I've seen some recent discussion in the forum that suggests wine that is bulk aging with oak cubes should be monitored weekly. Being new to this hobby, I'm not sure how to tell when it's time to rack off of the oak. I have both a cab and a sangiovese bulk aging with oak cubes (actually the sangiovese is still clarifying), but I don't think I can distinguish the oak taste in such a young wine. Frankly, when I tasted both of these wines for the first time after fermentation, they were so harsh I barely recognized them as wine. Any hints on what I should be expecting with regards to oak taste?
Oh, I've done a first racking on both wines and dropped the oak cubes back in after rinsing them off. Both wines have had just over a week of exposure.
I'll try to post some pics if I can figure out how.
Ken
Edited by: K&GB
Oh, I've done a first racking on both wines and dropped the oak cubes back in after rinsing them off. Both wines have had just over a week of exposure.
I'll try to post some pics if I can figure out how.
Ken