- Jun 7, 2017
- 9,053
- Pool Size
- 29000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Jandy Aquapure 1400
I used to make wine but never made a bottle I would classify as being any better than a cheap, $10 table wine. So I stopped making it. Recently, however, I have come to realize that wine (red) is all about barrel aging. I never barrel aged it the best I have done is put into the fermenter some oak sawdust and chips. That didn't do much. But, my wine making partner and I have purchased 20 gallons or so worth of grapes (cab sav, pinot) direct from growers in CA and WA to make another go at it. I also have 2 10 gallon used once for spirits barrels that I got for a great price. The plan this time is to ferment, clarify and barrel the wine. I have read a few things about re-using whisky barrels "as is" for wine but was hoping to get some more perspectives on this. I am capable of reconditioning my 2 barrels and re-toasting them if that is the way to go but would rather avoid that if possible. The plan is to let this wine sit until each of our daughters are 21 (6 years). Should get 60 bottles or so each.
Any takers?
Any takers?