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French Medium Toast Oak Cubes

French Medium Toast Oak Cubes

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Description

Oak cubes approximately 1 cm square, made from seasoned French Oak and produced in the USA. Oak cubes take longer to impart their character to the wine than chips, but the flavor can be superior due to the higher volume of unexposed wood in the cube. Medium toast is our most popular level and provides good oak flavor and character. Recommended usage is 2 oz to 4 oz per 5 gallons of wine.

Community Q&A

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Browse 2 questions Browse 2 questions and 21 answers
Why did you choose this?
MoreFlavor Store
I like medium toast french oak and this was a less expensive alternative to the other cubes. I like cubes because I tend to leave my red wine on oak for at least 6 months
Joe F on Nov 6, 2020
Adding to Flanders Red Ale
Kenneth S on Oct 28, 2020
I like medium toast french oak and this was a less expensive alternative to the other cubes. I like cubes because I tend to leave my red wine on oak for at least 6 months
Joe F on Nov 6, 2020
specific recipe
David R on Oct 29, 2020
Adding to Flanders Red Ale
Kenneth S on Oct 28, 2020
Used it before
Gerald J on Sep 25, 2020
Favorite
James A on Sep 24, 2020
variant of recommended for rye kit
Greg P on Sep 16, 2020
I have used this product before and love the flavor it imparts to the wine
Anthoula R on Jun 6, 2020
flavoring mead
Kenneth L on Apr 14, 2020
my wine requires this treatment
Carolyn R on Nov 25, 2019
Reasonably priced, like to medium oak.
Jason S on Jan 26, 2019
better value in larger size, oak keeps forever
Peter J on Oct 10, 2018
Adds great tannins to dark fruited meads
Valued C on Aug 20, 2018
Have used with much success
Pete A on Feb 17, 2018
specific recipe
David R on Oct 29, 2020
Used it before
Gerald J on Sep 25, 2020
Should these cubes be soaked in potassium metabisulfite before being put into a 5-gallon carboy?
Peter M. Christie on Oct 3, 2020
BEST ANSWER: Some people do recommend treating the oak cubes with potassium metabisulfite solution. Pambianchi "Techniques in Home Winemaking" (2012) recommends just rinsing in cool water. At pp. 334-335. I have done it both ways. My recommendation is to use metabisulfite if you are treating wine (i.e. late stage addition) and that either method can be used during primary fermentation.
Reviews

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excellent product
I love the ease of use and the fklavor it imparts
June 27, 2020
Purchased
5 months ago