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	<title>oak &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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	<title>oak &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>Barrel Aging Process</title>
		<link>https://wine.bkfazekas.com/barrel-aging-process/</link>
					<comments>https://wine.bkfazekas.com/barrel-aging-process/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Tue, 04 Apr 2023 19:39:40 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[aging red wine]]></category>
		<category><![CDATA[barrel]]></category>
		<category><![CDATA[cubes]]></category>
		<category><![CDATA[oak]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=4854</guid>

					<description><![CDATA[updated 12/31/2024 A question was posted on WineMakingTalk in April 2023, asking about the process folks use for their barrels. I wrote a reply, which formed the basis for this post. Following is my&#46;&#46;&#46;]]></description>
		
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		<title>Comparison of Oak Adjuncts</title>
		<link>https://wine.bkfazekas.com/comparison-of-oak-adjuncts/</link>
					<comments>https://wine.bkfazekas.com/comparison-of-oak-adjuncts/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Thu, 27 Oct 2022 13:39:38 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[aging]]></category>
		<category><![CDATA[chips]]></category>
		<category><![CDATA[cubes]]></category>
		<category><![CDATA[dust]]></category>
		<category><![CDATA[oak]]></category>
		<category><![CDATA[spirals]]></category>
		<category><![CDATA[staves]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=4621</guid>

					<description><![CDATA[Updated 10/27/2022 Winemakers typically want to flavor their red wines, some white wines, and occasionally fruit wines with oak. It&#8217;s common to add oak adjuncts (products made of oak specifically for winemaking) to carboys&#46;&#46;&#46;]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
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		<title>Making a Big Red</title>
		<link>https://wine.bkfazekas.com/making-a-big-red/</link>
					<comments>https://wine.bkfazekas.com/making-a-big-red/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Wed, 20 Apr 2022 22:17:10 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[big wine]]></category>
		<category><![CDATA[oak]]></category>
		<category><![CDATA[red wine]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=4080</guid>

					<description><![CDATA[Updated 08/21/2023 On WineMakingTalk, a lot of folks ask about making a &#8220;big red&#8221; or a &#8220;100 point red&#8221;. This makes sense &#8212; every home winemaker wants to make an amazing wine that is&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Fermentation vs Aging Oak</title>
		<link>https://wine.bkfazekas.com/fermentation-vs-aging-oak/</link>
					<comments>https://wine.bkfazekas.com/fermentation-vs-aging-oak/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 06 Dec 2021 19:05:23 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[aging]]></category>
		<category><![CDATA[oak]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=3577</guid>

					<description><![CDATA[updated 09/12/2024 A common point of confusion among new winemakers is the usage of oak adjuncts in the winemaking process. Some are added before fermentation, some after fermentation, and there are numerous types: dust,&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>How Long to Bulk Age Wine</title>
		<link>https://wine.bkfazekas.com/how-long-to-bulk-age-wine/</link>
					<comments>https://wine.bkfazekas.com/how-long-to-bulk-age-wine/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Wed, 05 May 2021 20:20:13 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[barrels]]></category>
		<category><![CDATA[oak]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=2473</guid>

					<description><![CDATA[updated 05/05/2021 &#8220;How long to bulk age wine?&#8221; is a common discussion / area of disagreement in home winemaking. Ask 10 winemakers, you&#8217;ll get at least 11 opinions. Note: In October 2018 I published&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>Why Used Barrels?</title>
		<link>https://wine.bkfazekas.com/why-used-barrels/</link>
					<comments>https://wine.bkfazekas.com/why-used-barrels/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 15 Mar 2021 16:16:37 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[barrels]]></category>
		<category><![CDATA[oak]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=2328</guid>

					<description><![CDATA[updated 05/06/2021 I own two 54 liter barrels manufactured in 2010, making them 11 years old. Folks have asked me why I purchased used barrels. Let me count the ways (reasons): Benefits of Barrels&#46;&#46;&#46;]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Oak Stix Experiment</title>
		<link>https://wine.bkfazekas.com/oak-stix-experiment/</link>
					<comments>https://wine.bkfazekas.com/oak-stix-experiment/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sun, 28 Feb 2021 19:03:53 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[oak]]></category>
		<category><![CDATA[red wine]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=2287</guid>

					<description><![CDATA[updated 08/10/2023 This post documents the background and progress of an experiment I am conducting using Next Level Oak oak kits. In this experiment I am comparing the effects of American, French, and Hungarian&#46;&#46;&#46;]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
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