oak to apfelwein?
- Thread starter Matteo57
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Dicky
Well-Known Member
Never done it, but i'm not a massive fan of putting oak into lighter wines. They work better in reds to add more depth.
I hear cinnamon works well though.
Dicky
I hear cinnamon works well though.
Dicky
Hummer
Well-Known Member
I haven't made the low alcohol apfelwein recipe popular here but I've made many apple wines and have found that oak goes great with apple. It adds body, complexity and vanillin. Goes well with straight apple, spiced apple (cinnamon, allspice, & ginger), and with cranberry added.
I've made a few Oaked Apple Rose by fermenting fresh pressed apple cider (unfiltered juice) on the pressed skins of red wine grapes, which adds color, tannins and a grape wine character. The pressed skins already have oak cubes, to which I add more to make the apple rose. The grape skins are already infused with yeast so as soon as cider is added fermentation takes off right away. It's a favorite.
I've made a few Oaked Apple Rose by fermenting fresh pressed apple cider (unfiltered juice) on the pressed skins of red wine grapes, which adds color, tannins and a grape wine character. The pressed skins already have oak cubes, to which I add more to make the apple rose. The grape skins are already infused with yeast so as soon as cider is added fermentation takes off right away. It's a favorite.
