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. 5 Lb. size.
- Details & Instructions
4.8 / 5.020 Reviewsbarrel age w/o the barrelI put 4oz of chips in three mason jars with: Port Wine, Jamison, Brandy. That ages for 6 months. I make a Port Wine Porter, a irish red ale and a milk stout all age for 6 months with the chips added. I have also made a scotch scotch ale.April 3, 2019Purchased
2 months agoMedium Toasted Oak ChipsThey did the trick and made a beautiful mead with notes of toasted bread and vanilla. Very pleased.December 17, 2018Purchased
6 months agoBourbon Barrel Stout Without the Barrel2.5 oz of oak chips soaked in extra aged Jim Beam for 3 weeks. Pitched in secondary fermention of a Stout recipe for 2 weeks. Very drinkable Bourbon Barrel Stout.October 1, 2017Purchased
1 year agoWoodyJust what I need to do A bourbon porter look so forward to getting it startedApril 23, 2017Purchased
over 2 years agoAdds oak flavor quicklyThe chips add oak flavor a lot faster than the cubes do. I made a strong oaked Bourbon beer with a hint of vanilla behind the oakiness. I soaked the cubes for a couple of weeks then added them to the secondary.January 27, 2014December 31, 2013Nice oak flavorThe chips give a nice oak flavor. I soak them for two weeks and sample so I don't over oak. To sanitize them try using a steamer.December 26, 2013easy way to add oak flavorJust soak these for a week and then start tasting every few days until you have the intensity you desire. Much more surface area than cubes, these give off flavor quickly.October 19, 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, 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, 2013
- Customer Q&A
Browse 5 questions Browse 5 questions and 11 answersWill these chips fit in oak flavoring tubes for 5 or 6 gallon carboys?BEST ANSWER: We have not used flavoring tubes. We just add the chips directly into the carboys during the 1st & 2nd racking. We then remove the chips from the carboys when emptied. Hope this helps.Are these white, red or a combination oak chips?BEST ANSWER: I bought the American medium toast oak chips last year and they look brown in color so you might call them red. My wife doesn't like a strong oak flavor so I added about 1/2 the recommended amount. The amount I added was 1 tablespoon per gallon of merlot. We love the taste of the wine and I expect to do the same this year.how 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 SuppliesA cup of chips for how many liters?