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wrote:
> On Tue, 05 Apr 2005 23:32:06 -0400, Steve Leonard
> > wrote:
>
>
>>Hi! I'm Steve. I'm new to the group. I mostly make full-body, dry red
>>wines from kits. I just bought an 8 gal conical fermenter to alter the
>>process to eliminate the need for racking, with idea of less potential
>>contamination of the must. Any tips and tricks on how best use the
>>fermenter?
>>
>>Steve
>>Lynchburg, VA
>
>
> I have two Mini-Brew 8's and think they are great. They definitely
> cut down on the racking. I still rack wine for clearing, but that's
> it. If your kits have oak chips you might want to put them in a
> muslin bag so they don't clog the drain valve. Suspend the bag with a
> length of coarse thread or something to keep it away from the valve.
> Finely ground oak drains without causing problems.
>
> Truitt
> Anchorage, AK

I'm skimming the group after asking how winemaking compares to
beermaking. I just had to ask about the oak chips. It was speculated
over here any wine I make from our beermaking kit won't have that "oak"
flavor, but oak chips sounds like a solution. How is this used? Does
it come with most ingredient kits?