Register Now!

Wine Making & Grape Growing Forum > Wine Making > Barrels & Oaking > Wine barrel lifetime costs


Help Support Winemaking Talk by donating using the link above or becoming a Supporting Member.
Reply
 
Thread Tools Search this Thread
Old 03-02-2017, 11:02 AM   #21
dcbrown73
Clueless Winemaker
 
dcbrown73's Avatar
 
Mar 2016
Posts: 1,051
Liked 645 Times on 360 Posts
Likes Given: 737


Quote:
Originally Posted by Boatboy24 View Post
I can't compare to a flex tank, as I don't have one.

My barrels are all 23L. They are pretty easy to maintain, as long as you keep them full. When I rack a wine out of a barrel, the barrel gets a hot water rinse, then the next wine goes in. Easy, peasy.
Do you soak it in k-meta solution or anything like that? (pre-first use, or between usage?)

Obviously, I can't have a barrel until I purchase a new house (between houses now)
__________________
David
My wine tasting notes: Finding Wine
What's currently in my cellar.

 
Reply With Quote
Old 03-02-2017, 11:04 AM   #22
AZMDTed
Just a guy
 
Feb 2015
Posts: 669
Liked 467 Times on 255 Posts
Likes Given: 121


I agree with Jim, no problem at all. Only difference for me is that after rinsing I will add a Kmeta/Citric Acid solution and let it sit for a few minutes, then rinse again. Once you get a new barrel broken in and any leaks sealed, just keep producing enough wine to always have wine in them and they are no harder than dealing with carboys. Just top up every two weeks as a new barrels will eat wine. Then add a 1/4 tsp of kmeta a month.

dcbrown73 Likes This 
Reply With Quote
Old 03-02-2017, 11:28 AM   #23
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 17,443
Liked 4686 Times on 2522 Posts
Likes Given: 1909


I have 4 23L Vadai's

Started with just one LOL

After the last one was well neutral I did a good old fashioned barrel deep sanitization on all of them with a mixture of citric acid and sulfite. Let stand for a week, drain, rinse well, and they were back to good as new condition with the exception of all those stains and being neutral!
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

3
People Like This 
Reply With Quote
Old 03-02-2017, 11:35 AM   #24
dcbrown73
Clueless Winemaker
 
dcbrown73's Avatar
 
Mar 2016
Posts: 1,051
Liked 645 Times on 360 Posts
Likes Given: 737


Thanks guys!
__________________
David
My wine tasting notes: Finding Wine
What's currently in my cellar.

 
Reply With Quote
Old 03-02-2017, 12:05 PM   #25
Boatboy24
No longer a newbie, but still clueless.
 
Boatboy24's Avatar
 
Mar 2012
Posts: 9,719
Liked 4717 Times on 2801 Posts
Likes Given: 7876


Quote:
Originally Posted by ibglowin View Post
I have 4 23L Vadai's

Started with just one LOL

After the last one was well neutral I did a good old fashioned barrel deep sanitization on all of them with a mixture of citric acid and sulfite. Let stand for a week, drain, rinse well, and they were back to good as new condition with the exception of all those stains and being neutral!
I just did that with two of mine and will be doing it on the 3rd when the next wine comes out. The winery where I get my grapes offers a power washing service that I may take advantage of at some point.
__________________
Jim

BROAD RUN CELLARS

 
Reply With Quote
Old 03-02-2017, 12:26 PM   #26
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 17,443
Liked 4686 Times on 2522 Posts
Likes Given: 1909


If they offered a genuine "steam cleaning" I would be all over that "like white on rice" as they say.

I just used a hose end sprayer set to a high tight spray and blasted mine as best I could.

Quote:
Originally Posted by Boatboy24 View Post
The winery where I get my grapes offers a power washing service that I may take advantage of at some point.
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

 
Reply With Quote
Old 08-04-2017, 07:18 AM   #27
marino
Senior Member
 
marino's Avatar
 
Jun 2014
Posts: 135
Liked 25 Times on 15 Posts
Likes Given: 2


Mike, what are the proportions of citric acid to sulfite for this deep cleaning? I have wanted to do mine but never found the right answer for this.

 
Reply With Quote
Old 08-04-2017, 07:43 AM   #28
Boatboy24
No longer a newbie, but still clueless.
 
Boatboy24's Avatar
 
Mar 2012
Posts: 9,719
Liked 4717 Times on 2801 Posts
Likes Given: 7876


Quote:
Originally Posted by marino View Post
Mike, what are the proportions of citric acid to sulfite for this deep cleaning? I have wanted to do mine but never found the right answer for this.
My oldest barrel is empty of wine right now, so I have it filled with a solution. What I read in the MoreWine manual is 1g of Citric acid and 2g of KMETA per liter.
__________________
Jim

BROAD RUN CELLARS

 
Reply With Quote
Old 08-04-2017, 08:04 AM   #29
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 17,443
Liked 4686 Times on 2522 Posts
Likes Given: 1909


I used this recipe and scaled it up for 6G:

Potassium Metabisulfite and Citric Acid – We often recommend this method to our customers. It creates a cost-effective sanitizing rinse, meaning no additional rinsing with clean water. Potassium metabisulfate has a strong odor and those allergic to sulfites may be aggravated by its potency. Measure carefully. In a gallon of water, add 2 teaspoons of potassium metabisulfite and 1 tablespoon of citric acid.

Quote:
Originally Posted by marino View Post
Mike, what are the proportions of citric acid to sulfite for this deep cleaning? I have wanted to do mine but never found the right answer for this.
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

 
Reply With Quote
Old 09-10-2017, 05:47 PM   #30
sdelli
Senior Member
 
sdelli's Avatar
 
Jan 2013
Posts: 777
Liked 161 Times on 99 Posts
Likes Given: 4


Maybe because I am very particular on the taste of my expensive wine. But I actually find that when a barrel get's too old even oak spirals or cubes cannot stop the off taste of an old barrel taste getting into the wine..... Time to retire!

 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
M&M Wine Oak Barrel ForzaItalia General Wine Making Forum 3 02-19-2014 08:39 AM
When making wine in a barrel, do you need an additional barrel for racking? abefroman General Wine Making Forum 15 08-30-2013 09:09 AM
How do barrel ferments affect the barrel aging schedule? Comet in TX Barrels & Oaking 8 04-30-2012 07:01 AM
Wine Kits and shipping costs LCTitan Beginners Wine Making Forum 6 12-21-2011 12:25 PM
Wine lifetime timothyg Beginners Wine Making Forum 3 11-05-2011 05:04 PM


Forum Jump