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Old 07-14-2017, 06:08 AM   #1
skyfire322
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My wine is getting ready to go into bulk aging, and I'll be aging with French oak cubes. I'm curious, do you make a cheese cloth "sock" (essentially a filter) and boil for 10 minutes or do you just drop them right in?

I'm sure the latter of the two may result in a bit of sediment.

 
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Old 07-14-2017, 07:00 AM   #2
salcoco
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just wash and spray with a k-meta 10% solution and then drop in. they will float for awhile then once saturated drop to the bottom. sediment is minimal

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Old 07-14-2017, 09:05 AM   #3
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I just finished a Trinity White batch and was under-whelmed with it...I split it and "oaked" half of it with a LD Carlson product called Dual Smooth. It had a package of glycerine and package of liquid oak extract. American Instant Gratification at it's finest....so far. It did make an immediate improvement in my book...will see how it holds up over time.

Was wondering if anyone else had used this product? Or in a beer? I bought it to use in a beer.

 
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Old 08-07-2017, 03:29 PM   #4
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I just bought some for a cheap 10l Malbec at the recommendation of a local wine supply company. I'm a little afraid to use it but you seem to have liked the results. I know it's only been a month but have you tried it lately?

 
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Old 08-07-2017, 04:25 PM   #5
Bodenski
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I have used oak chips from LD Carlson. Soak for an hour and then drop in. I’ve just soaked in water, and so far I haven’t noticed any funk coming from the carboys. I think I’d rather use spirals, but I haven’t gotten around to ordering any yet.
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Old 08-29-2017, 06:21 AM   #6
skyfire322
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Quote:
Originally Posted by Bodenski View Post
I think Iíd rather use spirals, but I havenít gotten around to ordering any yet.
I'm thinking I'm going to use spirals or planks for my next batch of red. The red I currently have has been sitting in 3 oz of heavy toasted cubes for two months with no oak aroma/flavor at all.

 
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Old 08-29-2017, 06:36 AM   #7
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Quote:
Originally Posted by skyfire322 View Post
I'm thinking I'm going to use spirals or planks for my next batch of red. The red I currently have has been sitting in 3 oz of heavy toasted cubes for two months with no oak aroma/flavor at all.

I used cubes and never noticed much either. But got some great oak extracted with a spiral sitting for the full 3 months. Tied onto fishing line hanging in the carboy. (I'll even change the height of the spiral every few weeks). After a couple successfully oaked reds using spirals I cannot see myself using cubes ever again. Though I am intrigued by the Xoakers.

As far as you original question, I might be in the minority. Cubes and spirals I just put right into the wine. I used to rinse first, but now I put in dry directly from the package. I wasn't worried knowing my wine is properly sulphited, and any particles or sediment will be left behind on the next rack.
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Old 08-29-2017, 08:18 AM   #8
NorCal
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I've used powder (never again), cubes, staves, spirals and barrels.

In rank order, I like:
60 gallon barrel
30 gallon barrel
Staves
Spiral
Cubes
Chips (Never used, but would put them here)
Powder
Oak flavoring (Never used)

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Old 09-01-2017, 05:00 AM   #9
skyfire322
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Do you think adding something like a light oak spiral for the last month be overkill?

 
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Old 09-01-2017, 06:39 AM   #10
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Quote:
Originally Posted by skyfire322 View Post
Do you think adding something like a light oak spiral for the last month be overkill?
Depends. A big Cab, no. A delicate Pinot, yes. Add and check each week, knowing that the oak will fade over time, so it's ok to overshoot on the oak a little. I'm assuming you are making 5 gallons

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