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Does everybody add the oak supplied to these kits (as in, is it essential for the true Gewurztraminer taste) ?
As with most kits it's optional, I don't think it's a massive contributer to this style as say a Chardonnay, Gewurztraminer is usualy a purfumed bouquet with a slightly spicy finish. So if you dislike oak you may be as well to leave it out.
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I started the Beaverdale Gewurztraminer 30 bottle kit just under 2 weeks ago. Standard kit instructions from Beaverdale.
I also changed the yeast - and used Lalvin K1V-1116; my initial thoughts on this is that this particualr strain of yeast should promote the "fruityness" more of the Gerty (like a good Alsace Gerty, as opposed to a German Gerty).
Anyway, it has been fermenting well - donw to sg 1000 a few days ago. I'm away from home for a couple of days, so i'll leave it to do its thing.
I'll post back here after finings, and in a month or so after racking and initial taste. Fingers crossed on this one as i like a good Alsace white . . .
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