Brann_mac_Finnchad
Well-Known Member
- Joined
- Apr 26, 2012
- Messages
- 256
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I know that some of the folks on here oak their meads, at least occasionally.
My questions are;
What flavours do the various varieties of oak (smoked, toasted, French, English, etc...) contribute?
What's the preferred form, chips, cubes, something else? And how do you prepare the oak for adding into the secondary?
My questions are;
What flavours do the various varieties of oak (smoked, toasted, French, English, etc...) contribute?
What's the preferred form, chips, cubes, something else? And how do you prepare the oak for adding into the secondary?