Merlot - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: RESOURCES AND OTHER STUFF (https://www.wines.com/wineboard/forum-300.html) +--- Forum: Home Winemaking (https://www.wines.com/wineboard/forum-39.html) +--- Thread: Merlot (/thread-15106.html) |
- Jumpshot - 12-05-2001 I made a merlot from juice concentrate, May use an egg white when I clarify. What I did do is add 1/3 cup of american oak chips after first racking. My SG was 1.093 when I started and after 7 days I racked at a SG of .996. I cant get info as to when to add chips. Did I do right to not add them until after primary fermentation? Is four weeks too long to leave them in? - whopavely - 12-05-2001 I work at winery and we age our all of our dry red wines in white oak barrels for the intire fermenting procces, which is 13-16 months. My advise is use chips to your taste, how you like it. The longer U use them the higher the oak undertones are going to be. PLEASE # 1, U. - Jumpshot - 12-06-2001 Isnt it hard to get a taste for the oak when the wine is so young? I mean it is going to taste weird anyway at that point. How will you tell when you have enough? - Thomas - 12-06-2001 Jumpshot, you really need to do two things: 1. Gather lots and lots of tasting experience (that is the only way to know how a wine might behave in the future,re, the oak, and even that is guessing). But you are right, you cannot tell right away what the oak will do to the wine--that takes time and that is why you need to be judicial when you add chips; do it a little at a time not all at once. 2. You need to get a hold of the book "Wine" by Amerine. - Jumpshot - 12-06-2001 Thank you, Foodie.. |