intoxicating
Senior Member
- Joined
- Jul 22, 2008
- Messages
- 137
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I experiment with developing recipes from various fruits adding either red or white wine for structure or vinous character. I am looking for which oak will add the "vanilla" flavors with a minimum of "chocolate" and no "leather". Also, which level of toast? In particular, I am currently working on a caramel apple that is UNREMARKABLE, and I want it to be buttery and chewy. It is just an unoffensive white, not mouthwatering apple and rich caramel. I also plan to make more mead.