jamesbsmith
Member
- Joined
- Jun 29, 2013
- Messages
- 49
- Reaction score
- 3
I love the idea of oaking up a red wine with smoked chips.
I made a plum wine, which I was planning on coming out as a red, and I added 7g of smoked oak "chips" (although they were more like a dust?). The wine didn't actually come out like a red, and much more like a rose.
Unfortunately, the chips ruined the wine (I know this as I made a gallon with and without, with the gallon without chips being great)!
I am wondering whether this may be down to the wine being a rose (and not suiting the smoked oak), maybe due to 7g being too much to use, or maybe due to the chips, which were more like dust, being the wrong product!
Any thoughts / experience would be very much welcomed!
I made a plum wine, which I was planning on coming out as a red, and I added 7g of smoked oak "chips" (although they were more like a dust?). The wine didn't actually come out like a red, and much more like a rose.
Unfortunately, the chips ruined the wine (I know this as I made a gallon with and without, with the gallon without chips being great)!
I am wondering whether this may be down to the wine being a rose (and not suiting the smoked oak), maybe due to 7g being too much to use, or maybe due to the chips, which were more like dust, being the wrong product!
Any thoughts / experience would be very much welcomed!