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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > When to oak?
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Old 02-09-2013, 02:05 PM   #1
tully72
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Default When to oak?

I have three batches of Welches going right now and I'm wanting to add oak to one to give them some variety. At what point in the recipe would you add oak chips?


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Old 02-09-2013, 02:24 PM   #2
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Once it's totally clear and no longer dropping sediment, you can rack onto the oak.


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Old 02-09-2013, 03:28 PM   #3
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Thanks Yooper. Rough idea of how long to let it stay with the oak?
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Old 02-09-2013, 03:45 PM   #4
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You can put it in at any time, clear or not, most of the flavor will come out in about a week then slowly leach out over time, keep tasting - but dont taste right where the oak is floating, mix it a little. We did a welches concord with oak and it turned out very nice, oak in the back, great grapey taste overall. WVMJ
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Old 02-09-2013, 03:58 PM   #5
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Quote:
Originally Posted by tully72 View Post
Thanks Yooper. Rough idea of how long to let it stay with the oak?
It depends is the best answer I have! Some oak is stronger than others- American oak for example is much more intense than French oak, and there are light, medium and dark toasts as well.

The best thing I can say is to wait about two-three weeks, and take a tiny sample of the wine. If it's slightly too much oak, then it's perfect! If it's not enough, more time will help. If it's way too much, it'll age out but it'll take a while.

When it's slightly too much oak, then you can rack off of the oak and either bottle or age in the carboy.
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Old 02-09-2013, 06:36 PM   #6
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This ^ answered my question too. Much appreciated Yooper!


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