I have a cab that has been barrell aging for 4.5 mos. I have not had the bung off but once at the 1.5 mo point. It has not been removed again and i did top it off. If there has been much evaporation, would the headspace be a problem for the wine or the barrell?
Is It Necessary To Top Up A 23l Barrell If The Bung Has Not Been Remov
Started by
mandoman
, Jul 14 2012 02:05 PM
6 replies to this topic
#2
Knucklehead
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Posted 14 July 2012 - 08:23 PM
Yes, you risk oxidizing your wine as well as open it up for other issues. I top off everytime I open my barrel or every 4-6 weeks. There is suction in the headspace if your bung fits properly, but its certainly not a perfect vacuum. 1.5 months is time for sampling and topping off.
Bill
2010 Zinfandel (Bottled)
2011 Viognier (Bottled), 2011 Syrah (Bottled), 2011 Cabernet Sauvignon (Aging in the Barrel)
2012 Petite Sirah(Sonoma), Syrah (Sonoma) and Zinfandel (Amador), oh and a small batch of Viognier
2013 Time to plan... Syrah and Pinot Noir at least!
2010 Zinfandel (Bottled)
2011 Viognier (Bottled), 2011 Syrah (Bottled), 2011 Cabernet Sauvignon (Aging in the Barrel)
2012 Petite Sirah(Sonoma), Syrah (Sonoma) and Zinfandel (Amador), oh and a small batch of Viognier
2013 Time to plan... Syrah and Pinot Noir at least!
#3
gregorio
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Posted 15 July 2012 - 03:41 PM
It does increase your risk for sure. The lowest risk is a full barrel. Opening and NOT topping is the highest risk.
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#4
bzac
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Posted 16 July 2012 - 10:03 AM
given that in such a small barrel you have faster evaporation rates than you would in a full sized barrel
you will want to top it up.
you run the risk of oxidisation and spoilage . So2 is consumed more rapidly in a barrel , and faster still in a barrel with a wood to wine ration like a 23 litre barrel has .
I'd hate to see you open up the barrel and find the surface covered in Myconderma .
I'd reccomend you top up at 6 week intervals and check your so2 levels
you will want to top it up.
you run the risk of oxidisation and spoilage . So2 is consumed more rapidly in a barrel , and faster still in a barrel with a wood to wine ration like a 23 litre barrel has .
I'd hate to see you open up the barrel and find the surface covered in Myconderma .
I'd reccomend you top up at 6 week intervals and check your so2 levels
Above all relax , it's winemaking ,it's not supposed to be stressfull . It's not sky diving.
Zac Brown
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#5
DavidW
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Posted 27 August 2012 - 10:56 AM
given that in such a small barrel you have faster evaporation rates than you would in a full sized barrel
you will want to top it up.
What about on a 80-120L barrel? I've been letting it go 6 months but maybe have just been lucky...?
#6
bzac
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Posted 27 August 2012 - 12:16 PM
It's best practice to keep Any sized barrel topped up with adequate so2 . As Greg said anything else is higher risk.
Above all relax , it's winemaking ,it's not supposed to be stressfull . It's not sky diving.
Zac Brown
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#7
Doyle
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Posted 27 August 2012 - 01:05 PM
Proper top up and SO2 management is often one of the weakest points for home winemakers.
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