What Oak for Red wine ?

by **Yummyrum** » Wed Jun 12, 2013 7:37 pm

I just found 10 liters of Red wine I made from some home grown apparently "Raisan grapes"

This stuff has been sitting in 2 x 5Liter demijohns for 18 months ,I racked it again (its only been racked once after initial fermentation) and it doesn't taste too bad considering its just bla.bla.bla grape variety with some generic wine yeast I had lying about at the time ,but I was wondering about Oaking some .

I have some HBS Oak of various flavours in the shed .French Oak isn't going to happen so any suggestions ?

Oh yeah ,I won't be using any Ikea bench oak :violence-smack:

by **Stevem109r** » Wed Jun 12, 2013 7:49 pm

PM sent,

Sent via electronic carrier pigeon :)

by **Yummyrum** » Wed Jun 12, 2013 8:19 pm

Can't believe I missed Stevem 109r post in oak section :angry-banghead:

Anyway Me and steve have just talked :handgestures-thumbupleft:

We need more Steves :D

by **bt1** » Wed Jun 12, 2013 8:59 pm

American oak = big bolder flavours, faster, more vanillin's

French = mid termer, softer silky tannins, does go flat imho

bt1

by **Yummyrum** » Wed Jun 12, 2013 9:04 pm

Howdy Bt1 :wave: what do you mean by "goes flat"?

by **bt1** » Thu Jun 13, 2013 1:40 pm

French to me is ok upto about 12 months after that it tastes like dead, flat , old, musty timber...

It has a softer tannins profile if that's your taste prefs.

Appreciate wine makers store for longer but I suspect in much larger high volume barrels with less surface area contact and therefore effect takes longer to appear.

Won't be everyone's view...but you need a good year i reckon to taste it.

bt1

by **the Doctor** » Thu Jun 13, 2013 7:23 pm

Bt don't forget that french oak that has been on Red wine is really excellent for use on whiskey after it is done with the wine...then on port after the whiskey...then back on whiskey...mate good oak is the gift that just keeps on giving.
Doc

by **Yummyrum** » Fri Jun 14, 2013 4:50 pm

Just had a thought today.

With my wines ,I am particularly anal about sterilizing everything that touches it so as to prevent infection . ( Oaking spirits is different due to the high Alcohol AVB)

What happens when you put some Oak in it.Should the Oak be Dipped in Sterilizing solution and aired first ? Will it just be OK and hope it contains no bacteria on it or is there no choice but to char it first .Anyone got any suggestions .

by **Stevem109r** » Fri Jun 14, 2013 5:03 pm

You could give it a wash in line cleaner or Miltons or the like. I wouldn't soak the oak in it for any length of time.

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by **Yummyrum** » Fri Jun 14, 2013 5:09 pm

Thanks Steve
Stuff I got is Sodium Meta Bi-sulfate ,You add about a teaspoon to a liter of water.
Is that the stuff you're talking about?

Yeah thinking quick dunk and air it for bit then stick it straight in .Wouldn't want it to soak up too much of the shit .

Went to the PO today :sad: .Bloody rural POs :angry-banghead: Have to wait til next week for the goodness to arrive :-D

by **Stevem109r** » Fri Jun 14, 2013 5:11 pm

Monday ? Hopefully
Not sure of the tech name but think that is it. Bit of a brush in the solution with a nail or tooth brush would be good.

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by **Yummyrum** » Fri Jun 14, 2013 5:22 pm

Monday ,Sweat :handgestures-thumbupleft:

Yup ,a tooth brush ,excellent idea

by **Yummyrum** » Wed Jul 31, 2013 9:04 pm

This is the staves from stevem when I first put them in .Only added two .Didn't want to over do it.

Adjustable RC 025.jpg

He we are now 6 weeks later .
Staves are getting a darker colour but still floating .Give it a swill around every so often to keep the top covered .

Adjustable RC 026.jpg

Don't like to open Wines to often to avoid excessive oxidation but had to try a bit for the team .

Defenitely gaining an Oak flavour and mellowed a bit since last tried but very subtle .Recon I have not over Oaked and this should work out well in 6-12 Months

by **Stevem109r** » Wed Jul 31, 2013 9:11 pm

Looking nice, it was a red wine barrel so should be the right flavour and nose for your wine, I hope :)

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by **Yummyrum** » Wed Jul 31, 2013 9:16 pm

Thanks again steve .Hope karma rewards you with Bluess Oak dominoes

Re: the floating. Is this a wine thing or do they float in spirit too ?

by **Stevem109r** » Wed Jul 31, 2013 9:19 pm

I have some floating in some spirit at the moment. I thought it was ok cause at school wood floated.

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by **bluess57** » Wed Jul 31, 2013 9:22 pm

Yummyrum wrote:Thanks again steve .Hope karma rewards you with Bluess Oak dominoes

Re: the floating. Is this a wine thing or do they float in spirit too ?

Dominos initially float, then more often than not,sink, after days/weeks.

by **Yummyrum** » Wed Jul 31, 2013 9:29 pm

bluess57 wrote:
Dominos initially float, then more often than not,sink, after days/weeks.

Cheers bluess57. wouldn't have mined some of your American Oak for me rum but have to give it a miss this round :cry:

by **Yummyrum** » Mon Aug 12, 2013 5:35 pm

God its been like watching the sinking of the Titanic in slow-mo. :laughing-rolling:

Pot still.jpg

Oh and snuck a wee taste .The French Oak is definitely quite apparent now .Very nice ,shame about the flavour of the Wine though

Thinking now that 1 per demi would have been enough .

by **Stevem109r** » Mon Aug 12, 2013 5:41 pm

I hope you didn't sing as they sank, :)

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