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RJS Super Tuscan

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SteveR87

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I’m so happy I found this forum! We just bottled our first kit after bulk aging for a year and were so excited by the taste that we decided to do another. This time we are going to do an RJS Super Tuscan with skins. When I opened the kit I noticed it has 2 packets of oak chips. However, the directions only say to add oak chips at the beginning to the primary.

Should I add them all right at the beginning or is there a better way to stagger them to get more oak flavor? Thanks for any advice on this kit.
 
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heatherd

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I’m so happy I found this forum! We just bottled our first kit after bulk aging for a year and were so excited by the fast that we decided to do another. This time we are going to do an RJS Super Tuscan with skins. When I opened the kit I noticed it has 2 packets of oak chips. However, the directions only say to add oak chips at the beginning to the primary.

Should I add them all right at the beginning or is there a better way to stagger them to get more oak flavor? Thanks for any advice on this kit.
I typically add some in the fermenter and some during bulk-aging.
 

crushday

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I would add both packets to primary as I think the point is tannin extraction. If you desire more oak, you can use beans or spirals or, barrel age.
 

Boatboy24

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Both packs in primary for me. If I want additional oak, I use cubes during bulk aging. The chips are good for tannin addition.
 

SteveR87

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Thanks - for the answers. We’ll definitely do it at the beginning and consider cubes if we want more for the bulk aging.
 

jbo_c

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I tasted my first batch of this at a wrinkly old 8 weeks today and it’s very pleasant as is for a patio wine in my estimation. Don’t misunderstand, it’s one dimensional and a shadow of what I expect it to be in a year or two, but I’d be content to enjoy a glass or two with good company as it is now.

Jbo
 

jbo_c

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Oh. It has been on 45 grams of medium toast Hungarian oak for three weeks. Otherwise, completely per the instructions.

Jbo
 
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