Barrel storage and preparation

Preparation for Immediate Use of New Barrels
• Stand the barrels upright
• Put approximately 20 litres of filtered cold water in each barrel.  Do not use chlorinated tap water
• 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
• After 4 to 5 hours, turn the barrel again, so that it is once again standing upright on the original head
• If the soaking period is longer than a couple of days, you should add some S0₂ and Citric Acid to keep the water fresh
• 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
• Barrels need to be sealed with either silicone or wooden bungs while in storage
• They will arrive wrapped in plastic film. The two heads are protected by cardboard inserts that protect the rims in transit and allow the barrels to breathe while in storage
• Unwrap the barrels for inspection, and if not needed within the next month rewrap for storage.  The barrels do not need sulphuring if they are new
• The level of humidity should be between 70% 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
• 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
• Barrels can be stored for 1 to 3 years, without touching them, (no water – No S02)
• 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)

 

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