So, this has been a a question on my mind for a while now.
When it's time to oak chips your wine during secondary, do you typically sanitize them prior to adding it to the carboy?
I ask because even though I've seen it recommended on a few sites now, I've never sanitized my oak chips. And I've never contaminated any of the wines I've added them to.
A homebrew supply employee once told me that sanitation isn't usually necessary since the alcohol content of the wine kills of any microbes present in toasted oak. Is there any truth to this or should I start sanitizing in the future?
When it's time to oak chips your wine during secondary, do you typically sanitize them prior to adding it to the carboy?
I ask because even though I've seen it recommended on a few sites now, I've never sanitized my oak chips. And I've never contaminated any of the wines I've added them to.
A homebrew supply employee once told me that sanitation isn't usually necessary since the alcohol content of the wine kills of any microbes present in toasted oak. Is there any truth to this or should I start sanitizing in the future?