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I’m in search of a 15-20 gallon barrel to age this years batch of cab sauv. I’ve looked around online but haven’t been able to find much. I would prefer a toasted barrel over charred. Thank you.

I’m very happy to have found this forum! I am not new to wine making but I am looking to step up my wine game by making a fresh grape Cabernet Sauvignon this fall. I have made many kit wines as well as a lot of wine from fresh fruit, just never a fresh grape wine fermented on the skins. I live...