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Old 01-16-2014, 05:42 PM   #1
FeelinKindaGiddy
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Default Alabama Scuppernong 2013

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-GiddyClick image for larger version

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Old 01-17-2014, 06:56 PM   #2
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Thanks for all the input guys! I was really hoping Yooper or some of the other longtime wine heads would chime in!


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Old 01-18-2014, 03:35 AM   #3
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Quote:
Originally Posted by FeelinKindaGiddy
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!
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Old 01-18-2014, 03:35 AM   #4
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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?
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Old 01-26-2014, 05:25 PM   #5
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What did you use to clear your wine? Also how long did it take to clear?
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Old 01-26-2014, 11:23 PM   #6
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Hey that looks great. Why not age some on oak and some not?
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Old 02-18-2014, 10:39 PM   #7
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I decided to oak it with a medium-plus French Oak spiral. I cleared with isinglass and multiple rackings.
Tasting AWESOME!!Click image for larger version

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