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Oak trees that are picked to harvest for barrels are all at least a
hundred years old. Tight and straight wood are essential for leak proof barrels.
These wine barrels are actually pieces of artifacts that are crafted using the same
ancient techniques passed down from generations to generations.
Barrel Product Uses and
Storage information
If the barrels are meant for
water tight usage, you must fill the barrels half way with water to keep
the tightness of the barrel staves that may have loosened during the transit. It
should be under water for about a day depending on the dryness of the barrels. Whole barrels
go through the same procedure. Follow these steps for cleaning if required!
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Since the barrels previously
contained wine, there are residue
(titrates) clinging to the inside of the barrels, scrape off as much as
possible.
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To remove the
tannins and remaining wine residue, fill the water tight barrels with 5
gallons (10% of barrel capacity) of baking soda in a hot water solution. Let stand on one end for 5 minutes,
then roll around, and let stand on the other end for another 5 minutes. Check for possible leaking,
then empty the barrel of excess water, drain well and re-rinse with fresh
water. Once finished, it
must be immediately filled with water. It is important to fill the barrels at
least partially with water to
prevent them from drying out that results in leaking.
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If you need to store the
barrels away, you should thoroughly water the barrel oak wood staves until it
is completely saturated. Then seal it with carton boxes, shrink wrap or cover
it tightly with any kind of plastic material to minimize dry out. Check back every month to make sure they
have not dried up. Leave them in cool dry places like the basement or garage.
To set the barrels up for your
water garden or as rain barrels, you should elevate the barrels by placing them
on bricks or short lengths of 2x4s beneath them to let the air circulate around
the barrels. This keeps the water insulated from the ground which will
help to prevent your water in your barrels from heating up during the summer or
on concrete ground. If you set the barrels down on soil, we recommend that you elevate them
to reduce the risk of rotting from being in contact with the soil. This also
will help prevent insect infestation, and deterioration of your barrel.
For Food Grade Application
If you are using our barrels for food storage or wine making,
please read the following steps for proper cleaning procedure.
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Use barrel clean (sodium carbonate) and hot water to remove tartrate
deposits, then rinse thoroughly (PBW and proxy clean, per-carbonate base cleaners, also work).
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Use citric acid and hot
water to
neutralize the barrel. Clean then rinse.
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Fill the barrel with water and sulfite solution (1 tsp.
sulfite and 1 tsp. citric acid per gallon of water). Bung tightly. Top up weekly, just like it was
filled with wine. Change solution monthly.
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For barrels 30 gallons and
up, add 3-5 gallons (10% of volume) of water, and add 1/4 cup sulfite and 1/2 cup
citric acid. Bung tightly, roll around, and store standing on one end. Roll
around and change ends every 2 weeks as well as the solution every month.
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When ready to use, you must
completely remove the sulfite and citric acid residues. By doing so, you
must empty and rinse the barrel well with hot water. You then should not
be able to smell the sulfite and citric after successfully completing this
process.
Repeat if necessary.
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