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Mead Lovers Digest #1440
Subject: Mead Lover's Digest #1440, 29 August 2009
From: mead-request@talisman.com
Mead Lover's Digest #1440 29 August 2009
Mead Discussion Forum
Contents:
Re: Mead Lover's Digest #1439, 22 August 2009 (davel256@aol.com)
When to add Oak ("David")
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Subject: Re: Mead Lover's Digest #1439, 22 August 2009
From: davel256@aol.com
Date: Sun, 23 Aug 2009 14:25:25 -0400
>From the winemaking side of things the simple answer is French oak gives you
vanilla flavors and American gives you "spice".? It gets more subtle with
toast level, etc. but this is why you tend to see things like American oak
with a Zinfandel and French oak with a Chardonnay.? When in doubt - underoak!
dave
Subject: Aging in oak
From: MeadGuild@aol.com
Date: Wed, 19 Aug 2009 22:41:12 EDT
I have started adding French Oak late in the secondary and like
the result. My question is about American Oak. Somewhere (which
means I don't recall where) I read or heard negative comments
about the flavor effect of aging with American Oak. Does anyone
have experience using both?
Dick
- - --
Richard D. Adams, CPA (Retired)
Ellicott City, Maryland
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Subject: When to add Oak
From: "David" <diode21@msn.com>
Date: Sun, 23 Aug 2009 20:25:39 -0600
I've been making mead for some time and have never used Oak. I have been
kicking around the idea as of late but do not know when to add it. So.What
is the optimal time frame to add oak and for how long?
Toma
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End of Mead Lover's Digest #1440
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