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Old 07-20-2008, 01:14 AM   #1
Apr 2007
Posts: 93

I've been making beer, wine , and mead for a few years now. I've always added oak chips in secondary when still fermenting. Well, for some reason i added more oak after ending the yeast's life.... About 2 months after adding some sorbate while bulk aging. (too lazy to bottle a 15 gallon batch). About an hour later i went to check out everything and noticed some bubbles on top..Got me to thinkin' Oh **** oxygen.I did dump 10 campden tablets when i added the oak. I guess what I'm asking is does any body Know how much o2 is in Oak chips??? I think next time I'll soak them in a sulfite solution before putting in finished wine.

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Old 08-14-2008, 01:36 PM   #2
Jun 2008
Posts: 146
Liked 3 Times on 3 Posts

I read to boil the oak chips for 10 minutes before adding and I've never had a problem doing that it also removes a bit of the harsher tannins, Ken

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Old 08-14-2008, 01:39 PM   #3
Jun 2005
Surprise, AZ.
Posts: 1,488
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+1 on the steam. For my Oak Aged Bourbon Porter, I soak them in the bourbon for a few days then toss the whole bit into the secondary.
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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