I just purchased an old very clean oak barrel and had 14 gallons of 3 month old Flanders red that I put in it. I sterilize the barrel by soaking it in a concoction of red wine and bourbon for 24 hours (Rotating every couple hours). Question is the barrel has 3-4 inches of head space after running the red in. Should I top it off? I was going to add some malto dextrin in a boiled solution so that would be a half gallon or so, but then what... A few bottles of red wine? A few bottles of jolly pumpkin... Thoughts? The red is souring already too I used the lambic blend instead of roselare. Ideas would be awesome!