> Jack,
>
> I'm curious why one would make their own oak-essence-in-Everclear rather
> than adding the oak directly to the wine?
>
> This is not a criticism of your method, just a genuine question as to why
> one would put forth the time, expense, and effort of creating the oak
> essence as opposed to simply adding the oak to the wine during
> fermentation or bulk aging.
> --
> Cheers,
> Ken
>
I must admit I have never used the stuff. Jack's reasons given above are
very practical and good reasons in them selves. I can think of one
additional possible reason. I am not sure about this so someone correct me
if my thinking is wrong.

It is offten recommended to add oak to wine early so it will better
incorporate into the wine. This suggests that the oak is blending or
chemically reacting with something in the wine. The most likely think I can
think of that it would be reacting with is alcohol. If this is the case,
making the oak essence would generate exactly what you want. Oak blended
with alcohol. Thus you could adjust your oak level relatively quickly by
mixing some in, letting it sit a week, tasting, and further adjusting.

Just a thought.

Jack, do you water down the everclear? Is it really necessary or adviseable
to use it in it's 190 proof state?

Ray