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 C02 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?

Thanks for any input!

Linda A.

"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 C02 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?

Hmm. If you had enough glass beads you could do it, but I'd save it for
another bigger batch. Forget CO2 sparging, it won't work. Unless you can
get the headspace to zero and top up every couple of weeks you'll just wind
up ruining both wine and barrel.

Regards,

John

"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

Just in case you're not convinced, Linda, and want a third opinion,
the advice above is absolutely right.

vince norris

"Tom S" wrote in message .com...
"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?


Linda

Here's my thoughts to save your barrel if it is still sweet and clean
and just emptied of wine.If it was left to dry out and not properly
stored, forget it.Not worth the risk of spoilage. Ask the person at
the winery how to prepare a used barrel for wine and run my suggestion
by them. Get a small cylinder of nitrogen or argon gas along with a
regulator and hose if you really want to save the barrel. This will
cost you a few dollars to purchase at a welding supply store, but will
last a lifetime. Purge your ten gallon barrel with the inert gas for
about five minutes at 15 psi. Fill with wine by racking and let gas
hose remain close to the opening and running at 15 psi. Insert a
silicone bung with a piece of fermentation lock tube that is 1/4"
outside diameter.To this attach the gas hose which should be 1/4"
inside dia. Adjust the regulator to 5 psi and make sure the bung is
sealed and not leaking. This can be done but requires daily
monitoring. It is up to you how much time, cost, effort and risk of
spoilage you are wlling to tale with you 6 gallons of wine.

Just in case you're not convinced, Linda, and want a third opinion,
the advice above is absolutely right.

vince norris

OOOOPSS! When I posted the above, there were only two responses, by
Tom and John. Now, I see, Zinman's response is "above" mine.

This is not an adverse comment on Zinman's reply, but I'm not
competent to judge it, so my comment applies only to Tom and John.

vince norris