arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
- 4,203
- Reaction score
- 63
I'm surprised noone respond to a recent post I started. I hear alot about oak, and though I have never used it I understand the flavor it could add to a wine.
On the same thought, I was wondering if anyone has ever added toasted nuts (particularly, walnuts or hazelnuts) to a wine. Seems like it would add a nice touch.
I am going to start a hard cider, and would like to try it, and though I am not afraid to "think outside the box", or experiment, I would hate to try something and have it produce an undesirable outcome in a whole batch of wine without asking whether or not anyone has been there before me.
If this is a viable consideration, how much, and when would you add it? During the primary, or while aging.
Preciate the feedback.
Troy

On the same thought, I was wondering if anyone has ever added toasted nuts (particularly, walnuts or hazelnuts) to a wine. Seems like it would add a nice touch.
I am going to start a hard cider, and would like to try it, and though I am not afraid to "think outside the box", or experiment, I would hate to try something and have it produce an undesirable outcome in a whole batch of wine without asking whether or not anyone has been there before me.
If this is a viable consideration, how much, and when would you add it? During the primary, or while aging.
Preciate the feedback.
Troy
