> > I have just pressed and stored about 350 liters of Syrah after a 8 day
> > vat
> > fermentation on skins. I think the unusually high temperatures over this
> > period has
> > accelerated the fermentation.The Baum'e was 1.5 when I pressed it.
> > I was wandering when I should put the wine on oak and whether to use oak
> > chips or a barrel.
By all means, put it in a barrel! If the barrel is older than a few years,
you might want to add oak chips as well, but it might be advisable to do
that with the wine that won't fit into the barrel. The barrel will hold
about 225 liters, so you will have another 125 liters in some kind of
"other" container - stainless steel or the like. You might want to put oak
chips into that. If you overoak the smaller container, you can blend it
down with the portion in the barrel.
OTOH, if you have a fairly new barrel, you can leave wine in it until it
seems pretty well oaked and then rack half of it out and replace that with
the unoaked portion. There are lots of possibilities...