Search results

Thanks for the insight. I'll try that approach. My first three kits I didn't add the additional oak until it was bulk aging. Is there an advantage to adding it early while its still fermenting?

I just got into making wine this summer and recently bottled a WE Estate Series Cab, a Crushendo Super Tuscan, and an Italian Amarone. I currently have a WE Johannesburg Reisling in the primary. The kit did not have any oak in it like the reds that I have done. However, I do have a lb. of stavin...