New Barrel Prep??

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StreetGlide

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I am getting ready to use my new 5gal barrels. I used boiling water inside and on the outside of the heads. I then drained and filled them with cold water. They have been sitting a little over 24 hrs and thankfully no leaks. My question is, the directions I got with the barrels is that they are now ready. They don’t talk about sanitizing at all. Is this correct? If not how do I want to sanitize these barrels? Thank you.
 

ibglowin

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Doesn't really need sanitizing. It's ready to go but beware that water has an SG of 1.000 and wine is less than that (0.994 or so) so it may leak a bit of wine since it's thinner than water but it should stop soon if it does.
 

StreetGlide

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Doesn't really need sanitizing. It's ready to go but beware that water has an SG of 1.000 and wine is less than that (0.994 or so) so it may leak a bit of wine since it's thinner than water but it should stop soon if it does.
Thank you.
 

VillaVino

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Do you have some wax in the ready in case there are leaks. What barrel company did you use? I just conditioned and then filled my 2.5 gal new oak keg with my Marquette. I had exactly what ibg stated above. No water leaks but just a couple wine leaks quickly fixed by wax. Good luck.
 

StreetGlide

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Do you have some wax in the ready in case there are leaks. What barrel company did you use? I just conditioned and then filled my 2.5 gal new oak keg with my Marquette. I had exactly what ibg stated above. No water leaks but just a couple wine leaks quickly fixed by wax. Good luck.
Only seepage I had was around one of the oak bungs. I lowered the level to bottom of the hole and it stopped.
The bigger problem is that the barrels which were sold as 5 gal are much closer to 6 gal and I did not have enough to fill either to capacity so had to top with “like wine”. When using wine from grapes this won’t be an issue, but I ordered glass beads to take up space when using kits.
 

jsbeckton

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Only seepage I had was around one of the oak bungs. I lowered the level to bottom of the hole and it stopped.
The bigger problem is that the barrels which were sold as 5 gal are much closer to 6 gal and I did not have enough to fill either to capacity so had to top with “like wine”. When using wine from grapes this won’t be an issue, but I ordered glass beads to take up space when using kits.
??? Kits are typically 6 gallons so it seems you should be good.
 

StreetGlide

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??? Kits are typically 6 gallons so it seems you should be good.
Have you ever got a full 6 gals after letting it clear and racking? Seems after that I’m always at about 5.5 . Then the evaporation of the barrel and topping that up will be more. So I think Glass beads is my only way to use a 6 gal barrel with kit wine
 

jsbeckton

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Have you ever got a full 6 gals after letting it clear and racking? Seems after that I’m always at about 5.5 . Then the evaporation of the barrel and topping that up will be more. So I think Glass beads is my only way to use a 6 gal barrel with kit wine
I’m always much closer to 6g than 5g. Personally I don’t give a second though to topping up with a similar wine. This, to me, is a lot easier than messing around with glass beads or head space eliminators.

On my first kit I just used commercial wine but since then I now have a good supply on hand for topping up.
 

StreetGlide

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I’m always much closer to 6g than 5g. Personally I don’t give a second though to topping up with a similar wine. This, to me, is a lot easier than messing around with glass beads or head space eliminators.

On my first kit I just used commercial wine but since then I now have a good supply on hand for topping up.
Yes I agree if I had a supply built up, I just hate using commercial wine. Once I have a supply I will go back to topping up for sure.
 

jsbeckton

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Yes I agree if I had a supply built up, I just hate using commercial wine. Once I have a supply I will go back to topping up for sure.
Philosophical or do you actually think it’s going to have a big impact on your wine? If you can taste the difference of a similar wine at 30:1 ratio you should be working as a master taster!

Also, you better have a lot of marbles/beads on hand even after your initial fill because a new barrel in low humidity if going to lose volume due to evaporation and you will also need to be tasting regularly to ensure you don’t overdo it.
 

StreetGlide

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No I know I could not taste it, and I know that topping off would be easier. Just never liked using commercial wine to top with. Though, you definitely have me realizing I probably should because it’s temporary. In 12-24 months it won’t be an issue.
 

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