Oddbean new post about login | logout Does anyone have experience or opinions on 1-2liter barrels for aging wine and/or mead? I've got a gallon of elderberry mead about 2 weeks into primary fermentation and a little under a gallon of very sweet concord wine (tastes like boozy Welch's mixed with Taylor port). I'm thinking about getting a few 1 or 2 liter barrels to age the wine and mead. Are there brands or manufacturers to look at or avoid? Is it overkill/overexpensive for such a small amount? #asknostr #fermentation #wine #mead nostr:nprofile1qqs0hz0937pcklt3d2yrqr4p7ffellmcwe42zys7cyyk3d43pfyc72qpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsz9thwden5te0dehhxarj9ehhsarj9ejx2a30qy88wumn8ghj7mn0wvhxcmmv9uunfp48
Never tried it myself. From what I understand from taking to people who do it for a living the main danger is to get too much wood taste, since the barrel is small
Yeah 1-2 litres is tiny and if they are wooden extremely expensive for the volume they hold. They also have a maintenance issue of keeping them filled with liquid so they don't fall apart . If you want to impart barrel conditioned flavour just use wood chips and stick to other food grade materials.
Whether it's overkill/expensive depends on your finances. I say "go for it", since you still might make small batches for experimenting even after you scale up (if you do). Or, if they seem like something you won't use again, sell them for sats to get another newbie-fermenter started in the craft. Or, keep one as a trophy to hang above your headboard, with the date, batch, etc written on it. Your spouse will be so pleased with the new decor! 😀😉😜
😂 but still disagree he should scale up and get a ex whiskey/rum barrel they are usually half the price of these teeny tiny new barrels and you usually get some leftover booze in there too 😉
I age my Cabernet Sauvignon in 2.64 gallon and 5.13 gallon barrels. Typically the micro oxidation is higher because of surface area. It’s been suggested to me that shorter time in small barrels is wise to lessen the oxidative state and barrel imparting too much of its own flavor into the medium. However in my experience I prefer to keep my wine in barrel for 6-8 months with my volumes and bottle age for 4-6 months. Keep your barrels topped off and you’ll be fine. Mead will do great in barrel with lees contact but not sure how much barrel influence you would want with a delicate beverage like mead. I’m what ever you choose it will be delicious!