For those who get Juice from CA, Italy and Chile. Do you have a preference of light or dark oak in the wine? When do you add? How much do you add?
thanks, Tom
Oak
May 04, 2008
1 Replies
I prefer medium to medium heavy toast;I prefer beans to chips and won't use dust. I use 1 to 2 ounces by weight for whites; 5 to 6 ounces by weight for reds (all per 5 gallon (US) carboy). I like Hungarian or European oak on whites and American on reds. I do a lot of juice from CA, PA an NY; just getting some Chardonnay from Chile. I do grapes and fruits too; fruits get little to no oak. I rarely preferment on oak, usually post ferment. If the wine is fruity like Gewurz or Traminette i don't add oak.
Joe
Joe
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required