I started a Bochet mead at the end of november, moved it to secondary 2 weeks later and have let it set ever since. Yesterday I pulled it off the lees and had a "little" taste. I'm liking where it is headed but there was an unpleasant way it coated my tongue. After sprinkling some wine tannin in my glass it really helped.
I've been trying to decide which of my options would leave me with the best final wine.
Wine tannin - from chestnuts. It will fix my tongue coating issue but won't bring much flavor.
French oak chips - Medium toast The flavor profile for french oak from this thread suggests it will add "cinnamon/allspice character, along with custard/ crème brûlée, milk chocolate"
American oak cubes - Medium toast. The main flavors listed on the last link are "campfire/roasted coffee."
I'm leaning towards the french oak chips. According to the packaging I should use about .5oz for my 3 gal batch. Considering this is my first mead and I've never oaked a wine before I wanted to get some other opinions.
Tyler
I've been trying to decide which of my options would leave me with the best final wine.
Wine tannin - from chestnuts. It will fix my tongue coating issue but won't bring much flavor.
French oak chips - Medium toast The flavor profile for french oak from this thread suggests it will add "cinnamon/allspice character, along with custard/ crème brûlée, milk chocolate"
American oak cubes - Medium toast. The main flavors listed on the last link are "campfire/roasted coffee."
I'm leaning towards the french oak chips. According to the packaging I should use about .5oz for my 3 gal batch. Considering this is my first mead and I've never oaked a wine before I wanted to get some other opinions.
Tyler