Johny99
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I have a new 50l Hungarian oak barrel for this year's harvest. I thought before using it for reds, I'd try a barrel ferment of a white. I'll have Viognier, Chardonnay, Pinot blanc, and Sauvignon blanc as candidates. My wife says the Chardonnay she likes big buttery full Malo chards. Thoughts?
Any suggestions or experience to offer for a barrel ferment. I plan on separating some juice out to ferment in ss or glass as a comparison.
Any thoughts are appreciated.
Any suggestions or experience to offer for a barrel ferment. I plan on separating some juice out to ferment in ss or glass as a comparison.
Any thoughts are appreciated.