Boatboy24
No longer a newbie, but still clueless.
You can oak during bulk aging, should you desire the added flavor and tannins.
First post on this forum...and I have to add my $0.02I made the red zin almost exactly like that and it is very nice.
Monroe! your between Athens and Social Circle![]()
I was pondering rather not to purchase this kit and then I noticed the price was going up so I made an offer of $45.00 and it wasn't accepted I ended with paying 58.00 and was reading all these post on here how thin it was so I ordered 46 oz of sun country cab plan on adding that and I have some cacao nibs and oak already I might try them all in this kit maybe making the kit and the sun country separate at first to check out the smell of the kit. I can see now why they were raising the price-everyone was buying it! lol I got the cacao nibs on a closeout special planned on adding to my port I think it's time for a lil experimenting what do you think? Anyone? thanks for the advice, first time doing a lil fixer upper
Peaches,
Most folks recommend not adding any nutrients once the must is <50% sugar break as the yeast may not completely metabolize it beyond that point and the remaining nutrient in the wine may serve as nutrition for beasties other than yeast. I'd recommend you be especially diligent in your sanitation moving forward and you'll probably not have any issues.
ok thank you!It's my understanding that since most yeast nutrients are based on inorganic nitrogen (DAP) and are therefore absorbed quite quickly, its best to split it into a couple of doses, one at the onset of fermentation, the second at about 33% sugar break.
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