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Old 10-11-2017, 02:07 PM   #1
LilChief
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I want to age a RJS Cabernet kit in 6 gallon carboy with American oak staves. Should I hold off on adding the oak powder the kit provides and instructs to add during fermentation?


 
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Old 10-11-2017, 02:52 PM   #2
cmason1957
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no, you should add it during fermentation. It doesn't really provide much, if any oak flavor to the wine, just some sacrificial tannins that are important to have in there.

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Old 10-11-2017, 03:26 PM   #3
LilChief
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Then there would be no purpose for me to age in the carboy, I could go ahead and age in bottles. I have read that many people use oak chips during the aging process to replace the barrel age, do you find that as an useless method?

 
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Old 10-11-2017, 03:27 PM   #4
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Welcome to to WMT. Cmason1957 speaks truth. That response says it all.

And It's one of the first things I learned on here:
Oak and tannins added in primary= helping for color extraction and better/bigger mouthfeel.(via sacrificial tannins)
Oak added after primary during aging= imparting oak/barrel taste in the wine.
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Old 10-11-2017, 03:40 PM   #5
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Quote:
Originally Posted by LilChief View Post
Then there would be no purpose for me to age in the carboy, I could go ahead and age in bottles. I have read that many people use oak chips during the aging process to replace the barrel age, do you find that as an useless method?
I think if you search this site you will find that its useful to age in the carboy. More control in the final product, ensures degas and sediment drop out, can tweak with oak spirals, one thing with tempature changes in your cellar too is if you have a temp flucation a small amount of liquid in a bottle is much more suseptable to tempature change vs a large body of liquid in a carboy. I try to keep my reds in a carboy for 6 months, id keep them in carboys for a year if i wasnt so greedy and want to try them (although ive been know to theif a few samples out of the carboys anyways)

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Old 10-11-2017, 04:02 PM   #6
LilChief
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Thank you guys so much for the responses! I'm quite eager to learn, as I just started my first kit, a Montepulciano Kit, around 4 weeks ago. I just returned from spending a weekend visiting a few vineyards in Fredricksburg, Tx this past weekend, so it only amplified my addiction to my new hobby. I just returned home with a RJS Cab Sav kit to start tonight. �� I have dug in and researched about as much as possible so I don't screw up my first few batches. I'm just concerned if a use the oak provided with the kit during fermentation and use additional oak to age in the carboy, will that over oak the wine?

 
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Old 10-11-2017, 05:20 PM   #7
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Quote:
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Thank you guys so much for the responses! I'm quite eager to learn, as I just started my first kit, a Montepulciano Kit, around 4 weeks ago. I just returned from spending a weekend visiting a few vineyards in Fredricksburg, Tx this past weekend, so it only amplified my addiction to my new hobby. I just returned home with a RJS Cab Sav kit to start tonight. �� I have dug in and researched about as much as possible so I don't screw up my first few batches. I'm just concerned if a use the oak provided with the kit during fermentation and use additional oak to age in the carboy, will that over oak the wine?
Nice i have an RJS en primeur cab sav aging in the carboy right now i started a few months ago, i might rack it this weekend and have a taste and decide if im gonna throw in a oak stave or spiral. Id say so far out of the kits ive done the cellar showcase amarone and the rjs trio red is probly the best ive tryed yet. With the rjs trio red we blended 20% merlot into it and we soaked oak cubes in whiskey for two weeks and then added them into the carboy for 3 months. The flavor is great.


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Old 10-11-2017, 07:05 PM   #8
LilChief
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Originally Posted by Smok1 View Post
Nice i have an RJS en primeur cab sav aging in the carboy right now i started a few months ago, i might rack it this weekend and have a taste and decide if im gonna throw in a oak stave or spiral. Id say so far out of the kits ive done the cellar showcase amarone and the rjs trio red is probly the best ive tryed yet. With the rjs trio red we blended 20% merlot into it and we soaked oak cubes in whiskey for two weeks and then added them into the carboy for 3 months. The flavor is great.
Oh my, that sounds very intriguing. I started ferming the en primeur cab tonight and I was actually searching for bourbon soaked wood chunks. 2 weeks soaking is all it took? Did you use American oak or French oak chunks for your trio? Im debating to add the bourbon soaked chunks to age in this batch. Thanks for the info!


 
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Old 10-11-2017, 09:53 PM   #9
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Quote:
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I'm just concerned if a use the oak provided with the kit during fermentation and use additional oak to age in the carboy, will that over oak the wine?
No, the point is that the oak chips you add during primary do NOT add much oakey flavor to the wine. They provide "sacrificial tannins" to help stabilize the color. You don't notice the oak in the final product.
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Old 10-11-2017, 10:10 PM   #10
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Quote:
Originally Posted by LilChief View Post
Oh my, that sounds very intriguing. I started ferming the en primeur cab tonight and I was actually searching for bourbon soaked wood chunks. 2 weeks soaking is all it took? Did you use American oak or French oak chunks for your trio? Im debating to add the bourbon soaked chunks to age in this batch. Thanks for the info!
I used american oak cubes, id like french oak but for some reason it cost a small fortune where i order my supplies from, yeah i soaked about a cup of cubes in about 2 cups of gentleman jacks for about 2-3 weeks.

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