Oak Flavoring Tube (Stainless Steel)

Instructions: (Wash and sterilize before using the Oak Flavoring Tubes)Remove the bottom silicone stopper of the Oak Flavoring Tube and fill the tube with oak beans/cubes and/or oak chips as stated below. Once loaded, replace the bottom stopper firmly and, carefully lower the Oak Flavoring Tube into the carboy/demijohn. Snake the nylon line through the hole of the carboy/demijohn bung and tie the tag on the end of the nylon line and allow the bung, line and tag to hang on the side of the carboy/demijohn while you fill the vessel with wine. Firmly place the bung with the nylon coming out of the hole and stick in the airlock which will hold the Oak Flavoring Tube at the correct position in the carboy/demijohn.If you're adding to a carboy/demijohn that is filled with wine, siphon off approximately 750 ml (a wine bottle size); insert the tube into the wine and top off the vessel.Carboys - 5/6 Gallon (1" X 16")Oak /Cubes 1.5 - 2.5oz. Start on the lower side (1.5 oz) and allow the oak to stay inthe wine for at least 8 weeks. Thereafter, begin tasting thewine and if more oak is needed, re-load the tube with 1.0 ozof fresh oak and taste more frequently.Oak Chips 1.0 - 2.0 oz. Again begin on the lower side (1.0oz) and tasting shouldbegin after 2 weeks and every week thereafter until thedesired level is reach. As the size of oak chips are irregularabsorption occurs quickly.Demijohns 14 gallons and 30 gallon Barrel (1 1/2" X 19 1/2")Use the same technique as shown for the carboys but multiply the dose rate by 3 (1.5oz X 3= 4.5oz) to compensate for the larger vessel and the larger Oak Flavoring Tube.The Oak Flavoring Tubes is made from 304 stainless steel and the plugs are silicone. A nylon line is used to suspend the tube and a tag is included to record the date and the amount of oak used. The Oak Flavoring Tubes should be washed and sterilized before each use.