Question about oaking and storage

[msrenard]

I am looking to buy a 23L barrel and have heard that I should have several batches lined up so that I don't waste the oak.

1.) Why is the oak wasted? Does water need to be stored in the barrel if not in use?

2.) How long can a batch be stored before being oaked? Is there any negative in having a batch stored for long periods (several months) prior to barreling?

Thanks guys!

 

[JohnT]

Once a barrel in in use, it is best to keep it in use.

Emptying a barrel and letting it dry out is the fastest way to destroy a barrel. Folks normally empty a barrel and then fill it right back up again with the next batch.

You could just fill it with a k-meta solution, but then the oak flavor will be absorbed by the water, making the barrel "weaker".

 

[sour_grapes]

2.) How long can a batch be stored before being oaked? Is there any negative in having a batch stored for long periods (several months) prior to barreling?

You can store a batch of wine nearly indefinitely prior to barreling. Keep it in a glass carboy, properly topped up, sulfited and capped with either a solid bung or an airlock. Can store this way for years.

 

[msrenard]

Thanks guys! Excited to get things started.