Thought everyone might be interested in this re-post of Oak Chip
Tips from Ed Goist.
Here are some general tips on using chips:
ADDING OAK CHIPS:
Oaking levels vary a great deal based upon personal preference. To
determine the oaking characters you find appealing, you will need to
experiment with respect to:
-Type of oak used (granular, chips or cubes)
-Time introduced (at the beginning, sometime in the middle, when bulk
aging, or some combination of the three)
-Usage Concentration (most recommended dosages are in the range of
0.25 - .70 oz/USGal [1.8 - 5.2 g/L])
-Duration of exposure (anywhere from 2 weeks to 1+ year [generally, the
higher the concentration, the lower the required exposure time])
I can tell you though, that, based on extensive experimentation &
personal oaking preferences, here is what I have successfully used with
medium & full-bodied reds:
1. During fermentation: "Oak-Mor" American white Oak Powder, used
untreated (right out of the bag) at about 1.7 grams per liter. After
the fermentation simply rack the wine as usual.
2. After the wine is finished (after fining, cold stabilization & bulk
aging): Medium toast, French Allier white oak chips (from "World
Cooperage"), used after being "heat sanitized" for 30 minutes in an
oven at 250F, at a rate of 0.67 oz per USGal (5.0 g/L) with a contact
time of 30 - 35 days. Rack off of the chips, adjust free SO2 levels &
bulk age for an additional 30+ days.
I do not do any additional fining after the oaking & I do not filter. I
love the added, deep color from the chips. This process will give you
significant vanilla, cedar & tobacco oak descriptors.
Finally; this vintage, I am experimenting with a new oaking process on
all of my reds (California Rhone blend, California Petit Sirah & Estate
Baco Noir). Specifically; I am using StaVin
(http://www.stavin.com/homewinemaker.htm) , medium toast French oak
cubes introduced into the primary fermenter & retained in the wine
throughout the entire process (the cubes are rinsed, sanitized [with
my ?One-Step? sanitizing solution, not heat sanitized], re-rinsed and
added back at each racking). I am using the cubes at the upper range of
the recommended concentration (3.5 oz per 6 USGallons [4.31g/L]). So
far the results of this process are encouraging.
Experiment and have fun!
Hope This Helps: