I have a Peach Lambic that I intend to bottle in February, but want to oak first. I think that Pinot Grigio soaked oak cubes would work well in a Peach Sour, but I had a couple of questions first:
- What type of oak do you recommend for a Fruit Lambic?
- How long should I soak the oak cubes in the wine?
- Should I add just the oak chips to the Lambic, discarding the (presumably) Tannic wine?
- How long do you think the Lambic would have to sit on the oak?
Thanks!
Clint
- What type of oak do you recommend for a Fruit Lambic?
- How long should I soak the oak cubes in the wine?
- Should I add just the oak chips to the Lambic, discarding the (presumably) Tannic wine?
- How long do you think the Lambic would have to sit on the oak?
Thanks!
Clint