I brew beer. I've done some reading re: wine making, but not much. I am making wine because my sweetheart asked me to make some wine. Admittedly, I have not been attentive to the wine.
To the question: I bought some fresh cabernet grape juice trucked in via reefer to the LHBS. The store had yeast starters active and ready to pitch - bought it. Also bought a Malo-lactic culture.
3 weeks on yeast, racked. Pitched ML because attenation was in appropriate zone. Left it on the ML for 3 months. Racked again.
I realized I never put in oak chips. Is it too late? Thoughts?
Thank you
To the question: I bought some fresh cabernet grape juice trucked in via reefer to the LHBS. The store had yeast starters active and ready to pitch - bought it. Also bought a Malo-lactic culture.
3 weeks on yeast, racked. Pitched ML because attenation was in appropriate zone. Left it on the ML for 3 months. Racked again.
I realized I never put in oak chips. Is it too late? Thoughts?
Thank you