I have a 12 Gal French barrel about 1 1/2 yrs old and it seems that is
out of oak flavor already.
I have rotated 4 wines into it and this last cab sauv has been in since
July 10 and still very little oak flavor although the wine is coming
along very nicely.
I wonder if topping off twice a week is slowing down the oak extraction
process?
Or should I be doing something to the barrel between each wine change?
Up to now the barrel has been continously full with quick rinse of so2.
thanks
Joe