Well I was reading other posts about leaving wine in the barrel for weeks at a time to avoid over oaking.
The longer the better for me. I just want to make sure I have enough wine to keep it full until the next season.
So you are saying due to the size of the barrel running 2 reds through it...
Various french american hybrids.
The particular rows that I am working on are Traminette that are being training VSP.
I also have some Frontenac that are TWC, they are also close to the cordon wire.
I am in the Midwest
1st I let the vines grow with no training
2nd year spring I trimmed down to a few buds
2nd year June I am now trimmed to one trunk that is growing past the cordon wire.
Do I cut the trunk above or below the cordon wire?
The books I have show this both ways?
I plan on purchasing a 100 or 120 liter Vadai oak barrel this year.
I am trying to work out a plan to keep it full and not over oak the wines.
1st use
Barrel Ferment a White - cool 2-3 weeks?
Clean out the barrel from fermentation
Rack the white back in and add MLF
2 weeks later...