[Growwine] adding oak to chard , now

[Wayne Holland]

I use oak sticks cut to 3/4 the carboy height (for easy removal) and  
width appropriate for the carboy mouth. They will sink eventually. I  
toast them on the BBQ. Low heat - you want a penetrating toast, not  
just the surface. If you have not done a malo-lactic ferment, you may  
find one starting up as the oak seems to be ideal for hosting the  
bacteria. Sulphite will prevent that of course. Two sticks should  
give a nice effect.

wayne
On 29-Mar-08, at 7:06 AM, Laura wrote:

> I have some 2007 Chard which I just bottled. My sister is a Chard  
> snob and
> likes it but would like to taste a little oak.
> As I have 2 carboys still not bottled I thought I might experiment  
> with oak
> sticks, chips, shaving....
> Suggestions ?  As I have 2 left I could try 2 different treatments.
>
> Laura
>
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