Wiz
Senior Member
I made 4, 6 gallon batches of cabernet sauvignon from concentrate. Except for the control batch with no added oak cubes, each had oak added of Amerian Oak, French and Hungarian all in House Toast. Each had the oak cubes left in for 2 months. Acid was at .65 and the concentrate was all from the same drum. Why would the French Oak be perfect and really delicious and the other 3 have a really tart taste? Different oaks can do that? Will aging reduce the tartness?
