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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Smoker wood chips for wine?
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Old 03-14-2012, 10:42 PM   #1
ffire5
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Join Date: Sep 2011
Location: west sacramento, ca
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Default Smoker wood chips for wine?

I have some wood chips that I use for my smoker. Oak, cherry, mesquite, etc. has anyone tried using these chips in a similar manner to oak cubes? I figure I can bake/broil to toast them and to ensure they are sterile. I'll be adding them to the secondary so i'm less concerned w/ contamination. I have various sizes from saw dust, like to shredded, to chunks that I'll have a problem with jamming in the carboy (and have a worse time removing after they swell with water). If any one has any anecdotal evidence that shows that this will or will not work, please share before I ruin my work in progress. I searched a bit but didn't see much. Once this experiment is done I'll let them dry out and I'll throw them in the smoker. :-) thanks in advance!

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