10 gal barrel with 6 gal batch, can it be done?

Hmm. If you had enough glass beads you could do it, but I'd save it for another bigger batch. Forget CO2 sparging, it won't work. Unless you can get the headspace to zero and top up every couple of weeks you'll just wind up ruining both wine and barrel.

Regards,

John

Save it for a bigger batch. This is a logistical nightmare. Even if you buy 4 gallons of marbles, you won't have any topping wine left - and you _really_ need that! For the cost of 4 gallons of marbles you could buy a _lot_ of StaVin beans, or maybe even a small barrel.

FWIW, if you're _really_ serious about winemaking, start with the barrel (15, 30 or 60 gallon) and plan to buy and/or grow enough grapes to fill that, plus topping. Also, despite the cost, I'd recommend buying a _new_ barrel - preferably French, although Hungarian may be just as good from a good cooperage. That way you'll be sure that it's bug free - at least until you contaminate it yourself! ;^/

Tom S

Just in case you're not convinced, Linda, and want a third opinion, the advice above is absolutely right.

vince norris

Linda

Here's my thoughts to save your barrel if it is still sweet and clean and just emptied of wine.If it was left to dry out and not properly stored, forget it.Not worth the risk of spoilage. Ask the person at the winery how to prepare a used barrel for wine and run my suggestion by them. Get a small cylinder of nitrogen or argon gas along with a regulator and hose if you really want to save the barrel. This will cost you a few dollars to purchase at a welding supply store, but will last a lifetime. Purge your ten gallon barrel with the inert gas for about five minutes at 15 psi. Fill with wine by racking and let gas hose remain close to the opening and running at 15 psi. Insert a silicone bung with a piece of fermentation lock tube that is 1/4" outside diameter.To this attach the gas hose which should be 1/4" inside dia. Adjust the regulator to 5 psi and make sure the bung is sealed and not leaking. This can be done but requires daily monitoring. It is up to you how much time, cost, effort and risk of spoilage you are wlling to tale with you 6 gallons of wine.

OOOOPSS! When I posted the above, there were only two responses, by Tom and John. Now, I see, Zinman's response is "above" mine.

This is not an adverse comment on Zinman's reply, but I'm not competent to judge it, so my comment applies only to Tom and John.

vince norris