Hi
I'm currently fermenting a wild fruit wine (blueberry, elderberry, raspberry, blackberry, chokecherry and Niagara grapes) to 18% or so by slowly feeding it with demerara sugar. So far, it simply tastes wonderfull. I'm just wondering if it's worth oaking it.
Marc
if tastses wonderful I wouldn't.
How can a wine in the middle of fermentation taste wonderful? Saturated with CO2, and full of yeast and its by-products...yuck.
MarQ wrote:
Well let's just say that it's not exactly in the middle of fermentation. It's a couple of months old now, it's been racked once and it's approx. 15% or 16% abv now. It obviously needs to rippen but it' very promising and it sure isn't yucky at all.
"Franco" a écrit dans le message de news: snipped-for-privacy@j44g2000cwa.googlegroups.com...
Concur with Brian on this - don't oak it. Commercial port is not oaked either, and fruit in general doesn't take to oak as well as grapes do. Go with the fruit taste.
Pp
i guess you could experiment with a bottle or 2 and liquid oak essence.
Thanks for the advice guys
I remember reading here that fruit wines are generally not suitable for oaking, but this wine seems as close as a red wine I've been so far,so I thought...maybe? But I won't.
"pp" a écrit dans le message de news: snipped-for-privacy@j44g2000cwa.googlegroups.com...
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