Would it be OK to break in a new wine barrel by barrel fermenting some apple
cider? I don't want to "taint" the barrel with apple character that might
pass on to subsequent wines.

For the purposes of making an initial foray into barrel use, I chickened out
somewhat and went with a small, inexpensive 30 liter barrel made from
Portuguese oak. I was going to go Hungarian until a friend found references
that suggest Hungarian oak is fine for chips, but that they are harvesting
the trees too young to produce quality barrel staves.

Brian

If you just want an opinion, I don't think a little fruit character will
hurt any wine. Further, if the apple is dry, there will not be much apple
character to it. I would not worry about the apple but I am not speaking
from experience.

Ray

"Brian Lundeen" > wrote in message
...
> Would it be OK to break in a new wine barrel by barrel fermenting some
apple
> cider? I don't want to "taint" the barrel with apple character that might
> pass on to subsequent wines.
>
> For the purposes of making an initial foray into barrel use, I chickened
out
> somewhat and went with a small, inexpensive 30 liter barrel made from
> Portuguese oak. I was going to go Hungarian until a friend found
references
> that suggest Hungarian oak is fine for chips, but that they are harvesting
> the trees too young to produce quality barrel staves.
>
> Brian
>
>