My barrel is 13 gallons, but up to this point I have only made 5-6 gallons of wine at a time. I hear you guys all talking about topping off, and keeping air from the wine durring the aging process. My question is this... would I hurt the wine more than help itby aging 5 gallons of wine in a 13 gallon barrel? What are your suggestions, what can I do, outside of making 7 more gallons of wine?
Also, at what point should the wine go from fermenting containers to oak barrels?
Thanks
Al
Also, at what point should the wine go from fermenting containers to oak barrels?
Thanks
Al