- May 20, 2018
- Reaction score
I am making a 5gal batch of berry wine and I added a 1/2 cup of med French oak to it in first stage fermentation. Is that a good batch?
Those have been the most popular methods, and in my mind anything that's been heated enough to be charred is, in theory, sanitized right? I just dumped mine right in as well.Oak prep has been debated quite a few times on this forum. Doesn’t seem to be a wrong way to do it tho.
Previous techniques I’ve read here:
-spritz with sanitizer
-soak in sanitizer
-even put in boiling water
I just put em in dry as well. Figure if my wine is properly sulphited then that should be good to kill any undesireables.
I’d say that your theory is correct, and if it’s packaged and stored to avoid contamination, there should be no worries.Those have been the most popular methods, and in my mind anything that's been heated enough to be charred is, in theory, sanitized right? I just dumped mine right in as well.
I just drop them in straight from the package.Related to the oaking question, here's one.....
If you're going to use a spiral or some small chunks, do you soak them in k-meta for some period of time before putting them in the carboy for aging? Or are they typically dried enough that you wouldn't need to worry about contaminants and drop them in from the plastic bag?