- Nov 6, 2018
- Reaction score
Thank you.The other thing is that you want to add oak - when you do - only after the wine is in the secondary and you are monitoring the taste for the oak. The idea being that depending on the quantity of oak and the depth of toast and the amount of flavor you are seeking you may need to rack the wine off the oak after a week or two or three or... Adding oak to the primary reduces all control you have over the amount of oakiness the oak can impart - in part because normally you want to rack off the lees when gravity drops close to 1.005 or thereabouts and in part because the action of the yeast producing CO2 will blow off flavors that would otherwise remain in the secondary after active fermentation has ceased and in part because the alcohol in the secondary is better suited to extract flavors than the water in the primary, alcohol being a far better solvent than water.