BBQ wood chips instead of wood chips for wine

[Walter G]

I just finished second fermentation of my fruit wine in a 28L jar, and i thought of adding French oak wood whips to the wine before bottling (to add more dimensions to the wine). Would it be safe if I use BBQ wood chips instead of using the normal wood chips specifically for wine?

 

[ong]

The ones intended for wine are generally “toasted.” If you were to put a bit of char on them in the oven, and let them rest for a couple of weeks, it would probably work.

 

[Walter G]

Y

The ones intended for wine are generally “toasted.” If you were to put a bit of char on them in the oven, and let them rest for a couple of weeks, it would probably work.

Yes ... thank you for the suggestion. Do you know how to sterilize the wood chips?

 

[Jayjay1976]

Baking them in the oven to toast them will sanitize them. Dont even think about using sanitizer. Otherwise, soak them in bourbon for a few days before use, unless you dont want the bourbon flavor in your wine. In that case just toast them and add straight to the fermenter, i dunno if resting them first is necessary. Low temperature toast, 250f for maybe half an hour will do the trick.