Wine Making Talk

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  1. tradowsk

    "Staggered" Bochet

    I wanted to run an idea by the mead experts on here for what I'm calling a "staggered bochet." Full disclosure, I'm ripping the base recipe from https://www.winemakingtalk.com/threads/orange-bochet-recipe-please-comment.68692/ with credit to @Mazaruni. I've also read about a few people trying...
  2. NDengineer

    Oak Toast for Cabernet Sauvignon

    I'm making my first Cab using the Master Vintner Cab kit, and would like some suggestions on what level of toast to use for oak cubes. A 50/50 combination of american and french oak seems like it should balance out the wine. I'm leaning towards medium-plus toast, but have medium, medium...