syrah, oak chips or oak barrel

syrah, oak chips or oak barrel

Post by Daniele gall » Sun, 22 Apr 2001 10:27:42



I have just pressed and stored about 350 liters of Syrah after a 8 day open
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.

 
 
 

syrah, oak chips or oak barrel

Post by Chris Verno » Tue, 24 Apr 2001 12:40:37


If you have a barrel and can put an airlock on it, get it in oak as soon as you
like.

I made 60 litres of Syrah last summer and, not having an oak barrel, used
toasted chips while the wine was in a stainless steel barrel.  The chips did an
excellent job, and they do give a method of controlling oak character which is
independent of the need to transfer in and out of barrels.

8 days seems OK for fermentation.  I fermented down to 2 Baume in 6 days,
having used yeast nutrients and during warm weather.  The residual after
pressing fermented out almost completely by day 12.

Chris

Quote:

> I have just pressed and stored about 350 liters of Syrah after a 8 day open
> 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.


 
 
 

syrah, oak chips or oak barrel

Post by Tom » Tue, 24 Apr 2001 14:12:55


Quote:

> > I have just pressed and stored about 350 liters of Syrah after a 8 day
open
> > 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...

Tom S