I have read some threads that say not to run wine kit through the same barrels that a batch of wine that went through malolactic fermentation had already used that same barrel. Is this true? If so then why? What difference does this make if the malolactic fermentation has been completed and bulk aged in a carboy with kmeta for a period of time afterwards? I have just ordered some barrels from Vadai and plan on running a rotation of different wines through one of the 6 gallon barrels. From reading it looks like the agreed rotation is 2-4 weeks, 6-8 weeks, 10-12 weeks, 14-16 weeks and so on.... Last question is at what level should I expect the barrel to be done? I am thinking after it reaches a 20 week run? That would be the number 5 run of wine through it.....
If a wine went through MLF, then was placed in a barrel, the bacteria (MLB) will stay with the barrel indefinitely. Kit wines, especially, are not supposed to go through MLF, EVER, so it is possible a kit wine can pick up that bacteria and start MLF, anyway.
Me, I believe if you keep the free SO2 level of the wine in the barrel where it is supposed to be, you won't have any problem with an MLF starting. The free SO2 level in a barrel can really fall quickly, so you must monitor it regularly and be prepared to adjust it when needed. I'll also say if you can't accurately measure the free SO2 with a reliable test setup, you shouldn't run a wine through such a barrel if you don't want to risk an MLF. If one is willing to invest in a barrel, one should also be willing to make the investment in a reliable free SO2 test setup.
The oaking schedule will keep getting longer and longer, as you pointed out. When that barrel is considered neutral is when that schedule becomes too long for YOU. 20 weeks is a long time for me but maybe not for you.
Understand that after a barrel becomes neutral, you can still add oak cubes, spirals, staves, ..etc. right in the barrel and still take full advantage of its micro-oxygenation and concentration abilities. These last two (IMO) are more important than the oaking ability of the barrel, especially when it comes to red kit wines, which tend to be thinner (less body). A barrel can make a tremendous difference in such a wine.