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In Reply to: RE: Barrel questions posted by jimbill on February 10, 2009 at 06:22:11
About 25 cases per barrel....a barrel gives off flavor for about 2 vintages of wine, after that it's considered neutral in flavor. It can still be used for a long time if you take care of it. But don't forget that if you use barrels you have to pay people to empty, wash, and refill the barrels, ...that's where the real cost lies.
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Can you sand down the insides to reinvigorate the wood or is that too labor intensive and costly?
Kind of reminds me of the restaurant industry. I always wondered why a restaurant would serve such big portions that nobody could finish them. It would seem better to reduce portions and charge less. But I found out that the ingredients are the smallest cost of operations. It's the employee and building costs that make up the majority of the overhead expense.
There are companies that do such things...I think I remember seeing a company that uses soda (baking soda) blasting to remove a little bit of wood and there is someone who uses a jig and a planar to remove some of the inside of the barrel. But then the barrel would have to be re-toasted...and to my mind that's the most important part of barrel making.
There are also companies that insert new staves into used barrels.....I find them quite strong and overpowering so I don't use them.
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