Wine Oxidization and barrels
So I know wine starts to slowly turn to vinegar after you open it because air can get in…
Well, I have a barrel like this http://ift.tt/2qUTZYE
full of port. I want to be able to drink SOME without the whole thing starting to go bad. Currently, it's completely full, no air. If I open the tap, only tiny tiny bits leak out, you have to open the bung at the top to allow for a steady stream, but that means when I close it, there will be oxygen in the barrel. Has anyone ever used one of these barrels and stored wine half full?
Submitted May 23, 2017 at 03:50PM by Bior37
via reddit http://ift.tt/2rxqEpQ