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Oaking my vints

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fauxfly

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Hi all

New member here, not new to the hobby though. Been making wine at hoome for ten years now. Never really understood the "oaking process" though. What wines would I use oak stavesin, would it really matter or would it be my own personal taste as to what ones I oaked.

Another goofy question... why cant I use oak from my aire dried pile. When I buy staves at my local winemaking store what has been done to them to make them usable for winemaking.

Any advice is appreciated.

Thanks folks

Steve
 

xanxer82

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I think the oak you buy from the winery is baked in a kiln to kill off any wild critters that my have taken up residence, microbial or otherwise.
 

mmadmikes1

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some wood has preservitives added. I toast oak and use oak from wood shop but I know the wood came from trees in Guy's yard(I work with Guy)
 

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