- posted 13 years ago
I've got a 50 litre barrel that I have a Cabernet in. I put a second run wine through the barrel before putting in the cabernet so I could get the initial oak out. Now I have my cabernet in it and it is doing fine. MLF is over, the wine is sulfited. I have to add around 50 ml of wine every week to top up. I am using bottles of raw cabernet that I keep in screwtop bottles. This wine is pretty heavily sulfited so slow oxidation but there is alot of head space in the bottle. I use this bottled wine for top up for 6 weeks or so.
I've noticed a faint white ring in the bottle at the top of the wine. It smells fine. Am I endangering the wine by keeping my top up this way? I can't open a finished bottled wine every week for top up, I don't have enough. Can I keep this heavily sulfited wine around for that long without harm? How do you manage the top up for small barrels? If I had a larger barrel and was adding a bottle a week, that would be fine, but I'm using just small amounts. How do I manage this?
Thanks in advance