, I recommend against jumping in a barrel yet. If you want oak flavoring, add 1 to 1-1/2 oz medium toast oak cubes during bulk aging, and bulk age at least 5 months.
My reasons for saying no to barrels at this time?
You are learning the process. Keep it simple at first and add on as you go. Getting a first wine bottled and sampling it a few month later is a thrill. Get a kit or two under your belt, feel comfortable with what you're doing, produce measurable success, and then add on.
Barrels are not a container, they are a commitment. Once you fill a barrel, you need to keep it full, either with wine or a holding solution. If you don't, you risk "stuff" growing in the barrel and ruining it. I have two 54 liter barrels, and each fall when the new wine is ready for barrel, I bottle the old wines, clean the barrels, and put the new wine in. It's an annual process.
New barrels contribute a LOT of oak character to a wine, and smaller barrels with a very large interior surface area to volume ratio, contribute a lot. You may be able to keep the wine in only for a month before you need to swap it. I've had wines in oak too long -- it tasted a lot like the bar we were sitting at (this is NOT a good thing, and it's not fixable).
Keep in mind that a main benefit of a barrel is evaporation -- a small amount of water and alcohol evaporate through the wood, so you lose volume. My barrels are 54 liters (14.25 US gallons) and I start with 16 gallons of wine -- I sacrifice 10% per year to age wine in the barrels. BUT -- the result is worth it.
At some point getting a barrel is worth it. But not today. Research barrels and plan for it.