My Scuppernong wine has cleared brilliantly and has been stabilized and is ready for bulk aging. I used a medium toast French oak powder in the primary fermentation. My question is: should I age it on oak spirals?? It finished out very dry and I am not going to back-sweeten it. It taste like a chardonnay with a wonderful "Southern" Muscadine flavor.
To Oak or not, that is the question! Thanks-Giddy