I've been busy with wine stuff, and happened to pull out a barleywine that I made this spring. It is in the secondary and aging with a little more head space than I am comfortable. I took a sample this evening and it has fermented out to just under 1.02. Not shabby seeing as I believe it is at 16% ABV (I was in the mood of go big or go home). It tastes strong, and the alcohol is HOT. I think it will be amazing in another half or full year.
My question- with the headspace, I would like to age the rest of it in a keg. Would it be recommended to add anything to prevent oxidizing, growing yuckies, or anything else? I recently got back in the wine side and am being bombarded by chemicals for long term storage.
Thoughts? Anything would be appreciated. Thanks!
My question- with the headspace, I would like to age the rest of it in a keg. Would it be recommended to add anything to prevent oxidizing, growing yuckies, or anything else? I recently got back in the wine side and am being bombarded by chemicals for long term storage.
Thoughts? Anything would be appreciated. Thanks!