So I have moved from kits to fresh grapes because I have not been really impressed with even the high end kits.
My first AG batch is only from April so not yet sure if it will give me what I am looking for but considering getting a barrel.
I’m at the point where I’m not trying to increase my current ~300 bottle supply but just replace what I drink. This will be about 20gal/yr max. Was thinking I might get a 14.5 or 22 gallon barrel and just make one wine per year.
Potential problem is that if I get a toasted barrel I’ve heard something like 1 week per gallon so this would mean after 14 weeks I’d probably have an empty barrel siting around empty for several months so I’d need to take steps to store properly and hope for the best. Would it be better to get an untoasted barrel so that I could always leave the wine in there for a year and then just add my own oak or will that be partially defeating the purpose?
Or on this scale should I just stick to glass and spirals?
Thanks!
My first AG batch is only from April so not yet sure if it will give me what I am looking for but considering getting a barrel.
I’m at the point where I’m not trying to increase my current ~300 bottle supply but just replace what I drink. This will be about 20gal/yr max. Was thinking I might get a 14.5 or 22 gallon barrel and just make one wine per year.
Potential problem is that if I get a toasted barrel I’ve heard something like 1 week per gallon so this would mean after 14 weeks I’d probably have an empty barrel siting around empty for several months so I’d need to take steps to store properly and hope for the best. Would it be better to get an untoasted barrel so that I could always leave the wine in there for a year and then just add my own oak or will that be partially defeating the purpose?
Or on this scale should I just stick to glass and spirals?
Thanks!