hill1649
Active Member
- Joined
- May 29, 2010
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Hi, I've made some Elderflower wine which is tasting very nice and just needs to be left another month to ensure that fermentation has finished. I am considering oaking one of the demijohns and leaving the other gallon as is. Does anyone else have experience of adding oak to an Elderflower Wine? If so, what oak did you use - French/American; medium/heavy toast? How much did you use? I'm thinking 13g of oak chips to a gallon. Any advice, thoughts or views very welcome.
