Saturday, October 22, 2005

Toasted oak for the wine

If you make wine in glass carboys and you want to oak the wine, you've got a challenge. No problem. If we can't put the wine in oak, we will simply put the oak in wine. There are a number of ways to do this: oak chips, oak cubes (also called "beans"), and oak staves. One of the simplest approaches to achieving decent quality I've found uses something called an OakBoy. It's essentially a toasted, serrated oak stick that you toss into your 3 or 5 gallon glass carboy during "barrel" aging. When the wine is fully aged, you will have gotten a fair amount of extraction from the stick. As the wine will have permeated most of the wood during a full aging process, you may as well toss the stick at that point.

2 comments:

  1. Fetch! Good boy! Or is it OakBoy or carboy..? :-P

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  2. I'm confused too. The oakboys go in the carboys? And does all that go in a truckboy? Did Adriana really write that at 4AM? Attagirl!

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