Oak Chips or Oak Powder

[Jetpilot007]

I made Chilean Syrah back in May. I just completed another racking (MLF Complete),

It's being stored in SS tanks. However I would like to incorporate an oak flavor to the wine. Two methods are oak chips in a Muslin bag and drop into the wine or measured amounts of Oak powder.

Your thoughts are greatly appreciated.

 

[gratus_fermentatio]

Oak chips are more easily removed than a powder.
Regards, GF.

 

[geek]

After MLF, I'd use oak spirals.
I use oak power or oak chips only in primary.

 

[sour_grapes]

Agree with Geek. At this stage of the game, I would use a larger size of oak, like cubes or beans or staves or spirals.

 

[Jetpilot007]

I will go with the larger size oak pieces rather than oak powder. What about sanitizing the oak chips? Do I need to soak in a solution of K-Meta?

 

[Johnd]

You'll likely get a variety of responses to that question, some folks sanitize, some don't. Personally, if I'm opening a brand new package, I don't sanitize; if it's been open for a while, it will get a spray with sanitizer, a quick rinse, and into the wine it goes.

 

[geek]

I've never sanitized oak power, chips or oak spiral and never had any issues.

 

[BlueStimulator]

So new to all of this and you all are great on helping. How long do you leave the chips, spirals or powder in for a light hint of oak. Also how much do you use in a 5 gallon carbon. I guess you can't get the oak powder out

 

[geek]

In my case, oak power or chips as long as primary goes, so I remove chips once done.

Spirals I leave based on taste, usually (and again in my case) around 1 spiral for 5 or 6 weeks in a 5gal carboy. You'd need to go by your own taste to see where you like it.

 

[Runningwolf]

I never sanitize oak except barrels. I use Oak Powder and chips in the primary and spirals for aging.

 

[Boatboy24]

Generally speaking, the larger the pieces of oak, the better. In other words, barrels>staves>cubes>chips>powder. I barrel age my reds, but will add oak flavor as needed (both barrels are 'neutral') using cubes in the carboy. I generally will only use chips and powder in primary. And that's not really for flavor as it is tannin and to help reduce vegetal/herbal notes.

 

[JohnT]

A number of years ago, I posted an article on oak..

http://www.winemakingtalk.com/take-on-oak.html

My one suggestion, if the wine is in a VCSS tank, is to go with large oak staves that give the most benefit and are easily removed.

 

[NorCal]

I've used oak powder once, only wine yo give me headaches. Made the same wine without the powder, but cubes instead, no headache. Proof positive, no, but I won't use powder again.