For this and in the fiture I will give you an easy solution.
Take an empty bottle, fill it with oak chips and then pour a neutral alcohol over it. Use vodka or everclear at 40% alcohol or something similar.
Now let that soak for a few months.
Any time you wonder wether to oak a wine take a glass of that wine and pour a few drops of the oak-extract in. You will immediately know if this wine is suitable for oaking.
This is called an oak-extract, and you will just need a few drops per glass for testing, so a bottle lasts a long time. Read the whole story here:
LUC, we always hear about oak in the process of making wine. How come we never hear of walnut or birch, etc. There must ba a reason why oak is so special. I realize cedar may be strong but in the right quantities it may have some merit. it sure works nice for cooking on, i.e. cooking a slab of fish on a cedar plank.
So my question: What makes oak so special in the production of wine, and not one of the other varieties of trees that could serve the same purpose?
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