RonInHollywood
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- Apr 24, 2014
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So I'm at the stage of bottling. However... it was a bit sudsy so I degassed and used vacuum wine pump but I then decided to add toasted oak cubes. A week later...
Wine seems pretty good now, dry yet sweet, a bit lighter in texture then I want but tastes okay. I am worried... I want to keep in carboy longer for oak cubes to add more depth (?) or tannins... but am I risking it going to vinegar? Oxidizing?
Is an airlock good enough or should I use a sealed vacuum pump... I want to use oak cubes to fullest but don't want to get greedy... and vinegarize?
Thanks for any advice.
Wine seems pretty good now, dry yet sweet, a bit lighter in texture then I want but tastes okay. I am worried... I want to keep in carboy longer for oak cubes to add more depth (?) or tannins... but am I risking it going to vinegar? Oxidizing?
Is an airlock good enough or should I use a sealed vacuum pump... I want to use oak cubes to fullest but don't want to get greedy... and vinegarize?
Thanks for any advice.