Recent content by AcreageWine

Has anyone used the tandem filter that they have available with the filler?

I have been buying my labels from Avery, they are water resistant and easy peel, so far I am very happy with them.

I have a small 23l barrel, just finished to batches back to back. One thing I had not planned on is how fast the new small barrel would impart the oak to the wine. Really just a matter of weeks. as a result I am not ready for the next batch to go in the barrel but I dont wan to fill it with...

I recently bottled a batch of Pinot and oaked it in a relatively new barrel. Priori to the oak IO was completely underwhelmed. I expected a lot more body, but had a wine that was okay but as you say light. The oak has given it more depth and now I plan to let it mature in the bottle for a while.

If you can drink it (and it’s not full of extras like chlorine and fluorine) why not. Filtering if you had sediment is fine but mineral content is a good thing. Filtering does not remove bacteria that’s really the only issue to watch for. Just my perspective!

I pulled the Amarone out the oak at 7 weeks and racked to a carboy. The Pinot Noir was ready to go into the oak. 3 weeks latter now I have bottled the Amarone, it needs some more time to bottle age but this is a fantastic wine.

Well its 4 weeks in the barrel, had a taste test last week and this week. Fantastic, I still have 2 weeks to go before my Pinot Noir is ready to go in the barrel. I am comfortable leaving it in till the Pinot goes in replace the Amarone. If its over Oakes I blend latter with a batch.

The current batch in the barrel is Amarone and the next is a Malbec, lots of room to blend there. I plan to make a batch every second month as you suggest. Fun actually. I would like to get another barrel and do a port. Distilling is on the list as well. A cellar is quickly becoming not a nice...

@winemaker81 , I value the opinion of folks like yourself in this forum. I had a taste last night. I would describe it as lightly oaked at this point (2 weeks in) but I didnt stir the barrel, I will give that a shot tonight. I have another batch starting now so I am 4 weeks from being able to...

Very good info on this thread. I have a batch on Amarone in a new , lightly toasted, European oak, 23l barrel. This is the first wine in this barrel. I had a little problem with leaks even though I thought the leaks were solved once I let the barrel soak with water and re-swell for a few days...

You did not get any responses. I am curious on what you have found so far. I bought a 23 l European oak barrel and have a batch of Amarone in right now. I would love to get another 2 barrels. How long have you Oaked? I was thinking 10-12 weeks but you noted 4-8 weeks now I thinking its too long.

Here is some of the batch

Complete. I used pectin about 3-4 weeks ago and bottles last week. It needs to age and mellow even more but I am very impressed with what has turned out to be a soft rose. Another 3-6 months and it will be fantastic. Definitely doing another batch with coming year.

I had been looking for oak barrels (that didnt break the bank) for a while and found a place that imports them from Croatia to Canada. The price was reasonable and they have wide range of sizes. I received a 20l barrel today. I am impressed with the quality so far. Have a look at this site, keep...

So how would you suggest adding it? Thief some wine and mix in and pour back or rank and add to carboy first?