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I'll go first: Right now, I have a Fig Sherry going on- it's aging in the secondary carboy. It's strong (about 18%), but it should be fairly smooth, and have all kinds of interesting, meaty flavors to it.

What's the strangest thing you ever shoved into a fermenter? The oddest wine you've ever made? And... was it any good?

Glad to help! Where on the West Coast of Canada are you?

Ahhh... so it's sort of the Yi Xing tea pots, where you keep brewing the same style of tea in there, and it reinforces the flavor/aroma? (I heart yi xing teapots)

I really enjoyed "The Joy of Home Winemaking", by Terry Garey. It's fairly non-technical, but her joyful, open attitude really made it inviting for someone who was starting from a position of relative ignorance. As long as you aren't too hung up on learning the chemistry behind it, I'd...

Yes- that sounds very fine! It probably would be a new barrel (from www.oldworldbarrel.com - as long as I'm going to bring it up), and I have read up on conditioning it to get ready. I have a fig sherry that I think would do very nicely, as well as a mead coming up. How much of one...

So I'm considering buying one or two 5-gallon American white oak barrels (not too expensive, and shipping is gloriously free!). Do any of you use them now? If so, for what sorts of wines? I was thinking some (or all) meads might do well in a barrel, and naturally wines will as well, but...