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Old 12-23-2011, 03:37 PM   #1
Azurecybe
 
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I'm thinking about buying a 15 gallon toasted hungarian oak barrel to eventually do sours in. In order to get the barrel mellowed enough to say do a Oud Bruin or Flanders Red funky secondary I want to do a few wines first.

My question is, White or Red? Or a sucession thereof?
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Old 12-23-2011, 04:17 PM   #2
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Reds
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Old 12-23-2011, 04:47 PM   #3
Almighty
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I guess if you take a note from Russian River, they do their darker, maltier sours in Red wine barrels and their pale sours in white wine. And I think the flavors match pretty well that way.

 
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Old 12-23-2011, 05:24 PM   #4
Azurecybe
 
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That makes sense. The end point is to do funky dark-ish sours. I'll start looking for good red wine kits. Perhaps an Amarone.
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Old 12-23-2011, 10:25 PM   #5
Waylit
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Hungarian oak is mellow enough that you could do a beer in a new barrel. I have a new 26 gal barrel from Vadai, my beer is not overly oaky after 9 months.

 
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Old 12-23-2011, 10:56 PM   #6
Azurecybe
 
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Vadai will be my go to for this. Thanks for the input. Hows the oxygen xfer in these?
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