Used about three tablespoons of the oak extractive in five gallons of
full bodied blackberry from concentrate. Was well pleased with the
result, nobody could put their finger on it, why it tasted so
excellent, til I mentioned the liquid oak. Just as a side-note, I
topped up with blackberry brandy. weather that made the wine more
readily accept the oak or not, I don't know, I just know it's a hit
with my critics, and to me thats half the fun of making wine.
Based on these results, I'll probably keep using it until I can
afford some seven hundred dollar oak barrels.
full bodied blackberry from concentrate. Was well pleased with the
result, nobody could put their finger on it, why it tasted so
excellent, til I mentioned the liquid oak. Just as a side-note, I
topped up with blackberry brandy. weather that made the wine more
readily accept the oak or not, I don't know, I just know it's a hit
with my critics, and to me thats half the fun of making wine.
Based on these results, I'll probably keep using it until I can
afford some seven hundred dollar oak barrels.
