toast

I wanted to run an idea by the mead experts on here for what I'm calling a "staggered bochet." Full disclosure, I'm ripping the base recipe from https://www.winemakingtalk.com/threads/orange-bochet-recipe-please-comment.68692/ with credit to @Mazaruni. I've also read about a few people trying...

I'm making my first Cab using the Master Vintner Cab kit, and would like some suggestions on what level of toast to use for oak cubes. A 50/50 combination of american and french oak seems like it should balance out the wine. I'm leaning towards medium-plus toast, but have medium, medium...