"Monte" > wrote in message
oups.com...
>I have been making fruit wine for some time but never added oak. So I
> bought some untoasted French oak chips to try it but I am a bit
> confused.
>
> Jack Keller indicates on his web site (as opposed to his post last year
> about making oak essence with Everclear) that chips should be boiled
> for 10 minutes or so to remove harsh tannins before use.
>
> Two Questions:
>
> 1) Should the chips be toasted first before the boiling or after?
>
> 2) I boiled some and then toasted them for 15 minutes at 350. They
> smelled nice while cooking but now they have no toast smell at all.
> Should chips retain the toast smell after they cool?
>
> Would appreciate any advice that veterans could give.
>
> Thanks,
> Greg
>
I will let Jack comment on his recipe. I have always used chips directly
rather than as essence. BUT, a word of caution. I like oaked red wines,
red grape wines, and I use a lot of oak in them. But my experiments with
fruit wines have not worked out well. I have found that I really do not
care for oak in any of the country wines I have tried it in and I have made
a lot. I am not suggesting you not do it but I would suggest you try some
small batches, maybe 1 gal., first, to see if you like it. I really
thought that cherry would be an ideal candidate for oak since I like oaked
reds. Did not like it at all.

Ray