Oak chips

[Androshen]

I have a mead in a 6 gallon carboy that I had started back in July.
Is it too late to add oak chips? If not, how much for a 6 gallon carboy and what is the best method to employ them ... just dump them in?
Fermentation finished on this some time ago .... I am just letting it age and letting the last of the bubbles to work their way out.

 

[summersolstice]

Never too late to add oak prior to bottling and yes, just dump them in.

 

[Androshen]

How much for a 6 gallon carboy?

 

[racin_ny]

Check out this link for tips on wood aging.
https://www.homebrewtalk.com/f13/tips-wood-aging-119445/

 

[KCWortHog]

^^ great link. Thanks for pointing that out.

I added medium american oak beans to my traditional dry mead 2 weeks ago and tasted it today. I liked it, but the husband said it needed a bit more tannin. We'll let it go another 2 weeks and taste again. I put about 1oz of the beans in a bit of filtered water in a coffee mug, zapped it in the microwave, let it cool a bit, then tossed it right in to the mead.

 

[Androshen]

The link above was actually for beer but I followed the instructions anyway for 1/2 oz for 5 gal. ..... but it also says to only leave the chips in for 1 week. Do I need to rack off from the chips after only 1 week? Or can it set longer?

 

[MedsenFey]

If it doesn't taste overly oaked, you can leave them in. The chips will usually be fully extracted in about 2 weeks. After that you can just leave the chips in there. Usually most of it will become water logged and sink to the bottom. For a 5-6 gallon batch, 1/2 oz is a good place to start. You can always add more if you like the direction it is taking it, but if you really over-do it, you may have to wait a long time for it to mellow. One of the easiest ways to screw up a mead is to over-oak it (at least for my taste buds).

The goal should be to have the oak taste just a little bit more "oaky" than you want it as the oak will integrate and become less prominent with aging.

Medsen