Cider in a barrel

Would it be OK to break in a new wine barrel by barrel fermenting some apple cider? I don't want to "taint" the barrel with apple character that might pass on to subsequent wines.

For the purposes of making an initial foray into barrel use, I chickened out somewhat and went with a small, inexpensive 30 liter barrel made from Portuguese oak. I was going to go Hungarian until a friend found references that suggest Hungarian oak is fine for chips, but that they are harvesting the trees too young to produce quality barrel staves.

Brian

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Brian Lundeen
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If you just want an opinion, I don't think a little fruit character will hurt any wine. Further, if the apple is dry, there will not be much apple character to it. I would not worry about the apple but I am not speaking from experience.

Ray

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Ray

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