Barrel Sur Lees Fermentation
I'm considering barrel fermentation for a fall batch of Chardonnay. I was
thinking of purchasing a pair of 30 gallon barrels. I'm a little leery
however because I once tried a small (13gl.) barrel storage and the barrel
became infected with TLC (some really gross black stuff) which ruined my
wine.
My questions a
Do any wine making hobbyist use non-whiskey barrels for fermentation and
storage?
What do you have to be careful of? What are your sanitation practices? (I
used Barrelclean last time - nasty stuff.)
Do you have a North-east coast source of new oak barrels that won't bankrupt
me?
Thanks.
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