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So I'm curing a new barrel and noticed a crack in my spigot. It is wide enough that it would dump the whole barrel in a couple hours if it was leaking, but the crack is currently dry and no signs of it having leaked. I'm concerned about gambling 100L of wine on a cracked spigot, but I'm also...

So everything I read says oxygen will ruin my wine. All sorts of spoilage faults will occur. But then there's madeira wine purposely oxygened right out and lasts forever. Is it merely the fortification and acid that makes it able to handle this? Or is there more to the story? Whatever they...

The amount in the barrel below the spigot. How do I get it? Alternatively, can I just pour a few bottles from the spigot and top the barrel up with fresh stuff every time? Or will my spigot get funky?

Hypothetically speaking; if I were to move to a country which permits home distilling, and I were inclined to try my hand as such a thing; does aging wine prior to making brandy give the same effect as aging brandy after distilling fresh wine? Do oak flavors in wine transfer to the brandy...

Noob here. Got 100L of argentia ridge shiraz from costco brewing up and headed for an aging barrel (skipping fining, stabilizing, degassing). Once it ferments down below 1 I'm adding the potassium metabisulphite pack that comes with the kits and racking into the barrel. I'm thinking of adding...

The spigot makes me nervous. No threads just crammed in there by hand. That's gonna hold back 100L? Seems to me it's gonna get pushed out. Also, to avoid chlorine I'm running water thru two brita filters but at this pace it will take me days or all week to fill the thing up. Is it a problem...

so i have some costco shiraz kits, and im hoping to toss them in a new 100L barrel. im tryin to keep things as simple as possible. im wondering about this plan: make 5 carboys worth, and once the bubbling has stopped, skipping the degassing, stabilizing, potassium sorbate, kieselsol, and...