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Flavouring Your Home-Made Wine
There are several ways to flavour the finished wine. The simplest method is to blend two or more different varieties to obtain the desired taste. Apples, for example produce mild wine with pleasant delicate after taste.
Raspberry wine on the other hand, produce full flavoured with definite fruity aroma. By combining the two in variable proportions, you obtain the raspberry flavoured wine with a touch of apple as a chaser.
Most commercial wineries age their best wines in wooden barrels. The choice of wood is usually oak due to the abundance of tannin. Oak barrels are expensive which definitely reflect on the price of wine. Another factor being included is the length of time the wine is aged. The alcohol will extract the flavour of wood and the tannic acid will enhance the formation of esters. This lengthy process produces smooth toasting wines.
To simulate this process on a small scale, such as five-gallon batch, is relatively simple. Place 5-10 pieces of oak in a clean five-gallon carboy. The oak should be five to six inches long, half an inch thick and half inch wide. Use clean dried wood, free of any chemicals. Rack the wine to this container and fit the air lock. The wood will float to the top of the carboy stopping at the narrowing portion. One to two weeks later the pieces, once saturated, will sink to the bottom. The extraction of the oak flavour is well on its way by now. Taste the wine several months later. It should have the fruity taste with a touch of pleasant oak after taste. Patience is a virtue at this point. The longer the wine is aged the better it will taste. Bon Voyage
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