Hi,
Laura and I are going to rack soon, and, depending on what we find, we may want to add wood chips. I'm thinking it's a way of bringing the content of the cboys up to the rim. I'm also thinking that even if we have to rack one last time before bottling, there's no harm in introducing the wood at this point.
We should also take a look at corks and other supplies before we place the order. Do you guys want to go through the supplies and place the order, or do you want us to come join you--perhaps one evening this week?
Best,
Bernardo and Laura
1 comment:
B, we're a few corks shy of 48 - that's the colmated natural cork, 1.5 inch, from piwine: 100 for $25.50. (Last year we also bought 100 of the twice as expensive Scott UF grade corks.) Use them or no - if you don't Peter likely will when he gets around to his 2007 carboys. If you're ordering, get what you think you'll need and maybe a bit more - I'm guessing Lori and I will have most of our wine in bulk for year or more.
Re the oak, just as an FYI, the last two oaks we've used are:
(1) 2007 (yours and ours), Stavin medium toast beans, purchased from The Grape and Granary, 1 lb for about $17. (PI doesn't or didn't carry Stavin, and I wanted to try it.)
(2) 2007 (Peter's, not added until a few months ago), Barrel Mill American medium toast spirals (http://www.thegrape.net/browse.cfm/2,1513.html, but I do think also available at PI). Haven't tasted the result of these yet, but they are VERY easy to use and a heck of a lot easier to remove than the chips or beans.
That's the scoop.
Onward and upward
Post a Comment