New Wine Barrel

[Azurecybe]

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?

 

[hopsalot]

Reds

 

[Almighty]

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.

 

[Azurecybe]

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.

 

[Waylit]

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.

 

[Azurecybe]

Vadai will be my go to for this. Thanks for the input. Hows the oxygen xfer in these?