I recently acquired a used 60 gallon wine barrel. (it is very fresh and smells fantastic) and in the process of making long term plans on its use. I have done a lot of research and there seem to be as many ideas as there are experienced brewers. We do have the ability to fill the barrel with multiple batches over a weekend. My long-term plan is to make this an ongoing Lambic project over many years removing 10 gallons or so at different intervals at least 9 months to a year or more apart. Some of the Lambic removed I plan on racking on sour cherries, raspberries, grapes or other fruit. Some I would just bottle as a straight Lambic. This way
(I am thinking) would be similar to blending. Also, this way I would not have to figure out what the hell I am going to do with bottling 500 bottles at one time. Does this seem like a crazy plan or do you think it is viable?
Also, I am wondering if I should pitch a Lambic blend or make up my own blend with a neutral yeast and vials of different bugs. I have read that it is not good to propagate the blends, as the growth rate is so different for each of the bugs. Should I purchase a commercial quantity made for a one-barrel batch?
Should I pitch everything right into the used wine barrel or pitch into multiple primaries with a neutral yeast and then rack all into the barrel and pitch the bugs?
Does anyone have ideas on this?
Also, I am wondering if I should pitch a Lambic blend or make up my own blend with a neutral yeast and vials of different bugs. I have read that it is not good to propagate the blends, as the growth rate is so different for each of the bugs. Should I purchase a commercial quantity made for a one-barrel batch?
Should I pitch everything right into the used wine barrel or pitch into multiple primaries with a neutral yeast and then rack all into the barrel and pitch the bugs?
Does anyone have ideas on this?