Oak chips?

[alcopop]

I want to add Oak chips to some wines Elderberry, Blackberry some mixed and similar wines what type of oak is recommended American/French, light toast or are there any types that you think I should try.
Also when do I add them and for how long.
Any help would be appreciated.
Terry

[Duffbeer]

I want to add Oak chips to some wines Elderberry, Blackberry some mixed and similar wines what type of oak is recommended American/French, light toast or are there any types that you think I should try.
Also when do I add them and for how long.
Any help would be appreciated.
Terry

Heavy toasted oak will compliment full bodied reds such as elderberry, American or French is down to preference, I find American oak a little lighter than French.
I tend to work on the basis of 50g of oak to 5 gallon for any period between 2 to 6 weeks tasting weekly after the second week and racking when I'm happy with the oak profile, don't over do it as you can add more later.

[alcopop]

Thanks Karl.
Just read the Champers tutorial again, got the bottles just need stoppers and cages before I start.
Terry

[Darren]

Ive got 2 gallon of Elderberry that has finished fermenting one gallon i am going to leave but one gallon i am going put some oak in would you rack degass stabalise and then oak or would you oak then in a few weeks time rack degass and stabalise

[Duffbeer]

I would rack & stabalise then oak.

[Darren]

Thanks Karl