No, I'm not making quite enough to fill a 55 gallon barrel. Yet.
I was talking about using a 5-10 gallon barrel.
Your comments are noted, ThirstyViking. A few more questions:
I understand that wine aging in a 55 gallon barrel can age for years, and that aging mead in a smaller barrel is likely to take far less time. How long? Are we talking weeks? Months? Worst case scenario is to just break down and try it, tasting it regularly to avoid over-oaking. I'm not just looking for oak flavor though, I can do that with chips. I'm looking for the other benefits that barrel aging gives, like slight oxygen permeability affecting the aging process.
Has anyone found that aging in barrels speeds the aging process compared to carboys?
Is the sulfur treatment not sufficient to prevent vinegar bug contamination? The research I've done gave me the impression that it is easy to contaminate a barrel, but if you are diligent in taking care of it when empty you will be fine. True?
Isn't light oxidation part of the point of aging in barrels? I got the impression that you want to age in barrels because the slight oxygen permeability of the wood increases the complexity of the wine. Is the topping off you mention only an issue in smaller barrels?
Scott