I'm finally back in town and can start another wine. My primary has been sitting empty for far too long.
I started a Vintners Reserve Riesling. The temperature is at 78.8 degrees so I'll wait for a couple hoursbefore addingthe yeast.
I have some American White Medium Toasted Oak that is sitting on the shelf doing nothing. I'm curious, has any one else added some oak toa Riesling? If so, what did you think of the results?
Or is this a dumb thing to do to a Riesling and I should be slapped for even thinking about it
I started a Vintners Reserve Riesling. The temperature is at 78.8 degrees so I'll wait for a couple hoursbefore addingthe yeast.
I have some American White Medium Toasted Oak that is sitting on the shelf doing nothing. I'm curious, has any one else added some oak toa Riesling? If so, what did you think of the results?
Or is this a dumb thing to do to a Riesling and I should be slapped for even thinking about it