nefarosity
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- Sep 25, 2007
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Hi all I have a quick question regarding oak barrels. This is my first time in attempting to do a primary ferm with an oak barrel. Unfortunately the barrel I am getting is going to be the full meal deal (59 gallon) and I have only ordered 75 lbs of grapes this year. I really want to attempt to ferment in the barrel for flavor and added tannins, but am unsure exactly what will happen if the amount of juice is signifigantly lower that the entire contents of the barrel. I'm willing to support the process by piping in C02, but I'm unsure that this will even work to avoid spoilage. Any suggestions on how to put such a small amount of juice in such a large vessel, or should I just forget it and keep to my carboy this year?