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Adding oak during and after fermentation can deliver hints of vanilla, toffee, nuttiness and tannins while improving overall aroma and flavour complexity. Oak also improves age-ability, and will help make your wine, beer or spirit even more appealing and c
Adding oak during and after fermentation can deliver hints of vanilla, toffee, nuttiness and tannins while improving overall aroma and flavour complexity. Oak also improves age-ability, and will help make your wine, beer or spirit even more appealing and closer to their commercial counterpart.
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