I've around 25 of these I use for my wines, in secondary and bulk ageing roles. Reason is simply cost, availability and ease of transport.
Reading various forums on the subject, there are many many more winemakers around the world who do the same and probably just as many again who do but won't admit.
Two absolute no-nos are don't put boiling water in them and keep the AV at below 20%.
Reading various forums on the subject, there are many many more winemakers around the world who do the same and probably just as many again who do but won't admit.
Two absolute no-nos are don't put boiling water in them and keep the AV at below 20%.