I have a Chianti made from a bucket of Chilean Juice. I have had it completely fermented and stabilized now near 3 weeks. I racked it into a new carboy and put in 3 oz of Tuscan oak cubes that were about 1/4 inch in size. I tasted it 2 weeks in this past weekend when bottling a Shiraz I had made and the Chianti was wonderful with very nice clear color. It hits the palate with a very bold fruit flavor, has a drier finish but not a lot of oak flavor yet still to me and a friend that was there helping to bottle the other wine we thought it was very good so far. I would like more Oak flavor to add to its already nice complex bold flavors.
So how long should I leave the oak in? I was thinking 4-6 weeks then rack, bottle and age more like 6 months in the bottle. Am I about correct? The oak is still mostly floating at the top still too.
this is my first time making a wine with out a kit and I only started making in March 2013 so I'm a new bee here but learning as I go.
So how long should I leave the oak in? I was thinking 4-6 weeks then rack, bottle and age more like 6 months in the bottle. Am I about correct? The oak is still mostly floating at the top still too.
this is my first time making a wine with out a kit and I only started making in March 2013 so I'm a new bee here but learning as I go.