Barrel storage and preparation

Preparation for Immediate Use of New Barrels
ai???Ai??Stand the barrels upright
ai???Ai??Put approximately 20 litres of filtered cold water in each barrel.Ai?? Do not use chlorinated tap water
ai???Ai??Turn the barrel on its side after 5 minutes, rolling it in order to completely wet the inside, and then stand it on the other head
ai???Ai??After 4 to 5 hours, turn the barrel again, so that it is once again standing upright on the original head
ai???Ai??If the soaking period is longer than a couple of days, you should add some S02 and Citric Acid to keep the water fresh
ai???Ai??If the barrel does not hold water at his stage, remove the hoop nails and tighten them by gently hammering them down towards the bilge

Storage of Empty New Barrels
ai???Ai??Barrels need to be sealed with either silicone or wooden bungs while in storage
ai???Ai??They will arrive wrapped in plastic film. TheAi??two heads are protected by cardboard inserts that protect the rims in transit and allow the barrelsAi??to breatheAi??while in storage
ai???Ai??Unwrap the barrels for inspection, and if not needed within the next month rewrap for storage.Ai?? The barrels do not need sulphuring if they are new
ai???Ai??TheAi??level of humidity should beAi??between 70%Ai??and 80% for best storage conditions. If you do not have these conditions, it is not critical, however, the barrels will dry out a little over time. A dry barrel will not lose its flavour but may incur some shrinkage
ai???Ai??The best way to store barrels is on their side, or stacked on their sides in a pyramid. You can store a barrel upright, but place it on 2 blocks of wood, or on a pallet, as the heads need to breath
ai???Ai??Barrels can be stored for 1 to 3 years, without touching them, (no water – No S02)
ai???Ai??Do not store the barrels in a dry place, in direct sunlight or in an area with bad odours (oil, gasoline or other strong chemical smells)

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Please contact Stephen Forrest for further information on +64 9 2924 960