nicklausjames
Senior Member
- Joined
- Mar 25, 2014
- Messages
- 223
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- 11
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.
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.