kit oak and aging on the lees

kit oak and aging on the lees

Post by Don Shesnick » Sun, 02 Dec 2001 02:35:39



I'm starting a kit this weekend that comes with two 30 gm bags
of oak. If I decide to age on the lees am I going to end up letting
the wine take up too much flavour from the oak?  I guess the
question is really, does the wine pretty much leach out all of the
flavour in a couple of days and thus aging on the lees won't make
any difference in the final amount of oak?

Don

 
 
 

kit oak and aging on the lees

Post by W. L. Eisenma » Sun, 02 Dec 2001 03:34:16



Quote:

> I'm starting a kit this weekend that comes with two 30 gm bags
> of oak. If I decide to age on the lees am I going to end up letting
> the wine take up too much flavour from the oak?  I guess the
> question is really, does the wine pretty much leach out all of the
> flavour in a couple of days and thus aging on the lees won't make
> any difference in the final amount of oak?

> Don

Hi Don,

Wine penetrates the first millimeter of oak in a few days, but several
months are required to penetrate five or six millimeters.  Consequently, oak
extraction time pretty much depends on the size of the chips.  For very fine
chips...."Extraction is quite fast and takes only a few hours to reach
equilibrium."  See  "Concepts in Wine Chemistry" by Yair Margalait, page
235.

I often age wine on the lees and aalso use wood chips.  I do taste the wine
occasionally to keep track of things.  You can rack both the wine and most
of the lees off  the chips if necessary.

Good luck,
lum

 
 
 

kit oak and aging on the lees

Post by Don Shesnick » Sun, 02 Dec 2001 05:10:01


Quote:
> Wine penetrates the first millimeter of oak in a few days, but several
> months are required to penetrate five or six millimeters.  Consequently, oak
> extraction time pretty much depends on the size of the chips.  For very fine
> chips...."Extraction is quite fast and takes only a few hours to reach
> equilibrium."  See  "Concepts in Wine Chemistry" by Yair Margalait, page
> 235.

> I often age wine on the lees and aalso use wood chips.  I do taste the wine
> occasionally to keep track of things.  You can rack both the wine and most
> of the lees off  the chips if necessary.

If I remember correctly it felt like very fine chips inside the bags. Just to
be safe as you cannot remove the oak flavour, I may put 1 1/2 in and add
the other 1/2 down the road after some justified tasting.

Incidently, I sent an email to BrewKing and they said the kit (Valpolicella)
was suppose to have two 30 gm bags of chips. Their supplier delivers it in
30 gm batches. Makes sense for a kit manufacturer who might have lightly
oaked and heavier oaked kits. A packing list would be a good idea though.

Don