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French Medium Toast Oak Chips

French Medium Toast Oak Chips

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Description

Add the “aged in oak” flavor to your wine without the oak barrel!

Our high quality, yet inexpensive French oak chips come from a local cooper in Napa, California. Medium Toast. 

California Recipients: WARNING: Cancer - www.P65Warnings.ca.gov
 
OriginFrench
Community Q&A
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Browse 2 questions Browse 2 questions and 20 answers
Why did you choose this?
MoreFlavor Store
because all the cool kids are doing it
Jason T on Jan 24, 2020
Need to oak my red, good price
Fred M on Nov 4, 2019
because all the cool kids are doing it
Jason T on Jan 24, 2020
Cheaper than a barrel
Timothy P on Dec 16, 2019
Need to oak my red, good price
Fred M on Nov 4, 2019
wine!
andy s on Oct 6, 2019
used it before
Ken Y on Sep 14, 2019
for fermentation
Doug on Sep 12, 2019
Good product
robert k on Aug 28, 2019
to start oak flavoring beer
STEPHEN J P on Jul 24, 2019
Rye beer recipe
Peter J Berry on May 29, 2019
My usual choice.
Don B on May 3, 2019
For beer
Keith E on Mar 24, 2019
To supplement neutral oak barrels
Greg Thomsen on Jan 12, 2019
Great for cabernet
Roger H on Dec 14, 2018
works for me
Michael C on Oct 22, 2018
For Brewing
Valued C on Sep 29, 2018
Hoping to help color stabilization, etc. during fermentation. Not really going for heavy "oaky" effect on finished wine.
James K on Aug 18, 2018
Recommended for use during fermentation/1st try
Harry Jones on Aug 6, 2018
for wine enhancement
Ann F on Jan 29, 2018
I'm adding to an Oatmeal Stout that I am keg conditioning.
Patrick C on Jan 18, 2018
Cheaper than a barrel
Timothy P on Dec 16, 2019
wine!
andy s on Oct 6, 2019
I have my porter in the secondary fermenter together with the oak chips which I soaked in portwine for 2-3weeks. My beer is now in contact for 2 weeks with this chips but I can't taste any oak or portwine flavour. I have 3gal of porter and 1.5oz of soaked chips (french oak medium) in the secondary. I'm a bit confused that I can't taste any flavour at all. Will this take much longer than expected, let's say 3-4months? I did read up on this topic but got different inputs, some sources say a few days or max 1-2 weeks, other sources mention 3-4 months. Just curious if I should soak and add some chips again or just wait a few weeks/months and taste once a week or so. Any input is highly appreciated.
Jan Rickenbach on Aug 23, 2018
BEST ANSWER: Hello Jan - I don't think it would hurt to add more soaked chips. It should not take 3-4 months to transfer flavors this way.
Reviews
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Much better than oak powder.
My wine and the wine making process are much improved by using this instead of powdered oak. I use it during fermentation and crush is easier as this strains out. I can use various types and toasts to get the oak profile I want. I even use small amounts in white wine.
December 28, 2019
Purchased
 1 month ago
Recipes
I have bought and used these for different recipes. I prefer my whiskey in oak. I guess I haven't made a real connection with oak in ale yet. That being said their wasn't a bunch of fines in this. It was perfect for the recipes I was using.
May 1, 2014
 
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