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Last year, I left my 100% Zin too long in a new 10 gallon medium toasted oak barrel. Are there any steps I can take to reduce the oak flavor? Will aging in the bottle ultimately reduce the level of oak or am I simply stuck with 4 cases of vanilla Zin? many thanks

Any advise on jump starting a stuck malolactic fermentation? I completed my primary fermentation of a blended Bordeaux wine which sits in two glass carboys. I racked off the gross lees and added dry Viniflora Oenos cultures directly into the wine. For ~2 weeks I have gently stirred the wine...