Oak Powder

[LewisA]

I have acquired some oak powder (homemade saw-dust syle ) and I just have a couple of questions:

1) How do you treat them for use in the fermenter or can they just be used in the pure form?

2) A cider recipe I have seen requires the use of 5 ounces of oak chips for 5 gal, obviously the surface area is different therefore how much powder should I use to give the equivalent amount of oakiness compared to chips?

Many Thanks

 

[LewisA]

Anyone ?

 

[oldbloke]

Oak for wine aging is normally French or American oak, and charred.
Copying the barrels used by Real Vintners.
Other oaks may be too bitter. The carbon from the charring may be important.
I wouldn't risk this particular oak powder in wine: use it on the bbq.
But it might work. I'm not exactly an expert.
I'm going to drop in on the fancy furniture shop in town soon and ask if they use the right kind of oak, and if so do they have any offcuts?

 

[graysalchemy]

The carbon acts a charcoal filter and helps remove undesirable flavours well that is why they do it in whisky anyway.

 

[LewisA]

Ok Ok cheers for your replies guys :)

Won't risk it on a good batch, will try it on a cheap one :)