Hi, I'm toying with processing my ACV in a used red or white wine cask. Has anyone tried this? I've believe it's called a continuous process AKA the Orleans method. I have access to some used oak casks due to my father's wine business.
Before diving in at the cost of all my precious apple juice I am hoping to hear from others that know something about it. Let me know your thoughts I am new to making vinegar but it sure has been a wonderful experience so far!
I guess I should say I don't want to make wine vinegar I am just wondering if I can make my vinegar in a used (clean) wine barrel and if it will acquire some additional good flavoring.