tag:blogger.com,1999:blog-7183397334789656656.post7021409951702398640..comments2023-08-25T01:53:26.022-07:00Comments on Winemaker's Journal: Grafting & Barrel Topping & WoodchipsCraig Justicehttp://www.blogger.com/profile/17991879972329160420noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7183397334789656656.post-83221828350721794252008-12-10T19:35:00.000-08:002008-12-10T19:35:00.000-08:00I'm a big fan of the oak spirals as well. So easy ...I'm a big fan of the oak spirals as well. So easy to drop into your carboy. No chips to shake out! Make sure you dont keep them in too long. 3-4 weeks max. They only cost about $8 for pack of 2 at Vintners Vault (http://www.thevintnervault.com).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-80957756395659484942008-12-10T19:33:00.000-08:002008-12-10T19:33:00.000-08:00Yikes, Donna! Don't top with water. If you run o...Yikes, Donna! Don't top with water. If you run out of wine, top it with similar wine (such as wine leftover from dinner). By the way, Merlot Mike has a wonderful supplier of Hungarian Oak barrels, when you start needing barrels instead of chips.Craig Justicehttps://www.blogger.com/profile/17991879972329160420noreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-27613148452841996392008-12-10T19:32:00.000-08:002008-12-10T19:32:00.000-08:00If your batch is a 5-6 gal glass carboy or bucket,...If your batch is a 5-6 gal glass carboy or bucket, we use between 2-4oz of Hungarian Medium Toasted chips (our favorite) during fermentation or when you pitch the yeast. Typically over 4oz or if it is dark toasted chips, then you may possibly get an acidity issue. The more the toast, the more the acidity. A way to check the acidity is with litmus paper or an acid testing kit. If you notice that it is starting to get too acidic, rack it over to another carboy or bucket leaving behind the oak chips. Don't forget to top off your carboy or bucket with water or wine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-48319225685700406072008-12-10T19:30:00.001-08:002008-12-10T19:30:00.001-08:00I have used oak powder, chips and cubes. All can w...I have used oak powder, chips and cubes. All can work to introduce complexity and nuance into the wine. Although much less costly than barrel, there are two new issues to contend with: 1. You need to be careful when and for how long you expose the wine to the oak. Other than aging time, you can't remove the results once in the wine (much like introducing too much SO2). So following recommendations and tasting often while aging is important. 2. Unless you can introduce in say a cheesecloth pouch, you will likely need to rack the wine when ready to remove the oak. The nice part is that you can choose from American, French and Hungarian oak and in light, medium or dark toast .. so lots of flexibility and not expensive. But again, you need to be careful based on the type (meaning powder, chips, cubes, staves) since these all will impart the oak faster than in barrel.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-44430871023081549142008-12-10T19:30:00.000-08:002008-12-10T19:30:00.000-08:00I use oak chips, I also have used oak infusion spi...I use oak chips, I also have used oak infusion spirals, which you can find at homebrewit.com , look for item #BMISA2PM. Unless you are going to have more than 15 gallons, that is the best way to introduce oak to the wine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-37606861857497178772008-12-10T19:29:00.000-08:002008-12-10T19:29:00.000-08:00Anyone having any experience using oak chips in th...Anyone having any experience using oak chips in the winemaking?<BR/><BR/>If you make small batches (as I do) it seems as if it is the only realistic way to add "wood" or "barrel" to your wine, as small wooden barrels are expensive as well as the oxidation will be difficult to control?Anonymousnoreply@blogger.com