Oak barrel

[John Prince]

I started my perp today. No leaks so far. Stand by for questions<div id="myWatcherDiv" style="displayone;">

 

[John Prince]

My buddy Ken Duke is tied for 4th at Pebble Beach today! hoot hoot<div id="myWatcherDiv" style="displayone;">

 

[John Prince]

12 hours and no sign of leaks. I have added water a couple times.<div id="myWatcherDiv" style="displayone;">

 

[ibglowin]

I just started the prep on my new 23L Vadai yesterday as well. I think this is the nicest looking of all 3 I have and the tightest looking staves.
I was prepared to wait 3 days for it to seal but last night by the time I went to bed not a single drop of water could be seen anywhere on the outside.

 

[John Prince]

I did it a bit different than the instructions. I boiled water and placed it on the the head for 30 minutes and covered it with a cutting board to keep the water warm.The same on the other head.
Then 3/4 gallon of boiling water on the inside of the barrel while it was standing on it's end for 20 minutes.I sloshed the water around occasionally to wet all the slaves.<div id="myWatcherDiv" style="displayone;">
Drained the water and repeated inside the other end for 20 minutes. Occasionally sloshing the water around the staves.
Drained the water and added 3/4 of a gallon inside the barrel with a silicon bung and rotated the barrel for 2 hours.
Drained the water and filled the barrel up with hot tap water.

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[John Prince]

Questions.If the is no leakage after two days can I put wine in the barrel? I need to go out of town for a couple days.<div id="myWatcherDiv" style="displayone;">
Should I add 1/4 tsp of Potassium Metabisulphite in the wine?
The red wine I want to use is the barrel has been bulk aging in a carboy for 6 months. Is that okay to use it?
How long in the new barrel?
After the barrel can I rack back into the carboy for more bulk aging?

 

[ibglowin]

Questions.If the is no leakage after two days can I put wine in the barrel? I need to go out of town for a couple days.<div id="myWatcherDiv" style="displayone;">
Yes, I would fill it with wine before you head out of town.</font>
Should I add 1/4 tsp of Potassium Metabisulphite in the wine?
That would depend on how long it has been since you late added a top up dose. I would not add it unless it was time. You will need to add a top up dose when it comes out of the barrel as the barrel will lower the sulfite levels drastically. </font>
The red wine I want to use is the barrel has been bulk aging in a carboy for 6 months. Is that okay to use it?
Absolutely!</font>
How long in the new barrel?
2- 4 weeks max for the first batch. Taste each week, remember you will have to top up the barrel each week as well.</font>
After the barrel can I rack back into the carboy for more bulk aging?
Yes, just remember the sulfite levels will have dropped drastically.</font>

 

[John Prince]

After 24 hours no leakage! I must have karma in the bank.<div id="myWatcherDiv" style="displayone;">

 

[Wade E]

Do you have S02 testing equipment? If not I highly suggest getting a good tester for this like the Hanna unit or the cheapest option that is great is the Vinmetrica.

 

[John Prince]

Nope. What do you suggest?<div id="myWatcherDiv" style="displayone;">

 

[John Prince]

<div style="text-align: left;">I hope you say Vinmetrica. Is one better than the other? Google that and you will find the site.
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[John Prince]

Day two, no leaks and will dump some wine in the barrel tonight.<div id="myWatcherDiv" style="displayone;">

 

[Wade E]

I would have to suggest the new Vinmetrica 300 as it tests ph, ta and S02 all in 1!!! Heck, I wish it was available before I got my Hanna S02 tester and ph meter!!!

 

[ibglowin]

Me too!
No leaks. Drained and refilled last night and tight as a drum still this AM. Will drain this again this afternoon. Sanitize with a KMeta rinse. Stencil the winery name on the ends and fill-er up with the break in kit this afternoon.

Day two, no leaks and will dump some wine in the barrel tonight.<div id="myWatcherDiv" style="displayone;">

 

[John Prince]

I did not sanitize my barrel with kmeta. I just drained the barrel and added wine. What can I do? I'm leave for Bogota tomorrow after lunch. Is this going to mess up my wine? I plan to keep the wine in the barrel for two weeks.<div id="myWatcherDiv" style="displayone;">
I will look at the Vinmetrica 300.<div style="text-align: left;">
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[ibglowin]

Remember, everything that comes into contact with the wine should be sanitized before hand. Kinda too late now. It will more than likely be just fine.

 

[John Prince]

$h!t<div id="myWatcherDiv" style="displayone;">

 

[Wade E]

I would bet everything would be fine as the wood had been probably toasted right before assembly and that for sure would have killed anything.

 

[ibglowin]

The only thing is the chorine in the tap water. That KMETA rinse is always nice way to remove that before the wine goes in.
I am betting on it will be fine as well.