porkchopmessiah
Senior Member
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?
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?