Richie_asg1
Junior Member
I've noticed my local garden centre is selling old oak staves from whisky barrels quite cheaply...and I have power tools - so I can make plenty of wood chips. But they are also available in bags for smokers and BBQ's.
Would it be best to sterilise them by steaming before adding to anything? Also at what point would I use them for a flavouring of a deep red fruit wine (like a hedgerow and elderberry). Would they go in at the beginning when the yeast is active or more traditionally during the whole of the ageing process?
Would it be best to sterilise them by steaming before adding to anything? Also at what point would I use them for a flavouring of a deep red fruit wine (like a hedgerow and elderberry). Would they go in at the beginning when the yeast is active or more traditionally during the whole of the ageing process?