I have over oaked a cherry wine I made this year. I used two oz. of boiled
toasted oak in five gallons and let it set around 2 weeks. The wine is now a
oak log wine with a slight cherry flavor. Is there any way to reduce the oak
flavor with out having to wait until I have another batch brewed to cut it
with? I was wondering if a fining agent of some kind might remove some of
the oak taste.
Greg

"aleman59" > wrote in message >...
> I have over oaked a cherry wine I made this year. I used two oz. of boiled
> toasted oak in five gallons and let it set around 2 weeks. The wine is now a
> oak log wine with a slight cherry flavor. Is there any way to reduce the oak
> flavor with out having to wait until I have another batch brewed to cut it
> with? I was wondering if a fining agent of some kind might remove some of
> the oak taste.
> Greg

Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
gallons really isn't that much and I'll bet the oak fades.

Andy

"JEP" > wrote in message
om...
> "aleman59" > wrote in message
> >...
>> I have over oaked a cherry wine I made this year. I used two oz. of
>> boiled
>> toasted oak in five gallons and let it set around 2 weeks. The wine is
>> now a
>> oak log wine with a slight cherry flavor. Is there any way to reduce the
>> oak
>> flavor with out having to wait until I have another batch brewed to cut
>> it
>> with? I was wondering if a fining agent of some kind might remove some of
>> the oak taste.
>> Greg
>
> Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
> gallons really isn't that much and I'll bet the oak fades.
>
> Andy

I agree with Andy, Time reduces oak and you did not use very much. I oaked
a batch of cherry wine this year and do not like the results. I do not
believe oak agrees with cherry. Just avoid it in the future. A bit of age
and a few rackings before bottling will help a lot.

Ray

"JEP" > wrote in message
om...
> "aleman59" > wrote in message
> >...
>> I have over oaked a cherry wine I made this year. I used two oz. of
>> boiled
>> toasted oak in five gallons and let it set around 2 weeks. The wine is
>> now a
>> oak log wine with a slight cherry flavor. Is there any way to reduce the
>> oak
>> flavor with out having to wait until I have another batch brewed to cut
>> it
>> with? I was wondering if a fining agent of some kind might remove some of
>> the oak taste.
>> Greg
>
> Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
> gallons really isn't that much and I'll bet the oak fades.
>
> Andy

I agree with Andy, Time reduces oak and you did not use very much. I oaked
a batch of cherry wine this year and do not like the results. I do not
believe oak agrees with cherry. Just avoid it in the future. A bit of age
and a few rackings before bottling will help a lot.

Ray

"aleman59" > wrote:
> oak log wine with a slight cherry flavor. Is there any way to reduce the oak
> flavor with out having to wait until I have another batch brewed to cut it
> with? I was wondering if a fining agent of some kind might remove some of
> the oak taste.

If it's a serious problem, you could try fining casein fining.

http://members.tripod.com/~BRotter/CalcInfo/fining.htm

Ben

(JEP) wrote in message . com>...
> "aleman59" > wrote in message >...
> > I have over oaked a cherry wine I made this year. I used two oz. of boiled
> > toasted oak in five gallons and let it set around 2 weeks. The wine is now a
> > oak log wine with a slight cherry flavor. Is there any way to reduce the oak
> > flavor with out having to wait until I have another batch brewed to cut it
> > with? I was wondering if a fining agent of some kind might remove some of
> > the oak taste.
> > Greg
>
> Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
> gallons really isn't that much and I'll bet the oak fades.
>
> Andy

Would bentonite fining reduce the oak flavor?

"evilpaul13" > wrote in message
om...
> (JEP) wrote in message
> . com>...
>> "aleman59" > wrote in message
>> >...
>> > I have over oaked a cherry wine I made this year. I used two oz. of
>> > boiled
>> > toasted oak in five gallons and let it set around 2 weeks. The wine is
>> > now a
>> > oak log wine with a slight cherry flavor. Is there any way to reduce
>> > the oak
>> > flavor with out having to wait until I have another batch brewed to cut
>> > it
>> > with? I was wondering if a fining agent of some kind might remove some
>> > of
>> > the oak taste.
>> > Greg
>>
>> Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
>> gallons really isn't that much and I'll bet the oak fades.
>>
>> Andy
>
> Would bentonite fining reduce the oak flavor?

No, but it might bring the fruit more to the fore. I've observed that
effect in Pinot Noir.

Tom S

"JEP" > wrote in message
om...
> "aleman59" > wrote in message
> >...
>> I have over oaked a cherry wine I made this year. I used two oz. of
>> boiled
>> toasted oak in five gallons and let it set around 2 weeks. The wine is
>> now a
>> oak log wine with a slight cherry flavor. Is there any way to reduce the
>> oak
>> flavor with out having to wait until I have another batch brewed to cut
>> it
>> with? I was wondering if a fining agent of some kind might remove some of
>> the oak taste.
>> Greg
>
> Time will usually reduce the oak flavor a lot. Two ounces of oak in 5
> gallons really isn't that much and I'll bet the oak fades.

I tend to agree with that. Give it time. If that doesn't work, you might
try fining with gelatin (¼ - ½ lb/1000gal) and possibly filtering after
that. Cloudy wines tend to show oak much more strongly than wines that have
been well clarified.

This is an opportunity to learn something. Make the most of it. You'd be a
_lot_ worse off if you had a disulfide problem! >:^P

Tom S