I was lucky enough, on a trip to Moab last summer, to take home several slats from their used and disassembled wine barrels - I have no idea what type of wine was in them, other than a red.
My question is this. What should I do with them?
Should I chop them and throw them in to a bucket to condition with a beer? I have a Gruit that is about done in the secondary, and I am not sure if that would be a complimentary flavor combo. I was thinking of doing a Graff next, so perhaps using some chunks of that in the secondary would be interesting....
Thoughts? Recommendations?
My question is this. What should I do with them?
Should I chop them and throw them in to a bucket to condition with a beer? I have a Gruit that is about done in the secondary, and I am not sure if that would be a complimentary flavor combo. I was thinking of doing a Graff next, so perhaps using some chunks of that in the secondary would be interesting....
Thoughts? Recommendations?
