Frank Bacon wrote:

> 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.

If you live near Baltimore, you might try S&S
winegrapes. I don't believe they open until
September though. They carry some new and
refurbished barrels.

I would think you would get a LOT of oak in your
Chardonnay from a new barrel. You might want to
check out some wineries near you and see if they
would sell you a "spent" barrel that they are
going to replace. Fermenting in barrel will
require checking for H2S frequently and stirring
on a regular basis. I have never done this as a
hobbyist (did some at a commercial winery) so
others may offer some better and more complete
advice.