French Oak Chips - Medium Plus Toast - 1 lb - Treats 20-60 Gal Red Wine or 120-240 Gal White Wine

Single use oak chips are the most cost effective way to add oak character to your wine or augment oak barrels that have seen several seasons.

How to Decide on Oak Toast Level and Country of Origin:

  • Differences between Medium toast vs. dark toast?
    • Medium toast is a less intense toasting which keeps the oak closer to its natural flavor - woodier and more tannic.
    • Dark toast provides more flavor complexity due to higher levels of wood breakdown products such as vanillin, and contains less tannin.
  • American oak vs. French oak?
    • American oak typically has a lighter, fruitier character with flavors of coconut.
    • French oak has a somewhat richer, spicier character with notes of cinnamon or nutmeg.
How to Use

Red Wine Usage Rates

  • For 100% new barrel impact use ¾ oz per gallon of red wine.  In a 5 gallon carboy, use maximum 3.5 oz of chips.
  • For 1/3 new barrel impact use 1/4 oz per gallon of red wine.  In a 5 gallon carboy, use maximum 1.25 oz of chips.

White Wine Usage Rates

  • Use 2-4 grams per gallon.  In a 5 gallon carboy, use 1/3 - 2/3 oz of chips (10-20 grams).

Contact Time

  • Allow a minimum of 1 week for extraction.


There are several points in the winemaking process where you may want to supplement the tannins in your grapes with professional grade tannin products and oak for enhancement of your wine. This discussion explains those products and their usage in three functional groups:

Sacrificial Fermentation Tannins, Cellaring Tannins, and Finishing Tannins.



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Pickup Locations Available for This Item

The Beverage People Warehouse, Santa Rosa.

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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.


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