I have 6 gallons of Seyval Blanc that I started on September 14. I used Cotes des Blancs yeast and added sugar to an initial Brix of 22. On the 23rd the hydrometer read .990 so I racked and sulfited. I would like to oak this particular variety, as I like the taste of oaked Chardonnay.
The wine is clearing and there is a little sediment in the bottom of the carboy now.
My questions: I have a light toast oak stick made for carboy use. When do I add it to the carboy, and for how long? Do I need to let the wine clear completely and rack it again before adding the oak strip?
Also, 5 gallons of the wine are in the carboy, and one gallon is in a gallon jug which will be used to top up the carboy. If I oak the carboy and then add unoaked wine later, what will happen? Will it just taste less "oaky"?
Thanks much!
The wine is clearing and there is a little sediment in the bottom of the carboy now.
My questions: I have a light toast oak stick made for carboy use. When do I add it to the carboy, and for how long? Do I need to let the wine clear completely and rack it again before adding the oak strip?
Also, 5 gallons of the wine are in the carboy, and one gallon is in a gallon jug which will be used to top up the carboy. If I oak the carboy and then add unoaked wine later, what will happen? Will it just taste less "oaky"?
Thanks much!