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:
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
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