Oak Chips -- Smoker vs Wine -- Marketed

[Bmd2k1]

curious when looking at oak chips to be used during fermentation -- as sacrificial oak -- Oak chips marketed for smokers are typically much cheaper than those marketed for wines.

Both are marketed as kiln dried.

Is there any reason, NOT to use the Smoker marketed chips in wine during fermentation??

Sample of Smoker chips I'm looking at

Cheers!

 

[winemaker81]

Aging. Wine oak is typically aged 1 to 3 years, and that makes a difference.

 

[vinny]

Personally I don't think I would get too worked up about it on the sacrificial side. The intent is not to add flavor, just tannin. The product you linked to seems fine enough. The larger chunked options would have been my concern.

I am the guy using old bakers yeast as nutrient, though. I figured like this one, it was a cheap experiment, and it has been working no trouble. You are not really out much to try it on a batch.

 

[Bmd2k1]

Aging. Wine oak is typically aged 1 to 3 years, and that makes a difference.

Didn't know that! How are they aged?

 

[winemaker81]

Didn't know that! How are they aged?

Protected from weather and let set.