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I made my own barrel steamer. and I have used it now for two years. This is what I wrote a couple years ago. "Being laid up with a hip replacement allows me a lot of time to think about my wine making processes. One issue that always bothered me was maintenance and cleaning of my barrels. Up...

And if you want to buy American you really have only one choice... Bradford White

Why do you want it oxidized?

I also go south for the winter and have no problems. I use the waterless air locks on my carboys and have 5 barrels with solid bungs. I adjust sulphite levels just before i leave and have not had a problem.

Great! I'm in.

No worries on picking up or absorbing more co2 but do let the wine warm to room temperature before bottling. Chances are you will need to rack the wine after being cooled. you're likely to drop out lots of acid crystals.

Speaking of that, I am ready whenever you are. I am down to probably less than 100. Let me know when you are ready to order.

Go for the barrel! A barrel will take your winemaking to a whole new realm. For me it was the missing ingredient in making an excellent wine. I now have six of them in constant rotation. 1 - 60 gallon, 4-15 gallon and 1-10 gallon.

Steve, those cool temps wont hurt anything, in fact it may actually help precipitate some acid out of the wine which can be a good thing depending where your grapes are sourced. I would use airlocks instead of solid bungs because changes in atmospheric pressures can cause expansion of the wines...

The question has to be asked... Why are your wines going bad in a couple years? I've never felt the need to have a bottle sparger and my wines from 6 years ago are still fine.

You are going to love that Petite Sirah! I would add a couple tablespoons of tannin, dissolved in a cup of boiling hot water, early in the fermentation. then after it has dropped most of it's sediment I would add 4 oz. medium or heavy toast american oak cubes, leave them in there for several...

JohnT, I've been doing the low carb diet and it works for me. I do allow 1 beer a day but probably only drink 2 or 3 a week. I've lost 65 pounds so far and have never felt better!

Don't you just hate auto-correct?

I'm probably going to loose the little bit of respect I have but I haven't used my hydrometer for at least a couple years. I normally make wine with Juice buckets and I finish them by taste. I'm not sure I even know where my hydrometer is. It was an important tool learning this craft but now...

This picture was from our October trip to South Dakota. So peaceful! Taken at Pathways Spiritual Sanctuary, Lead, South Dakota

I'd love to own that one! Here is my latest piece of old iron. 1934 Farmall F12

My opinion is a Cabernet Sauvignon needs 4 years minimum, 7 months in a new barrel, assuming it is a smaller barrel, means lots of tannis. Leave it alone for a couple of years it will be good, leave it alone for 4 or 5 years it will be great.

Dang, kind of wish I were part of that family!

It sounds like a contamination of Brett. That will cause sour! Definitely a sanitation issue. I would dump them all and start cleaning.

John, I paid $350 for the 15 gallon and $280 for the 10. I would love to use a 225 liter barrel but really do not have the room. The 15 gallon seems to fit my schedule the best. These are my third and fourth barrel. I really wanted to buy two 15 gallon barrels but one was sold before I got to it.