Bought a used 6 gal red wine barrel for ageing sours. After about a week I finally got the thing rehydrated and holding liquid. Now I've got an Oude Bruin in there and all seems in good working order.
I'd like to understand more about the evaporation in a small barrel. I know it is faster than a larger barrel but how much faster? Does anyone have a rough idea say as a % loss per month? The barrel is in a relatively cool room with no direct sunlight. I really just want to know if I can leave it for a year and not worry about losing half my batch!
The winemaker I bought it from said he tops his up with finished wine every couple weeks to minimize head space. Is this typical practice for barrel aged beers?
I'd like to understand more about the evaporation in a small barrel. I know it is faster than a larger barrel but how much faster? Does anyone have a rough idea say as a % loss per month? The barrel is in a relatively cool room with no direct sunlight. I really just want to know if I can leave it for a year and not worry about losing half my batch!
The winemaker I bought it from said he tops his up with finished wine every couple weeks to minimize head space. Is this typical practice for barrel aged beers?