Slipgate
Well-Known Member
We are moving and the new house has enough room for me to store real wine barrels. So I was going to make a couple of batches of wine and barrel it. If I do, do I not need to put oak chips in the fermentation stage or just count on the barrel for the oak infusion? I was planning on keeping it in the barrel for a year. Also I assume I make the wine as usual and when I would normally bottle it, I put it in the barrel instead. I was thinking of getting the grapes myself and crushing them instead of kits which would be really expensive in quantity. What are good sources for Cab Sav/Franc grapes?
Once I bottle from the barrel, can the wine be opened at any time after that with no additional wait?
Can anyone give me some pointers/advice on doing this?
Once I bottle from the barrel, can the wine be opened at any time after that with no additional wait?
Can anyone give me some pointers/advice on doing this?