Fencingbear
New Member
- Joined
- Sep 29, 2020
- Messages
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Hi All,
I'm about to start a new 25l batch made out of supermarket apple juice.
I usually bucket ferment for primary, transfer to a carboy to age for a few months, leaving well alone to minimise oxygen exposure.
Acidity is usually fine, but I like the idea of adding a bit of tannin bite to bring a touch of character to the supermarket blandness.
I'm tempted to use oak cubes over grape tannin.
Nearly everything I can find talks about oaking in secondary. But with tasting and extraction, I'm concerned about oxidation.
So my questions are:
1) Am I wrong to worry about oxidation in secondary ?
2) Is adding oak to the primary fermentation possible ? or advisable ? or foolhardy ?
I'm about to start a new 25l batch made out of supermarket apple juice.
I usually bucket ferment for primary, transfer to a carboy to age for a few months, leaving well alone to minimise oxygen exposure.
Acidity is usually fine, but I like the idea of adding a bit of tannin bite to bring a touch of character to the supermarket blandness.
I'm tempted to use oak cubes over grape tannin.
Nearly everything I can find talks about oaking in secondary. But with tasting and extraction, I'm concerned about oxidation.
So my questions are:
1) Am I wrong to worry about oxidation in secondary ?
2) Is adding oak to the primary fermentation possible ? or advisable ? or foolhardy ?