blackwater
Active Member
- Joined
- Dec 4, 2008
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I have a 55 gallon white oak barrel that has finished fermenting and has a alcohol content of about 11.5 percent. The samples appear to be clear and the taste is dry with a bit of a bite to it. I'm moving this tread here as I high jacked another thread and don't want to continue doing that.
So My thoughts are to leave it in the barrel until June but don't know how to finish it. It is a bit flavorless for my taste but maybe that will change over the next 4-5 months in the barrel. In order to make it semi-sweet what would be the best route to go?? Also whats the procedure for racking this in June. Do I rack into something else and bottle from there or do I bottle at my leisure from the barrel?
Any ideas would be helpful.
Thanks,
Chris
So My thoughts are to leave it in the barrel until June but don't know how to finish it. It is a bit flavorless for my taste but maybe that will change over the next 4-5 months in the barrel. In order to make it semi-sweet what would be the best route to go?? Also whats the procedure for racking this in June. Do I rack into something else and bottle from there or do I bottle at my leisure from the barrel?
Any ideas would be helpful.
Thanks,
Chris