I'm interested in opinions if anyone has one. I'm in the process of planning a sour and have a question about the oak cubes I plan to drop in the secondary. I will be soaking the oak in wine for the two weeks prior to racking to secondary. I'm wondering whether this soaking in wine will sufficiently sanitize the cubes. Then again, given this is a sour using dregs from a bottle of La Roja, I'm wondering how concerned I even need to make myself about the oak. Any help is appreciated.
I don't sanitize any of my French Oak that I put into my sours. No real need to worry, anything living on/in the oak will help add complexity if it can survive in the beer, and any unwanted stuff probably wouldn't survive the alcohol and pH of the fermented beer.
