catfishhoward
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I'm trying wood chips for the first time for my blackberry wine, I have American Medium Toasted Oak, French Medium Toasted Oak and Hungarian Medium Toasted Oak. I used 4lb frozen blackberries to 17 cups water, per Winemaker's Recipe Handbook (purple book). I planted 55 blackberry plants last year and hope to have over 200 lbs by this summer so I need to have a good recipe by then. I was planning on testing different amounts of chips in 16 oz bottles so I have multiple to taste this summer.
My main questions is: I have just got the 1 gallon jugs down to 1.000 and need to rack the wine. The book says after I rack to leave in the 1 gallon jugs for 2 months to clear before back sweetening and bottling. Should I put the chips in now and leave the bottles alone to clear 2 months then bottle with no chips? Or, should I put the chips in now and rotate the bottles for 1 month and then leave them alone for the other month to clear before back sweetening and bottling? Would a chip the size of a sick of gum be big enough or to big for 2 months in a 16 o/z jar? I would appreciate any advise.
My main questions is: I have just got the 1 gallon jugs down to 1.000 and need to rack the wine. The book says after I rack to leave in the 1 gallon jugs for 2 months to clear before back sweetening and bottling. Should I put the chips in now and leave the bottles alone to clear 2 months then bottle with no chips? Or, should I put the chips in now and rotate the bottles for 1 month and then leave them alone for the other month to clear before back sweetening and bottling? Would a chip the size of a sick of gum be big enough or to big for 2 months in a 16 o/z jar? I would appreciate any advise.
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