barrels are the traditional way
of aging wine. Barrels do require special treatment before they are used. All barrels come with a
bunghole and a travel bung on the side. You need to prepare your barrel for wine. Barrels should always be positioned horizontally on a
cradle. If allowed to rest on the floor or on
end, they could spring the bottom stave.
If you have not purchased a brand new
barrel or are using one that you know has only had wine in it, you need to smell the barrel. If it has a
vinegar or moldy smell, do not use the barrel. If the barrel has stored pickles, fish or any other substance
other than wine, don’t use the barrel. The odors of these substances have been absorbed into the wood and there
is no way to remove them.
Assuming your barrel has no off odors and is apparently sound,
fill the barrel with cold water and keep it full for 48 hours. Even a new barrel needs to be filled with
water and soaked. If it leaks, you might try hammering the hoops until they are tight against the staves and
soak for another 24 hours. If it still leaks, look for another barrel.
you have determined that your (used) barrel is OK to use, fill the barrel with a solution (read on) of
Barrelkleen. NEVER EVER USE CHLORINE IN YOUR
BARREL. Barrelkleen is a combination of sodium sesquicarbonate, soda ash and lye. Mix one
(1) pound of Barrelkleen per five (5) gallons of hot water. A 30-gallon barrel will require 6 pounds of
Barrelkleen and 30 gallons of water. Leave this solution in the barrel for 24-48 hours. This removes the
excess tannin and allows the barrel to absorb water and swell so it won’t leak. After 48 hours, drain the
barrel and flush with water until the water runs clear.
mix one (1) ounce of citric acid with one gallon of warm water. For a 30-gallon barrel you will need 3-5
gallons of this solution. Close the barrel and roll it so the solution touches the entire
interior. This neutralizes
any remaining alkali. Drain and rinse
out the barrel. Now the barrel is ready for your wine. If you are using a new barrel you may omit the Barrelkleen step, or if you are
more comfortable withits use, you may
cut down on the exposure time to 12-to 24 hours. You must always neutralize the Barrelkleen
A barrel must never be left empty for more
than 2 hours after it has been conditioned.
You may wish to drill a
spigot hole before
filling with wine. Different size spigots will require different size holes. Size your spigot in a hole cut in
paper or cardboard first. Drill a hole in the head or end of the barrel near the rim. Place a tapered cork in
the hole. Make sure your cork fits the hole chosen for your spigot. A #14 cork fits a 1” hole. When the cork
gets wet, it will swell and keep the hole from leaking. Hopefully you don’t have a cat that will worry the cork
until it comes out. (We winemakers can tell some of the most incredible horror stories!) When you are ready to
transfer your wine from the barrel, cut the cork flush with the head and drive the spigot into the barrel with
a rubber mallet. You may omit the spigot hole and transfer with a racking rod and siphon or a small
A small 5 gallon barrel will impart
more than enough oak in 2 weeks or less. Wine in small barrels must be checked
Finally, you never
want to leave a barrel empty. Keeping it filled prevents the barrel from drying out, growing mold or going sour. If you
don't have more wine to fill it with, flush the barrel with water until it runs clear. Fill the barrel with a
solution of 1 tablespoon of metabisulfite and 2 teaspoons of citric acid for every 5 gallons of water. Replace
this solution every three months or at least replenish the chemicals and top up with
Check out oak additives in the
additive list. You may want to try out some winestix!