I brewed a blackberry melomel and put some oak chips (about 10g) in once it reached full strength, cleared and had been stabilized, leaving it in there twice as long as I originally planned to. The trouble is the oak is too much 'up front' and not in the background where it belongs.
I've oaked another wine and found that 3 days with around 10g french toast oak chips per gallon turns out fairly balanced - i.e. how I like it.
I do have enough honey and frozen blackberries to brew another gallon (which would not be oaked) to blend at some future date but wondered if the oakiness would lessen over time anyway, and by how much if so?
I've oaked another wine and found that 3 days with around 10g french toast oak chips per gallon turns out fairly balanced - i.e. how I like it.
I do have enough honey and frozen blackberries to brew another gallon (which would not be oaked) to blend at some future date but wondered if the oakiness would lessen over time anyway, and by how much if so?