WineXpert Valpolicella Selection Original extra oak

[Ronnied]

Just started a Valpolicella Selection Original May 22, 2011 and I want to add extra oak after the first fermentation. I have made the kit as instructed and placed the two oak "dust" packets in the first fermentation. I did replace the yeast with the Lalvin RC 212. My question is when should I add the Oak cubes that I purchased extra? Should I wait until after I clear and re-rack on the extra oak? or should I do this in the second stage of the fermentation? I am new to adding extra oak and don't want to mess up this batch of wine. Any advise would be appreciated!

 

[ibglowin]

I would wait until you have racked off the fines and have nice clear wine. Be careful with cubes or beans thats a lot of oak. Valpolicella is not normally an oak monster. I would not add any more than 2 oz and then monitor closely (taste, taste, taste). Probably done in 1 to 2 mo max.

 

[Ronnied]

The plan was for about a month, maybe less. Should I save this oak for my next batch of Barolo?

 

[ibglowin]

There should be a little more to extract but not a whole lot. I would toss as its cheap enough not to reuse the oak except for BBQ of course!

 

[Ronnied]

There should be a little more to extract but not a whole lot. I would toss as its cheap enough not to reuse the oak except for BBQ of course!
__________________
Mike


LOL

Mike, What I should have said is... Should I not use the oak in this batch and save it for the Barolo that I'm making next?

 

[ibglowin]

If all you have added are the oak sawdust once you do your final racking I would do a taste and see where the oak is. My guess would be fairly light. I think you could do an once or two still. Its all taste preference at this point.

 

[Ronnied]

Thanks Mike! I think that I'll add the oak on the third rack and let it sit for about a month and see how it turns out. I'll let you know!

 

[wood1954]

So, how does it taste

I'm starting the same wine tomorrow. How does your's taste?