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11/22/2012 – How many times can you use each Xoaker bead? Is it depleted after 4 months of aging?
Response From Xtraoak / XtraChene: We would like to thank you for your interest in Xtraoak.
Xoakers are a fantastic tool for oak additions to neutral barrels, tanks, carboys or kegs. The recommended contact time is 4 months, with a dosage of 1 oak sphere per gallon.
However, depending on the wine's structure, concentration, and varietal (longer contact times for richer wines, in comparison to lighter wines or white wine), along with the flavor profile (French or American oak; light, medium, or medium plus toasts), you choose, the contact time can be longer, up to 6 - 8 months, depending on whether they are used for fermentation and aging or just for aging.
So the usage is unique (one-time usage only), and the wood is exhausted after the period of time used.
11/12/2012 – This question and answer correspondence was via email but we thought it would be helpful to anyone interested.
xtraoak product samples
I received your pamphlet at last years' Midwest Grape and Wine conference and viewed your online store which gave this address to request samples.
I was particularly interested in the XOAKERS and STAVETTES, wanting to test them on approx. 60 gal. each, of this year's Chambourcin and Chardonel wine.
Which "toast" level would you recommend for each variety mentioned above? French or American Oak?
I rely on your expertise and would like samples sent to me at the address below.
Thank you,
Dan
Response From Xtraoak / XtraChene: Hello Dan,
Since you mention 60 gallon quantities, does this mean that you will be adding the oak to barrels? Our Xoakers are ideal for this application because you can add them through the bung hole, and after the aging is complete (and the wine is racked), you can wash / roll them back out of the barrel.
Our Stavettes are designed for tank use specifically, and come in 20 lb increments only (enough for about 500 gallons). Regarding choice of American or French and toast level: these decisions, of course, are style specific, so perhaps you have had some preference in the past?
For Chardonel, French oak might be the better choice because it offers a somewhat subtler oak impression than the American. Medium toast would be a good choice, I think, (vanilla, spice, graham cracker). For your Chambourcin, you might consider American oak.
Here in Sonoma County, I have a number of customers using American oak with their Zinfandels and Syrahs. I think Chambourcin may offer some similar up-front fruit flavors and aromas (or even something like a Gamay), and our American oak can add some sweet, toasty elements to highlight these fruit qualities, but also add some nice depth of
flavor to the middle palate (vanilla, roasted marshmallow, spice, brown sugar). A medium toast will have more impact on the middle palate and the our medium plus toast will tend to show more on the finish. We can provide some samples of both of these products to you, and I will include both origins of oak in medium and medium plus toasts.
I hope this information is helpful.
Best Wishes,
Brian
11/26/2011 – How many Xoaker balls are there in a pound?
Response From Xtraoak / XtraChene: The number of Xoakers (spheres), depends on the density of
the wood and the toast level. As American oak is denser,
compared to French oak, on average there are:
60 Xoakers per pound for the American oak and 70 Xoakers per pound for the French oak.
The dosage in the barrel or in a carboy is 1 - 2 spheres per gallon.
If you add 1 sphere per gallon, the impact will be lower,
but better for a longer contact time. It's all dependent on
the wine's concentration and it's ability to support oak.
For example, with a strong Zinfandel or Cabernet, you can
easily add 2 spheres per gallon. But with white wine or Pinot Noir,
you must be careful with oak additions. It is very important to taste the wine regularly,
to estimate the best time to do the final racking.
The recommended exposure time is 3 or 4 months.
Thank you,
The Xtraoak Team
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