DetailsThese chips were roasted between 350 - 375 °F to give them a medium toast. American Oak Chips will allow you to imitate storing your wine in an oak barrel without the expense. A medium toast will give you notes of vanilla and caramel. Add more complexity to your wine by using oak chips. American oak chips have more bite, or aggressive flavor, than French oak chips. For white wine, 1 cup of chips is recommended. Try 2 cups for a red wine. Simply boil in water for 10 minutes, then drain and place the chips in your plastic or glass fermenter before transferring. 1 Lb. size.
- Details & Instructions
4.8 / 5.016 ReviewsJust like the pictureI just got some of these delivered today and they look great! Some nice chunks, but not too big. They look just like the picture. Perfect for use with a carboy. This was part of my second order from Midwest and their quality, pricing, and customer service has been outstanding. Cheers!December 14, 2011They work, good oak tasteI put them in the secondary for a porter and bottled 2 weeks later. There was a good oak flavor, just right. Next time I buy these (for the next porter) I will experiment and leave them in a week longer.January 28, 2013Great Oak tasteI made an oaked beer and used just 1 ounce, soaked in whisky for a month. Really good taste. These are powerful because of their large surface area so don't put too much in your beer unless you love the taste of oak.February 23, 2013Oak stoutI soaked some of these in some bourbon and then added to my secondary in a hop bag and the result was perfect. You could taste the whiskey and oak notes in the just the right amount, present, but not overpowering.February 28, 2013Nice Oak tasteI use these in porter and bourbon beer._x000D__x000D_These have a lot of surface area so be careful about now over oaking what you are making. It doesn't matter if the chips are small, they wont end up in your beer or wine, and they will have even more surface area._x000D__x000D_What I do is use one once, and take a weekly sample after 2 weeks._x000D__x000D_When I make Bourbon beer I soak these in Bourbon for 2 weeks, then pour only the bourbon into the secondary. You can try 3 weeks, but a month may become over oaked.March 4, 2013nice flavorused these in a porter and let it age and you could really taste it. the vanilla hint that it gives your recipe is wonderful.May 15, 2013good aged flavorthese chips in the secondary really give that good, aged, vanilla flavor. simple to use and very effective. i've used in porters and a mead and had good resultsMay 31, 2013wonderful flavorThese chips give a wonderful roasted vanilla flavorJune 10, 2013Nice flavorI used these in a Porter and it had a very nice Oak flavor. I let the cubes sit in the secondary for 4 weeks. Then after kegging, it sat another month and was ready._x000D_These are better than oak chips, and take longer to give their flavor, but you have better control.July 22, 2013Gives a lot of oak characterThese chips give off a lot of oak character, and much faster than oak cubes I've used in some kits. Its a good strong oak flavor and aroma and goes well in darker and stronger beers.August 3, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 2 answershow much would you use in a ONE GALLON Wine ferment? or do you only put in secondary? thanks for any help!BEST ANSWER: You put it in either during a primary or secondary, roughly the same amount as well, but you can get more flavor out of the oak during secondary, since it will age for longer. Only about 1-2 ounces is neededHow long do you toast them at this temperature?BEST ANSWER: These are already toasted to "medium" level, and are ready to use in wine or beer. It's a good idea to boil them for a short time to sterilize them before use, though. -Mike W, Midwest Supplies