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Oak Chips for Wine and Whiskey
2022,682 Select options

Oak Chips for Wine and Whiskey

2022,682

Oak chips are used in making French Red Wine with traditional Oak barrel flavors, cask-aged beers, and oak flavored coffee. Give those elusive European cask flavors to your homemade wine kits without breaking your bank.

Made from barrel-making oak wood chippings. Guaranteed to made up of heartwood and not bark/sapwood. These oak chips are seasoned for 24 hours and then kiln roasted to produce optimal color, flavors and aromas.

(70 customer reviews)
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Get a European cask-aged touch in your drinks through French Oak chips. Add 1-4gm and wait for 2-4 weeks for the full flavor to develop. It is charred enough to release that much-coveted golden whole-bodied color and flavors. These are lightly toasted barrel chips, but you can toast them further to desirable darkness by keeping them in the OTG oven (180 Degree heat setting for 2 hours)

Oak chips inside a stainless steel conical fermenter is used in the industry extensively for full-bodied red wine (which is high in tannins and phenols), cask-aged beers, and whiskey production.

Dosage for Oak Chips

Unlike Oak Barrels, these are inexpensive and don’t harbor bacteria that can cause vinegar infection in your precious brew. Also, wooden barrels are prone to leaking and cracking which needs copious amounts of beeswax and carpentry to be usable. These use and throw chips (1gm per liter) is a perfect substitute.

Application

  1. During alcoholic fermentation, adding new wood improves the tannin structure and stabilizes the color in red wines. The beer, wine, whisky gains almond and dried fruit aromas with no obtrusive woodiness.
  2. These Oak Chips are Medium toasted and better added during aging to increase a porter, stout, whisky, rum, or wine’s aromatic complexity.
  3. Soak the oak chips in boiling water/neutral spirit (vodka) for a few minutes to sterilize them before adding them to the fermenter.
  4. Please note that the oak chips are lighter in weight and may float on top of the beer in the fermenter when added directly. We recommend adding oak chips into a clean and sterile nylon hop bag with something heavy and inert such as a glass marble(sterilized) so that the oak chips are soaked completely in the beer.

For more details on why chips are better than Oak barrels, please refer to the product comparison page. On the process please refer to this academic paper.

It can also be used to give the golden whiskey-like color/flavors to clear spirits (preferably 190 proof) that you purchased from a licensed liquor shop.

Using Oak Chips to Age homebrew

70 reviews for Oak Chips for Wine and Whiskey

4.5
Based on 70 reviews

Customer Images

Image #1 from Rana
Image #1 from Rana

Rana

THE CHIPS ARE A BIT TOO CHARRED AND WHILE THERE IS AN OAK FLAVOUR AND A GOLDEN COLOUR AFTER JUST 7 DAYS, THERE IS ALSO A TASTE OF THE COAL INSTEAD OF SMOKINESS. I THINK IT MAYBE BECAUSE IT IS TOO CHARRED. I HAD EXPERIMENTED THIS ON MY SAKE WHICH I MADE THE TRADITIONAL JAPANESE WAY WITH KOJI AND YEAST AND NOT THE CHINESE RICE BALL.

Image #1 from Rana
  1. devbrat.mandal (verified owner)

    I have ordered, Yeast, Pectinase Enzyme, potassium sorbate & Oak chips, I am satisfied with all the products quality except Oak Chips. I doesn’t produce that colour and aroma in (grape) Wine.

    • Ankur (store manager)

      Debbrat Oak chips will introduce cask/barrel aged wine flavors in the wine. it usually take 3 weeks to get the best results

  2. Nataraj Krishna (verified owner)

    Unmatched quality, we are so happy. But one suggestion is please guide us if are stuck and if we call you over mobile… Because you are the master and we need your guidance and suggestions to improve our quality by your products.

  3. Anonymous (verified owner)

    Very good

    • Ankur (store manager)

      Thanks Wilson

  4. Anonymous (verified owner)

    good

    • Ankur (store manager)

      Thanks Leo

  5. Subir Mazumdar (verified owner)

    Used cinnamon, clove and oak chips for flavour. I think made a mistake by adding 20gm of cinnamon for a 8 litre batch which masked the oak chips flavour. Actually cinnamon over powered all others. So can’t actually say whether oak chips was okay, good or anything for that matter.

    • Ankur (store manager)

      i would use 1/3-1/4 of the quantity of cinnamon spices that you used.

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