New Barrels for Forum Members

[WillShill]

Welcome, Will. I agree w/ @jsbeckton regarding kits - better results are certainly had going all grape. Unfortunately, that isn't an option for everyone. That being said, my kit wine results were generally much better after I started using a 23 liter barrel for aging.

 

[WillShill]

Hi Boatboy , that’s my plan just need to source a barrel, I’ve seen some vastly different prices from £100 to £200 without shipping for a 20 litre barrel , hard to establish quality of each item as it’s a niche product, UK forums mostly beer oriented so little advice to be had. Thanks

 

[Ajmassa]

Hi Boatboy , that’s my plan just need to source a barrel, I’ve seen some vastly different prices from £100 to £200 without shipping for a 20 litre barrel , hard to establish quality of each item as it’s a niche product, UK forums mostly beer oriented so little advice to be had. Thanks

Food for thought regarding no available grapes. Frozen must is the same as buying fresh grapes. Not sure about France but I know Spain sells and ships frozen must all over. And I believe Italy does as well

 

[pillswoj]

Hi Will,

I do the RJS EnPrimeur kits with skins and use an 19L oak barrel. They spend 6 months in the barrel and generally age for 2 years total before drinking. I am sure that grapes or frozen must would be better but I feel the wine from these kits are very good and the real issue will be finding the variety that you enjoy.

 

[WillShill]

Hi Will,

I do the RJS EnPrimeur kits with skins and use an 19L oak barrel. They spend 6 months in the barrel and generally age for 2 years total before drinking. I am sure that grapes or frozen must would be better but I feel the wine from these kits are very good and the real issue will be finding the variety that you enjoy.

Hi thanks for your reply, Do you rack to barrel after clearing or rack again, and do you leave wine in carboy long before moving to oak barrel, thanks just at planning stage and taking advice, thanks Will

 

[pillswoj]

I let the wine age in a 23L carboy ~6 months after fermentation (racked a couple of times) then rack to the 19L barrel for 6 months topping up monthly (I bottle the leftovers from the carboy into 375 ml and use them for topping up). After I rack out of the barrel to a 19L carboy for 1-2 months just in case it drops some sediment. Bottle and generally wait 9 months before drinking (I don't even sample the high end red kits until they are a minimum of 24 months from the start of fermentation)

The other thing is to make sure you have another wine ready to go into the barrel. After the wine comes out I rinse the barrel with Hot water, then with a kmeta solutions then rack the next wine into it.

 

[mainshipfred]

The barrels are ordered and everyone is getting what they asked for. I also ordered and extra 25, 30 and 40 liter. They are supposed to arrive the beginning to middle of September.

 

[pete1325]

When would they come in? I live in a western sub of Chicago. I would be interested in (1) 25L Barrel.

 

[mainshipfred]

When would they come in? I live in a western sub of Chicago. I would be interested in (1) 25L Barrel.

Usually the beginning to middle of September. The dimensions are 16" x 16" x 16" and it weighs 25 lbs if you wanted to check shipping costs. Use my zip code 20151.

 

[pete1325]

Okay, Thanks.

 

[jgmann67]

Good morning Fred!

I’m paging through this thread and am thinking seriously about a barrel for my wine from fresh grapes. I’ve only done fall grapes though. So, doing spring grapes might be a new requirement for me.

Still have extras? Given my current wine making, a 40L probably makes the most sense for me (thoughI guess I could split batches in a 25 or 30L too).

Never used a barrel before and I’ve been at this for almost 6 years now. Maybe it’s time.

 

[mainshipfred]

Sounds like it's definitely time Jim. I still have a 30 and 40 liter not spoken for. Would you like me to put your name on the 40?

 

[jgmann67]

Sounds like it's definitely time Jim. I still have a 30 and 40 liter not spoken for. Would you like me to put your name on the 40?

I know it's Hungarian oak. But,I went back in the thread to see what toast the 30 and 40 L barrels are. Can't find it.

 

[mainshipfred]

I know it's Hungarian oak. But,I went back in the thread to see what toast the 30 and 40 L barrels are. Can't find it.

They are all medium toast.

 

[jgmann67]

They are all medium toast.

Okay - I want one. And the price is unbeatable (either $180 or $190, right?)

Now, which one? 30 or 40L? If recent history is any indicator, I usually wind up with 15+/- gallons of finished wine in the fall. I typically do kits one-varietal-and-a-time, but I see value in doing two-at-a-time instead. What do you suggest?

 

[mainshipfred]

They are $195 and $205, see post 217. A 30 liter is just under 8 gallons and the 40 is about 10 1/2. Which one is hard to say. With either one I think you definitely have to consider either spring grapes or double kits, especially with the 40.

 

[pete1325]

I'll take the 30 L one if it's still available.

 

[mainshipfred]

OK, let me see what Jim decides to go with.

 

[jgmann67]

OK, let me see what Jim decides to go with.

I think the 30L fits my needs better than the 40L. Sorry Pete.

I'll take it! Meet at WW?

 

[Ajmassa]

Meet at WW?

Wildwood?