Introduces desirable flavours and aromas into wine (including vanilla, smoke, and wood-like flavours) all associated with high-quality, barrel-aged wines. Add directly to finished wine* in secondary fermenter. Use approximately 50 g per 23 litres Leave two weeks and then taste the wine every two to three days. When desired oakiness is achieved, rack the wine into clean carboy. If not oaky enough add an additional 25-g per 23 litres and repeat the waiting and tasting period.
*This is for winemaking from fresh juice. If you are making a wine kit-please refer to the instructions for the time to add the oak chips.