Never tried it myself. From what I understand from taking to people who do it for a living the main danger is to get too much wood taste, since the barrel is small
Does anyone have experience or opinions on 1-2liter barrels for aging wine and/or mead? I've got a gallon of elderberry mead about 2 weeks into primary fermentation and a little under a gallon of very sweet concord wine (tastes like boozy Welch's mixed with Taylor port). I'm thinking about getting a few 1 or 2 liter barrels to age the wine and mead. Are there brands or manufacturers to look at or avoid? Is it overkill/overexpensive for such a small amount? #asknostr #fermentation #wine #mead nostr:nprofile1qqs0hz0937pcklt3d2yrqr4p7ffellmcwe42zys7cyyk3d43pfyc72qpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsz9thwden5te0dehhxarj9ehhsarj9ejx2a30qy88wumn8ghj7mn0wvhxcmmv9uunfp48
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