Over Oaked Cherry Wine can I reduce the Oak flavor?

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

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

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

Ben

Would bentonite fining reduce the oak flavor?

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

Tom S

I tend to agree with that. Give it time. If that doesn't work, you might try fining with gelatin (¼ - ½ lb/1000gal) and possibly filtering after that. Cloudy wines tend to show oak much more strongly than wines that have been well clarified.

This is an opportunity to learn something. Make the most of it. You'd be a _lot_ worse off if you had a disulfide problem! >:^P

Tom S