cohenhouse77
Patience Apprentice
- Joined
- Sep 19, 2012
- Messages
- 313
- Reaction score
- 29
Over the weekend I was finally able to make my way up to our "local" home brew store which is 70 miles away in neighboring Gainesville, Fl. The store, Hoggtowne Ale Works, is located right on University Avenue. To make the situation worse, we arrived right in the middle of the Orange and Blue game, which is the first football game of the season for the Gators. It made our lives a bit hectic and I am not sure if our friends that rode with us will ever get in a car with me again but.... it was a really nice store that caters to the local collegiate beer makers, and they carried just about everything you would need for wine as well.
I went a bit crazy as it was my first time in an actual store where I could touch things before I bought them. Way cool concept. One of the items they were well stocked in were oak, also very reasonably priced. Light oak, medium oak, chips, cubes, sticks, etc. I who have never used oak, and never intended on ever using oak, bought the lot.
I have full intention of adding my medium toast cubes to my new batch of Rosso once it is in secondary. Beyond that, I feel like I have a new toy that I don't know how to play with. I have batches of Muscadine, Apple Pie, Ice Riesling, and Apple Red Hot, all bulk aging at the moment. I have a tropical Riesling and Rosso in primary along with my Feral Strawberry. I can't imagine oaking any of the above besides the Rosso.
How do you all use your oak? Do you ever oak your fruit wines and if so which ones?
I went a bit crazy as it was my first time in an actual store where I could touch things before I bought them. Way cool concept. One of the items they were well stocked in were oak, also very reasonably priced. Light oak, medium oak, chips, cubes, sticks, etc. I who have never used oak, and never intended on ever using oak, bought the lot.
I have full intention of adding my medium toast cubes to my new batch of Rosso once it is in secondary. Beyond that, I feel like I have a new toy that I don't know how to play with. I have batches of Muscadine, Apple Pie, Ice Riesling, and Apple Red Hot, all bulk aging at the moment. I have a tropical Riesling and Rosso in primary along with my Feral Strawberry. I can't imagine oaking any of the above besides the Rosso.
How do you all use your oak? Do you ever oak your fruit wines and if so which ones?
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