Has anyone in the group used that liquid stuff ?? How was it ??

Frederick


"merrydown" wrote in message
...
On Jan 16, 5:10 am, wrote:
On Jan 12, 9:46 am, mail box wrote:



On 1/10/2008 10:13 PM, wrote:

There are a bunch of choices for adding a bit ofoakto wines and
meads, such as barrels,cubes,chips, liquid essence, and powder.
There are also numerous choices inoakvarieties, such as French,
Hungarian, and American.

I'm curious what are the favorite methods employed by members of this
forum. How do you prefer to age withoakand what variety do you like
the best.

I prefer Frenchoak, medium toast. I add it by the fluid cup measure to
my wines and meads, Stavin beads. One cup per 5 gallons of red wine,
less for meads or white wines. More for very sturdy red wines. I very
much enjoy the character, much more so than Americanoak. I have little
experience with Hungarianoak. My spouse and I refer to the flavor
characteristic of Americanoakas 'plank', and it takes several years
for that flavor to age out to the point at which it is enjoyable.
Frenchoakis vanilla and soft and flavorful right from the start.

I think I'm starting to get ahead of the MI5 Persecution guy. :-)

Greg

Good luck with that.
May I suggest a kill file?

Cheers,
Ken

Here's one for used upoak....while still wet, put it in a sandwich
bag and freeze it till next time you've got the grill going....put
theoak(minus the plastic bag ) in a foil pouch and put it in the
grill for excellent smoke flavor.

--------------------------------------------------------------------
"I think I'm starting to get ahead of the MI5 Persecution guy. :-)

Greg"

I do hope so, I already have several 'outlook express rules' running
to filter the poor soul out...

I was going to post a fresh thread but thought you might not mind me
jacking this one to ask a tangential question or two...

I live in the UK (yes its UK Jim again with his 'Little Britain' tales
of woe ) And I find it hard to get some products here which I would
like to try. I forgot to ask my American dwelling friend to bring
some over for me when he visited recently so....

1) Do any of the UK wine-makers who visit this group know where I
might get oak beans, spirals, cubes or staves in the UK? Oak chips
and liquid oak seem to be the only types available on the internet or
in shops here. I have tried oak-chips and they seem to do the job ok,
though I have under-oaked so far.

2) I have read a few past entries in this group saying that it is hard
to tell much difference between some oak styles and methods. DO y ou
need a very advanced nose to tell much difference between the French/
Hungarian/US oaks and size of oak pieces (chips/beans/etc)? If not,
maybe I should stop mithering and just use oak chips or try liquid
oak.

3) If you use larger oaking pieces such as cubes, staves or spirals;
can you really dry them out, toast them and use thedm again? I
wouldn't try doing that with the oak chips, though I could throw them
onto the barbecue next summer...

Many thanks for any info offerings, Jim in the UK (mostly harmless)