Oak or NO Oak??

[jmac1961]

I have Cabernet in a carboy for about a month now. I read that you can still add oak at this point. Is this right and what are the thoughts about Oak or No Oak??

 

[Julie]

yes you can, I usually wait until fermentation is complete before I add any oak.

 

[KSmith3011]

When in doubt add lots of OAK. Cab's will thank you for it.

 

[Wade E]

I agree, its the best time to start oaking. Even when buying a kit that has oak supplied now I push that aside and add my own oak after fermentation. You have much better control of it.

 

[jmac1961]

How long do I leave the oak in?? I read that it can be cleaned off and put back in after racking; and then removed with the last racking. Is this right?

 

[JohnT]

Depends on what you use. My personal favortie is Med Toast European (or Hungarian) oak beads (or cubes). Had great results. I would leave the oak in there for 6 to 8 weeks.

Do not bother try to save your oak for later use. They are cheap as chips and will not give the same flavors the second time around. I would not reuse oak beads any more than I would reuse a toungue depresser.

 

[djrockinsteve]

I would not reuse oak beads any more than I would reuse a toungue depresser.

I used to lick them and put them back in the jar. They jars always open for anybody to do that.




No I Didn't but couldn't resist!

 

[djrockinsteve]

I will add med. toast (no jelly) american oak to my Cabs. and age it in there a year. I have added 8 ounces of chips for a 5 gallon.

That may be a bit much for some but it works well for us. You could add a little and sample a few months later. Add more if needed.