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Thanks, @Rice_Guy - I didn't realize it could take that long for the bubble gum flavor to develop.

Okay - let's start by being grateful for a safe space that we can share our stupidities. :rolleyes: While wanting desperately to prove I normally keep exceptional records, I will confess that I wrote nothing down on this one. Was trying to get a quick batch made before DIL came to lake cabin...

Thanks - not in a hurry to drink (summer drinking at cabin for us), but need the gallon jugs the batch is divided into. :D Buy more glass or risk extra sorbate in skeeter pee...both cheap and easy answers, I guess.

Have a 6 month old batch of SP that I think I forgot to add sorbate, but am not sure. I back-sweetened it lightly (didn't not measure SG post-sugar) several months ago and while I never saw active re-start of fermentation, taste and SG indicate that it is basically dry. I left it in a carboy...

Assuming these fresh-dumped barrels are neutral (oak and bourbon/whiskey), what would be target times for adequate micro-oxygenation in a 5gallon? I know it depends on environmental conditions (humidity, temp), but curious about general timeline to expect results or to target barrel-aging a wine...

And in a slightly different turn to an alimentary tract story - recent story in WaPo:: This is Cecil. He has never done anything bad in his life until he ate $4,000.

Checked level after 2 weeks in barrel and tasted. No oak (none expected), no ashy flavor, but pretty significant bourbon taste. While I hate to pull it out so quickly, I do think at this stage the wine would round out and be a nicely drinkable 'bourbon barrel wine' with more time in a carboy. I...

Oh my - now I am getting nervous. I filled my fresh-dump bourbon barrel with a syrah a little over a week ago after swelling and rinsing out well (no Barrel Oxyfresh or cleaner). Looking forward to hearing @VinesnBines update on Monday. And suspect I will be checking mine sooner rather than later.

Thanks to both of you - planning to start this evening!

Thanks, Bryan - love the clear directions. Looks like I am unable to get Barrel Oxyfresh in anything less than 50 pounds at this time (except for one place that charges >$50 for one pound when shipping is added). If anyone has a better source, please let me know!

I am nervously starting the barrel journey with a fresh-dumped, 5 gal barrel from Midwest. Plenty of wine waiting to rotate through and top off, but nervous about ruining good wine instead of making it better. I still have a couple of first timer questions after reading as much as I can find. In...

Vin Brûlée (from my Italian DIL) - family favorite 750 ml red wine 1 orange zest peeled 1 lemon zest peeled 2 cinnamon sticks (small) 10 cloves 2-3 tablespoons sugar (I often use brown) Mix together - simmer for 10 minutes. Burn excess alcohol with butane torch - serve and enjoy Personal...

Just pulled a FWK Syrah (Forte) out of freezer to start and realized that I put the skins in the refrigerator when it arrived a couple of months ago. Given comments in this thread about always storing skins in freezer, I am looking for advice: - Toss them? - Smell test? - Other? I do have...

Thanks for all the follow-up. I am in process of evaluating for microbial contamination - microscopic evaluation tomorrow and pending aerobic cultures. Other responses to questions in the discussion: - The bungs are 6.5 - could be a little too large for the 1 gal jug, should be fine for the 5...

My favorite Corvette story from ~1975. After a day of riding (horses), we went to my friend's house for dinner. Her older sister's new boyfriend was visiting with his Corvette parked in the driveway. The family matriarch remarked, "I don't trust anyone who drives a car made out of the same...

Yes, K-meta on schedule.

I recently put new silicon bungs on 3 carboys, all wines over 1 year of age. Normal cleaning and sanitizing of bungs prior to use, wines had fresh dose of k-meta at the time the new bungs were inserted. After 3 months, two of the carboys had developed a layer of gunk or foam in the neck of the...

Thanks so much - good to have valuable experience to help in decision-making.

The fresh dump bourbon barrels at Midwest Barrels are listed as medium or heavy char instead of toast - are those the ones you bought, @VinesnBines?

Looking at Midwest Barrels (fresh-dumped) in addition to other options. What type of schedule should I expect in starting one of these? Have they given up a significant amount of oak compared to a brand new barrel? Balancing pros and cons of (1) MoreWineMaking Hungarian ($$), (2) fresh-dumped...