Over Oaked Cherry Wine can I reduce the Oak flavor?

I have over oaked a cherry wine I made this year. I used two oz. of boiled toasted oak in five gallons and let it set around 2 weeks. The wine is now a oak log wine with a slight cherry flavor. Is there any way to reduce the oak flavor with out having to wait until I have another batch brewed to cut it with? I was wondering if a fining agent of some kind might remove some of the oak taste. Greg

Reply to
aleman59
Loading thread data ...

Time will usually reduce the oak flavor a lot. Two ounces of oak in 5 gallons really isn't that much and I'll bet the oak fades.

Andy

Reply to
JEP

I agree with Andy, Time reduces oak and you did not use very much. I oaked a batch of cherry wine this year and do not like the results. I do not believe oak agrees with cherry. Just avoid it in the future. A bit of age and a few rackings before bottling will help a lot.

Ray

Reply to
Ray Calvert

If it's a serious problem, you could try fining casein fining.

formatting link

Ben

Reply to
Ben Rotter

Would bentonite fining reduce the oak flavor?

Reply to
evilpaul13

No, but it might bring the fruit more to the fore. I've observed that effect in Pinot Noir.

Tom S

Reply to
Tom S

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.