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Oak Lab - Convection Bung Insert
Item No.
98-CONVECTBUNG
The Oak Lab™ Convection line uses long-cycle convection oven toasting, yielding a uniform toast throughout the oak and resulting in a multitude of aromas and increased mouthfeel. Key Characteristics Complex, full-bodied mouthfeel Auto-controlled temperatures Consistent results Wide range of profiles
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Description
The Oak Lab™ Convection line uses long-cycle convection oven toasting, yielding a uniform toast throughout the oak and resulting in a multitude of aromas and increased mouthfeel.
Key Characteristics
- Complex, full-bodied mouthfeel
- Auto-controlled temperatures
- Consistent results
- Wide range of profiles
- Slow-toasting ensures best oak compound extractions
Available in two Profiles: MR29 and DR11.
Profile # | Aromas | Mouthfeel |
DR11 | Coconut, Vanilla, Medium Oak Character | Adds Soft Tannins, Increases Volume |
MR29 | Vanilla, Spice, Medium Oak Character, Butterscotch, Smoke | Increased Volume and Balance |
Bung sleeves are added during the fermentation and aging process. Bung sleeves are added to barrels directly through the bung hole. Each sleeve is made of 20 sections of oak in food grade polyethylene netting and fastened to the barrel bung with a #304 stainless steel eyelet.
Size: 15 sections — 9" x 1" x 3/8”
Surface area: 5.5 sq. ft.
Dosage rate: 1 per 60 gallons
Contact time: 1-12 per gallon
Wood variety: Quercus petrea
Specifications
| Brand | The Oak Lab |
| Product Format | Bung Insert |
| Type of Oak | French Oak |