wine barrel stave questions

[humbledore]

I happened to get a bunch of wine barrel staves that have recently had some california cab in them. When I got them they were still a bit moist, and you can see the penetration of the wine into the wood. I've done a bit of research and found a couple of posts about wine staves and I've reread Scout's posts on oak and barrels. Here are my question. Are wine barrels typically always toasted? They do seem a bit brown. In terms of charring, of course these do not look charred at all. I have seen some posts where the three non-wine sides are charred and the wine side left for flavor which I want to try. Any thoughts on this would be welcome or if anyone has already done this and has some input that would be appreciated.

HD

[Coyote]

Typically I used wine barrel stave's cut to fit
whatever glass I am aging in.

I have toasted them in the BBQ, charred them with
a LP torch, even baked them in an old oven for
4 hours.

I normally can get wine barrels for free, but I just had to
buy 2 at $ 50 bucks each WTH!!! Idiots building furniture
have the winery's thinking the used barrels have some
value to them.

I single half barrel will last me for a good 12 to 15 months
and then I always reuse the same oak 2 to 4 times. Re char and
use it twice more - then it goes in the smoker

Good Luck

Coyote

[Prairiepiss]

I cut mine to fit the jars. Then char the three unchared sides. This has been good for me. But I do want to try roasting only. No char.

The ones I have. Are lightly chared on the inside. The discoloration from the wine. Makes it look less chared then it is. But I'm sure each vineyard has their own preferred profile.

[Coyote]

I for a while carved the wine colored wood out,
then tried it with the wine color wood and Wifey
liked it!

So we always leave it on now

Coyote