> I've got a wine in there now that isn't too bad. Lots of tannin, no
> off flavors, looks clear and clean. Tastes like it will age very
> well.
>
> The barrel has never been empty after the first batch. I've been
> pretty of top of sulfite, needs a little now but close to bottling,
> I'll do it then.
>
> Thanks for your comments, I think I'm in good shape. My fourth wine
> will go in next week. How long to barrels last? This is a small
> barrel, I might need to add chips. If so, is the hassle of barrel
> aging worth it? Carbouys are pretty easy!
>
> Dan

It all depends on what you want to get out to the barrel aging. You
probably don't get much in the way of oak flavor after 2 to 3 years
but that isn't the only things barrels do. There are theories about
micro oxygenation which helps reds; more than that you can get some
concentration of flavors and that is rarely a bad thing. A barrels
life is technically as long as you are willing to deal with it. You
can add chips or beans to get the oak flavors once that peters out, or
leave it in longer. It's not the same but it's all relative to a
point; if you put mediocre wine into a big money French barrel what
you will get is mediocre wine with French oak notes. If you put great
wine into a poorly built or maintained barrel you will ruin it.
Barrels are work but if they weren't worth it no one would put up with
them, they are one step below corks on the winemakers aggravation
spectrum...

Carboys are easy, agreed. I only have one barrel and it's not much to
talk about. It was badly made; never toasted. Don't EVER put good
wine in an un-toasted barrel; I'm still recovering from that fiasco.
It's full of sulfited acidulated water now. I may give it one more
shot on a second wine I made or may use it for a sherry from French
Colombard.

Joe