I made this kit early in 2018, but did not do the EM because i have just one carboy and no bigmouth. But I have some questions. My wine came out totally over-oaked with only the oak included. It really tastes too much oak, and it is really dry (I like it dry, my wife not so much).
Will the oak mellow out later? The wine was bottled in may. Will the oak change character when aged/when? There is no vanilla, chocolate, caramel taste of it, only oak wood. I must admit that I never have experienced the special tastes mentioned here, when oaked wine at home. So when I taste it in store-bought wine I wonder If they have used vanilla beans, not only oak..?
Will EM help to mellow out too much oak taste? What about sweetness and acidity. Will the wine be more or less sweet after EM and aging, or more or less acidic in taste? I have just made wine a few times (7-8 batches) so are not that experienced in what is happening with the taste over time (nothing has been aged more than 3-4 months). Well, the amarone is now 7 aged months from bottling. I have 10 bottles left and feel I have been really patient. When others here ages their wine for 2-3 years or more, it is really impressing for me. If EM helps so the aging is going faster, it is really interesting.