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
- posted
19 years ago