This will be my second time making wine this year. A friend offered to buy a barrel or too. I think I will be able to make 20 gallons with grapes in the backyard, a wild vine, and possibly more from finding vines on FallingFruit.
So he said this would be a good idea with the intentions to have a sour barrel with local grape wine. It got me thinking. With a new barrel for wine, there will be a lot of oak. We are thinking of getting two 8 or 10 gallon barrels. Do you think we could start souring off the first batch of wine?
Wine --> Sour beer
Wine --> Berry wine --> Sour beer
Wine --> Berry wine --> Belgian Single -- Sour beer
Wine --> carboy brett/carboy sour beer to grab barrel character
With the size of the barrel, I want a sour I can leave leave in for an extended time so a more neutral barrel would be better. Do you guys think I will have to do a few batches before I start adding beer in for an extended time?
Do you guys have any suggestions? It seems since we will most likely have two barrels, I can experiment. Maybe it will be better if we find a 30 gallon since the final use of these will be for souring.