. I know that sounds like tons of oak but I taste it every 3 or 4 days and it is really good. Right now the oakiness is exactly where I want it to finish so I am leaving it for another week or so thinking by the time we start drinking it will be perfect.

[uavwmn]

I feel alot better now. I didn't want to ruin this cab because the first kit I made was awesome.


Thanks everyone.


Kathie