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 chitosan, adding only potassium metabisuplfite, and racking into the barrel at that point, for about a 2 month time period before bottling from the spiggot, a quick sediment flush and filling the barrel right back up with the next batch. after a few times, when the barrel weakens and my drinkable supply is sufficient, increasing the barrel time to maybe 6 months, refilling the barrel immediately after emptying it each time. my questions are: is skipping all those additives advisable? my thinking is ive read sediment and tannins have antioxidant and antimicrobial benefits, so because im hoping to avoid so2 monitoring and maintenance, im wondering if by not stabilizing and clearing the wine i might be okay, and if theres any remaining sugar it can ferment a bit in the barrel which hopefully helps keep oxygen at bay. many questions, total noob, probably shouldnt be barreling, but i tend to go big when i get into a new hobby, so here i am.