First time using oak chips

Discussion in 'Barrels & Oaking' started by porkchopmessiah, Apr 8, 2019.

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  1. Apr 8, 2019 #1

    porkchopmessiah

    porkchopmessiah

    porkchopmessiah

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    I picked up some oak chips, thinking of adding to my sang/Syrah blend...
    Part out of desire to experiment, partly because in tasting along the way I've found the flavor flat, which I'm attributing to making from buckets without the benefit of skins...
    I've added tannin complex alrready (3 grams to each 5 gal, which is 2 g below the max rrecommended dosing.
    Aside from the instructions on the bag to soak 1hr, not much in the way of guidelines for use.. how long does one usually let the chips soak in the carboy for?
     
  2. Apr 9, 2019 #2

    cmason1957

    cmason1957

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    Chips really aren't the best way to add oak to a wine. The give up what little they have very quickly. That's why kits add chips during primary fermentation. They don't have much oak flavor to give up, just tannin. I might add an ounce of three for maybe two or three weeks. Cubes, spirals, xoakers are much better for adding oak flavor. With an oak barrel also providing concentration of flavors and micro oxidation.
     
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  3. Apr 15, 2019 #3

    G259

    G259

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    Could the problem be lack of acidity? Check that the ph is not high, and possibly add some acid blend.
     

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