I have never added oak to a muscadine wine before, but am thinking about trying it now. I have 10 gal of Noble muscadine that I just racked for the 3rd time this past Saturday. I don't have my notes handy, but it fermented dry at 0.993 around mid-January. Based on my several samples (I also racked a blueberry, hic) I will probably bottle a good portion as a dry wine and backsweeten the rest. I think that I might like to try some oak in the dry version. I am uncertain if using oak at this stage will have much of an impact on flavor. I would appreciate your thoughts, opinions, or previous experiences relating to this question.
Many Thanks,Greg
Many Thanks,Greg