Hi all,
During a recent Niagara wine tour I was surprised to learn that the commercial wineries leave a lot of air space in the oak barrels while aging red wine. The barrels are maybe 3/4 full of wine, in contrast to kit winemaking where topping-up is practically a religion. Even the oft-quoted Jack Keller advocates topping-up.
What gives? Does the difference lie in sulfite concentration? Something to do with malolactic fermentation? I can't find the answer anywhere, so before my curiosity drives me to do something stupid with my next batch of wine (like bulk aging in a half-empty carboy) I thought I'd ask if anyone has any experience in this area.
Don
During a recent Niagara wine tour I was surprised to learn that the commercial wineries leave a lot of air space in the oak barrels while aging red wine. The barrels are maybe 3/4 full of wine, in contrast to kit winemaking where topping-up is practically a religion. Even the oft-quoted Jack Keller advocates topping-up.
What gives? Does the difference lie in sulfite concentration? Something to do with malolactic fermentation? I can't find the answer anywhere, so before my curiosity drives me to do something stupid with my next batch of wine (like bulk aging in a half-empty carboy) I thought I'd ask if anyone has any experience in this area.
Don