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
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
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
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