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Oak chips from wine making

bodski
bodski Posts: 463
in EggHead Forum
I'm making my first batch of wine which included some French oak chips. I just transferred to the secondary carboy and the soaked wine chips are left behind. Has anyone here ever used chips from winemaking in the Egg?

Cincinnati

LBGE, Weber Kettle

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Comments

  • bud812
    bud812 Posts: 1,869
    Yep.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • lousubcap
    lousubcap Posts: 36,789
    Let's give this a go-wine chips and smoke wood and Q.  Did I miss the obvious...All kidding aside, I would run with those in a heart beat.  Probably best with a beef cut to enjoy the aromatics.  YMMV-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Tinyfish
    Tinyfish Posts: 1,755
    Sound like a winner.
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  • YukonRon
    YukonRon Posts: 17,261
    I have used chips/chunks from French white oak wine barrels. Amazing smoke flavors. I used chips from white wine barrels and red wine barrels. Either choice yields amazing results on anything you choose to cook.
    Good Luck, I know you will enjoy.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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