SouthernMan
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- Joined
- May 7, 2007
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I have a 5 gallon batch of banana wine in the secondary and it won't be very long before it has fermented dry. After the wine clears, I was thinking about bulk aging the wine for a couple of months with Stavin Hungarian oak cubes and then rack the wine off the cubes and let it continue to age for a year before bottling the wine. Nothing is set in stone right now, because I want to get some input from everyone if I should oak the banana or not.