Malo in barrel

[nicklausjames]

Can anyone help me out with this problem? I have a 15 gal barrel that has been used twice. First I put a cab in the fresh barrel for a couple months. Now I have a Merlot in it. The Merlot has been in about 8 months and is getting really oaky. I would have already taken it out but don't want to ruin the barrel while I wait to make the next batch. I just purchased some cab/Grenache grapes and plan on making that. However with malo it will take about a month until I can put it in the barrel. I really want to get this merlot out as it should have been out a month ago. I was thinking of doing the malo in the barrel but realized I don't have a way of keeping the temp over 60 in the barrel.

Anyone have any ideas? I bought the sulfur you burn for the barrel but the medal holder for it does not fit in my bung hole.

 

[ibglowin]

Where is the Cab? If it hasn't been bottled yet, taste it. The oak could have fallen back enough for you to run it back through for a couple of months in order to buy you time to finish MLF.

 

[Boatboy24]

Where is the Cab? If it hasn't been bottled yet, taste it. The oak could have fallen back enough for you to run it back through for a couple of months in order to buy you time to finish MLF.

Exactly what I was thinking.

 

[nicklausjames]

Thx but it was already bottled. I was thinking of just leaving it as is until the new cab is ready for the barrel. Than I'll leave the merlot in a demijohn and hope some of the oak taste leaves. Is there anything that can be done when a wine is over Oaked?

 

[ibglowin]

Blend it with one that needs oak.

 

[nicklausjames]

Yea is that the only option to blend?