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According to this: http://www.bcawa.ca/winemaking/acidph.htm "potassium carbonate reacts immediately and does not leave a deposit" So is cold stabilization required after and if so, how long for 6 gal at 32 F?

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I bought 1 American Oak from Northernbrewer (made by Barrell Mill) and 1 from Vadai and I can tell you the quality of the Vadai is far better than the one made by Barrell Mill. As for the taste, my fingers are crossed!

Ph / ta / so2 Ok, I have 2 brand new barrels prepped and ready for wine (one Vadai & one Am Oak). I also bought a Vinmetrica SC-300. I just tested my PH and TA of my Cynthiana (Norton) that has gone through MLF. PH is 3.68 and TA is 7.9 (.79%). I have been making wine for years but always...

I am looking for some 23L / 6 Gallon American oak wine barrels. I cannot seem to find any. Does anyone know where I can find some? I want at least 4 of them. Thanks! :ib

I normally have 12 to 30 gallons of each wine. I figured it would work out better with 6 gallon barrels to keep a rotation going through them. I am also curious about SO2 requirements when using a barrel. I usually just add 1/8th tsp of meta per carbouy with each racking after malo is done...

Does anyone know where I can fin 23L American Oak Barrels at a good price? I found 20L at: http://www.barrelsonline.com/ for only $95 but they don't seem to offer 23L's and I have not been able to find them for less than $200. I am not a big fan of Hungarian Oak.