Originally Posted by stromam
I like the idea of oak and i think i have finalized my plan, but how much oak would you add to one gallon (I was looking at the Midwest Supplies website and they have a daunting selection).
Thanks for the help guys.
Based on what I've read at supplier websites and reading the pro's opinions on gotmead:
It depends. Oak Powder
- popular in wine kitsOak Chips
- oak flavor infuses pretty fast, different flavors.Oak Cubes
-oak flavor infuses less fast, different flavors.Light Toast
- more time to develop, different flavorMedium ToastHouse ToastDark Toast
- less time to flavor, different flavor, more vanillin
High ABV: Faster oak infusion, not always a good thing
Low ABV: Slower oak infusion, not always a good thing.
French Oak- Popular in France
Hungarian Oak- Popular in Hungary
American Oak- Not popular anywhere, considered lower quality flavors, or good for aging other things like whiskey, but looked down upon for aging wine.
Different flavors come out over different amounts of time depending on the oak species, toast level, ABV of the must, and which format you use (barrel, cubes, etc.)
Ultimately, you should go with the medium toast cubes French Oak from Midwest. Pay no attention to the directions on the package. It calls for 10 x more than you should actually use, in my opinion. My experience with that brand: 10 cubes in a gallon of ~10 ABV cyser= heavy oak flavor in one week.
There's also many different ways to sanitize them before adding to the must. For that cyser, I microwaved them. I don't know if it worked, the cyser is aging and I won't know if it's infected for a while. The last batch, I soaked them in a solution of crushed cambden and sorbate, then rinsed really well before adding to secondary. One thing they say not
to do is boil them, it will ruin their flavors. Good luck!