"Linda A." wrote in message
news:grHmb.86246$La.41706@fed1read02...
I was just given a 10 gal barrel used for 2 vintages by a commercial
winery. I have a 6 gal batch from fresh grapes in glass carboy right
now, ready for a racking and oak (Currently finishing MLF). I had
planned to use oak beans since that had worked well for me in the past.

But I thought I would ask -- is there any way to age the wine in the
barrel when there will be so much head space? Can CO2 gas be used or
glass beads? Or is it just not worth trying. I am kind of intrigued by
giving barrel aging a try....but I can't see a way to do it.

Any helpful thoughts, or should I just save it for a bigger batch?

Save it for a bigger batch. This is a logistical nightmare. Even if you
buy 4 gallons of marbles, you won't have any topping wine left - and you
_really_ need that! For the cost of 4 gallons of marbles you could buy a
_lot_ of StaVin beans, or maybe even a small barrel.

FWIW, if you're _really_ serious about winemaking, start with the barrel
(15, 30 or 60 gallon) and plan to buy and/or grow enough grapes to fill
that, plus topping. Also, despite the cost, I'd recommend buying a _new_
barrel - preferably French, although Hungarian may be just as good from a
good cooperage. That way you'll be sure that it's bug free - at least until
you contaminate it yourself! ;^/

Tom S