Guys I was joking about the 65G barrel (i do have it though) as a primary.
but it got me to thinking, wouldnt larger primaries (and secondaries) help balance out fruit? one sour plum in a 10g primary will have more effect than in a 65g primary.
and to gather 65g worth of secondaries?!!!?!! I'd need to sell a kidney to get an addition tot eh house just for storages 780 bottles of wine...... PER SEASON!!!!!!
(drinks maybe 2 bottles a year)
To say nothing about how difficult it would be to lift the secondary up to the table level so you could rack it. :*)
Does make sense, probably why wineries don't have bad batches as often as home winers.
DAve
Tater wrote:
Tater
You only drink 2 bottles per year ?? Here is what to do: Throw out the 65G barrel to make some extra storage space. Get a food grade 5 gallon plastic bucket and three
1 gallon jugs. With this you can make two 1 gallon batches per year. 2 gallons equals 10 bottles of wine. That way you can give away 80% of your annual production and still have the 2 bottles you need for yourself !! hehehe ;o)Frederick
To answer the question; absolutely, the bigger the batch the better the chances are that anomalies will be absorbed. The biggest barrel I might buy keeps bouncing around in my mind; 30 gallons -12. There is a nice barrel from Hungary that holds around 12.5 gallons that sure seems like the perfect size for me but the sucker is around $250. Some day maybe, but I would buy a crusher before I buy that....
Joe
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