PAjwPhilly
Well-Known Member
- Joined
- Jan 4, 2013
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I have searched and never really found an answer to this thought...
If you can add bourbon and oak to something like an RIS, can you add a touch of wine and oak to something like a sour?
I have seen podcasts where 4-5oz of bourbon was added to an oaked RIS to simulate a bourbon barrel aged RIS (not a far fetched idea). I have 15 gallons of a sour aging in secondary with oak and commercial dregs. I was thinking about a serial tasting with additions of white wine. Any thoughts?
I believe (although I have no true evidence) that commercial wine has no yeast. I mean wouldn't it settle out over time... So I wouldn't be aging it with any wine yeast. Also a dry wine will have little residual sugar. Therefore wouldnt a touch of white wine be in line with Russian River's Temptation?
My sours already have the oak added so I cant add wine soaked oak at this stage. Also what is the real difference between wine + oak and wine soaked oak?
If you can add bourbon and oak to something like an RIS, can you add a touch of wine and oak to something like a sour?
I have seen podcasts where 4-5oz of bourbon was added to an oaked RIS to simulate a bourbon barrel aged RIS (not a far fetched idea). I have 15 gallons of a sour aging in secondary with oak and commercial dregs. I was thinking about a serial tasting with additions of white wine. Any thoughts?
I believe (although I have no true evidence) that commercial wine has no yeast. I mean wouldn't it settle out over time... So I wouldn't be aging it with any wine yeast. Also a dry wine will have little residual sugar. Therefore wouldnt a touch of white wine be in line with Russian River's Temptation?
My sours already have the oak added so I cant add wine soaked oak at this stage. Also what is the real difference between wine + oak and wine soaked oak?