Hi All (first time poster) -
So, I need some opinions or strategies before I proceed with my barrels. I have been making wine annually since 2010. Due to new job and other reasons, I have not been able to make wine the last 2 years. After emptying my barrels last, they were thoroughly rinsed with hot water and Soda Ash/Sodium Metabisulphite. After drying they were sealed with bung. Unfortunately, I skipped the next 2 seasons. Both barrels are fairly new, only 2 batches each. I have a 27 gallon French Oak and a 6 gallon American Oak.
I just started process for this year and would like to prep the barrels again for wine, but am fearful there may be an issue since they were not stored with proper solution.
I opened them up and did the "sniff test". Both barrels smell like wood, with NO Oder that I would consider foul. Doesn't this mean the barrels are ok to reseason? I was going to rerinse with sodium metabisulphate again and follow up with citric acid.
How can I be sure they will not spoil my new batch? Any opinions or tips and tricks I can use to verify?
Thanks a million for any advice
Matt
So, I need some opinions or strategies before I proceed with my barrels. I have been making wine annually since 2010. Due to new job and other reasons, I have not been able to make wine the last 2 years. After emptying my barrels last, they were thoroughly rinsed with hot water and Soda Ash/Sodium Metabisulphite. After drying they were sealed with bung. Unfortunately, I skipped the next 2 seasons. Both barrels are fairly new, only 2 batches each. I have a 27 gallon French Oak and a 6 gallon American Oak.
I just started process for this year and would like to prep the barrels again for wine, but am fearful there may be an issue since they were not stored with proper solution.
I opened them up and did the "sniff test". Both barrels smell like wood, with NO Oder that I would consider foul. Doesn't this mean the barrels are ok to reseason? I was going to rerinse with sodium metabisulphate again and follow up with citric acid.
How can I be sure they will not spoil my new batch? Any opinions or tips and tricks I can use to verify?
Thanks a million for any advice
Matt
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