Primary Fermentation

[Thomas]

Winecollector, fermenting on the skins in the barrel makes it quite difficult to punch down the "cap" so that you continually rotate the yeast that could be locked in the skins, et al. You would also need an awful lot of barrels; this is crushed and not pressed material--the bulk is larger. Also, the practice presents you with a monumental cleaning task. It is not recommended commercially.