I'm new at using a barrel. I started a new 15 gallon barrel with a
second wine to get the first heavy oak off the barrel. I think I
oxidized the wine a little bit by using poor top up techniques. The
second wine was not spoiled to undrinkability, although not very good.
I don't think it is spoiled by bacteria, but oxidation, I could be
wrong. I put my real wine in the barrel after the second wine was
finished and am using better top up technique. I am detecting a little
bit of the oxidized off flavor in this good grape wine. Could this be
transferred to another wine, assuming it is not bacteria?

I tell ya, wine making is one worry after another.

> wrote in message
oups.com...
> I'm new at using a barrel. I started a new 15 gallon barrel with a
> second wine to get the first heavy oak off the barrel. I think I
> oxidized the wine a little bit by using poor top up techniques. The
> second wine was not spoiled to undrinkability, although not very good.
> I don't think it is spoiled by bacteria, but oxidation, I could be
> wrong. I put my real wine in the barrel after the second wine was
> finished and am using better top up technique. I am detecting a little
> bit of the oxidized off flavor in this good grape wine. Could this be
> transferred to another wine, assuming it is not bacteria?
>
> I tell ya, wine making is one worry after another.
>

Making wine in standard 59 gallon barrels is difficult. Making wine in
small barrels is very difficult.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman