Comet in TX
Member
- Joined
- Oct 18, 2009
- Messages
- 38
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Hi everyone,
I've been away being swamped by life for the last 6 months - no wine-making at all. I FINALLY have my 23 l. Vadai hydrating as I type. I'm planning to barrel ferment a WE Small Lots White Meritage, followed by a barrel ferment of a KenRidge Limited Release Oregon Pinot Noir. Several reds ready to go after that, including a CC LR Rosso Fortissimo, a CC Red Mountain Cab., and last year's RJS LE "Trek."
So, the grand question, how much do these barrel ferments affect the so-called 2-4-8-16, etc aging schedule for the small barrels (I know that Mike has been experimenting with a slower schedule, more like 4-8-16, etc)? Do you think each barrel ferment takes off one part of the schedule, ie., one barrel ferment causes you to skip the first aging, would the second ferment cause you to skip the second? So after 2 barrel ferments, you'd start by aging a wine you'd expect to be in the barrel for 8 weeks? (or longer according to Mike)
I'm trying to figure this out b/c I want the Rosso Fortissimo or the Red Mountain to get the best of this barrel, maybe 4 months in, and I'm not really sure how to figure out which I should put in which order after the 2 barrel ferments.
Thoughts appreciated. I'm going to try hard to get back into it - I have too many kits stacking up, including several of last year's LEs, which really need to be made sometime here soon.
Thanks,
Lara
I've been away being swamped by life for the last 6 months - no wine-making at all. I FINALLY have my 23 l. Vadai hydrating as I type. I'm planning to barrel ferment a WE Small Lots White Meritage, followed by a barrel ferment of a KenRidge Limited Release Oregon Pinot Noir. Several reds ready to go after that, including a CC LR Rosso Fortissimo, a CC Red Mountain Cab., and last year's RJS LE "Trek."
So, the grand question, how much do these barrel ferments affect the so-called 2-4-8-16, etc aging schedule for the small barrels (I know that Mike has been experimenting with a slower schedule, more like 4-8-16, etc)? Do you think each barrel ferment takes off one part of the schedule, ie., one barrel ferment causes you to skip the first aging, would the second ferment cause you to skip the second? So after 2 barrel ferments, you'd start by aging a wine you'd expect to be in the barrel for 8 weeks? (or longer according to Mike)
I'm trying to figure this out b/c I want the Rosso Fortissimo or the Red Mountain to get the best of this barrel, maybe 4 months in, and I'm not really sure how to figure out which I should put in which order after the 2 barrel ferments.
Thoughts appreciated. I'm going to try hard to get back into it - I have too many kits stacking up, including several of last year's LEs, which really need to be made sometime here soon.
Thanks,
Lara