Cracked Cork
Senior Member
- Joined
- Jan 30, 2006
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I have noticed that Oakmor hasnt been mentioned in this forum, does anyone use it or are most of you winemakers out there using chips, cubes or staves instead? I have been tossing it into the primary in the bag with our fruit wines and then adding it to the secondary fermentor to give a little oak taste. I have been pusing it up to the high end of the recommended levels and havent overoaked anything yet and it does seem to add a nice tough to our fruit wines like elderberry, blackberry, black currant and even strawberry.
Cracked COrk
Cracked COrk