pgentile
Still learning
- Joined
- Apr 7, 2015
- Messages
- 1,113
- Reaction score
- 938
Picked up a bucket of Sauvignon Blanc on Saturday, pH 3.36 TA 6.1 Brix 21. Plan is to oak this as I have liked some oaked SB I have encountered.
Question is what oak to use? I'm assuming a light or med oak? How long on oak if I get chips? I know it's to taste but I'm curious what others done or recommend?
Thanks
Paul
Question is what oak to use? I'm assuming a light or med oak? How long on oak if I get chips? I know it's to taste but I'm curious what others done or recommend?
Thanks
Paul