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Tanks: Making the Transition from Small- to Large-scale Winemaking

The geometry of stepping up fermentation size, oxygen and heat
Nov 2012 Issue of Wine Business Monthly
On August 22, 2012, Buffalo Trace Distillery published a press release announcing that the small barrel experiments that they started in 2006 were failures. The distillery had been experimenting with aging bourbon in very small 5-, 10- and 15-gallon barrels rather than more typical 53-gallon barrels. In the press release, Harlen Wheatley, master distiller at Buffalo Trace, stated, “As expected, the smaller 5 gallon barrel aged bourbon faster than the 15 gallon version. However, it’s ...
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