skyfire322
Junior Member
Since the kit I was looking at ended up being out of stock (Cab, Malbec, Carmenere blend *sad face*), I was looking at a Sangiovese Merlot blend (RJS).
The oak is labeled as "Medium" so I was curious; if I want a bit more of an "oaky" flavor, would it be overkill since (I'm assuming) they add oak essence in the juice? Or does most of that oak aroma dissipate during fermentation?
The oak is labeled as "Medium" so I was curious; if I want a bit more of an "oaky" flavor, would it be overkill since (I'm assuming) they add oak essence in the juice? Or does most of that oak aroma dissipate during fermentation?