Damn True
Full Fledged Farker
I live in CA and know a few people that own wineries. One sizeable and two of the "hobby" variety. Hence, I have access to old barrels. Wondering first of all if anyone has any info on whether or not they'd be safe to use for fuel based on the wine and it's sundry compounds penetration into the wood. My gut sense is that it should be ok. Any conflicting info?
If it is safe it should offer opportunity for some interesting experimentation with respect to the differences between American Oak and French Oak. They have a distinct difference in how they impact the flavor of wines, I wonder if they'd have a difference in the flavor of the smoke produced? For reference and speaking in broad generalities, French oak barrels are typically more subtle and spicy, offering textures of satin or silk to the wine. American barrels tend to be stronger in flavor, often described as cream soda, vanilla, or coconut, resulting in wines with a more creamy texture.
The type of wine they once contained may also have an impact.
If it is safe it should offer opportunity for some interesting experimentation with respect to the differences between American Oak and French Oak. They have a distinct difference in how they impact the flavor of wines, I wonder if they'd have a difference in the flavor of the smoke produced? For reference and speaking in broad generalities, French oak barrels are typically more subtle and spicy, offering textures of satin or silk to the wine. American barrels tend to be stronger in flavor, often described as cream soda, vanilla, or coconut, resulting in wines with a more creamy texture.
The type of wine they once contained may also have an impact.
