These 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.
Customer ReviewsWrite a review
I 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.
They did the trick and made a beautiful mead with notes of toasted bread and vanilla. Very pleased.
2.5 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.
Just what I need to do A bourbon porter look so forward to getting it started
The 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.