Alabama Scuppernong 2013

FeelinKindaGiddy · Jan 16, 2014

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

FeelinKindaGiddy · Jan 17, 2014

Thanks for all the input guys! I was really hoping Yooper or some of the other longtime wine heads would chime in!

jensmith · Jan 17, 2014

FeelinKindaGiddy said:
Thanks for all the input guys! I was really hoping Yooper or some of the other longtime wine heads would chime in!

I've never used oak! Or a kit. Or real wine grapes..... Just fruits and wild grapes. I don't like oaked wines.... But the spirels look like fun!

scarekrow · Jan 17, 2014

Give it time. I for one don't even know what it is you brewed so (like my wife would say) I'm useless. Can you elaborate a little?

fleaman1970 · Jan 26, 2014

What did you use to clear your wine? Also how long did it take to clear?

shelly_belly · Jan 26, 2014

Hey that looks great. Why not age some on oak and some not?

FeelinKindaGiddy · Feb 18, 2014

I decided to oak it with a medium-plus French Oak spiral. I cleared with isinglass and multiple rackings.
Tasting AWESOME!!

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Alabama Scuppernong 2013

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