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I can't recommend vadai enough. The small 10L barrel I got from them never leaked. Before I knew about Vadai, I got a few sizes of American oak barrels from a couple places in TX/Mexico, and almost all had to be replaced twice. Staves slipping out of place, horizontal cracks, all kinds of...

That's a huge starter!

Interesting. I was wondering when I'd find something like this...

I just got through with the clarifying on my Renaissance impressions with skins. I wonder if there's anything I could do at this point. I have a couple newish American oak barrels--would the amarone benefit from sitting in a 10L barrel now, or should I wait til it goes neutral?

In the US or Canada? Never seen these at Costco

Where did you get these kits from? Amazon?

Thanks Rich. I thought of that but what about headspace?!should I just not open the barrel? At worst that wine could help my barrel go neutral.. Should I get another and blend? Seems a little wasteful, though, not sure..

Hi Joe! I followed these procedures with the blackberry zinfandel kit and it came out REALLY thin. I even added zante currants and it tastes thin and weak. Is there any saving it, you think?

I see what you did there...!

I'm totally not sure how to do this, but would a yeast nutrient plan help with alcohol toxicity to keep the yeasties working hard? Some Fermaid O, maybe?

Joe, defintely keep us posted! I just ordered the same Blackberry Zinfandel you showed the other day, hoping I can take it to the next level...

definitely following this!

Thanks, John. I guess I'll have to find someone that likes to drink cheap oak-aged brandy.

Oh I see, Paul. Thanks. Well, since I don't drink brandy, I guess I'll just put in sulfited water. Now I just have to figure out that the sulfite dose is for this kind of operation.. I think I can let the wine stay in there another month, at least...

Thanks John, So my question there is, won't I be bring that oakiness into the port I want to not overoak? I hadn't considered this part until I read your comment..It really isn't a trap.. Or do you think that the brandy will help leach the oak but not overpower thhe port?

Thanks sour grapes. I didn't realize this was a possibility, long term. I thought it was a done just for a few days until we could get wine in it. What does of sulfite do you think I should go with? The ratio for sanitiizing? 2oz per gallon? thanks, Marino

Hi everyone, I'd like to know how to speed my new American oak barrel to become neutral. Before you ask me why I would want to do this and tell me that I am being impatient and maybe wasting the possibilities of what new oak can do for me, let me explain the situation: Before I knew about...

Yes, thank you. I understand filtering is for polishing. I guess I wasn't clear: I split a 6 gallon batch, which had been fined and racked twice over 4 months into two 3-gal carboys. I ran one 3-gallon carboy through the filter and let one be. The wine I filtered went from clear to having...

I still have to figure out a way to use a whole house filter with my new AIO without pumping air INTO the wine, and, perhaps more importantly, figure out why the white wine I supposedly filtered had so much sediment in the bottles after all that work. The wine had been racked twice and had...

Hi Chris, I PMed you a couple weeks back re the blueberry juice. Did you get it? Marino Sent from my iPhone using Wine Making