and simply rely on chemicals to get the barrel clean. We hate it- But some folks do not try to remove tartrates, etc. Steam generator, 3-5 minutes at 40psi, melts tartrates, open wood pores, release old wine. with hot or cold water (hot preferred) …then sanitize. Push water with a 4.5 GPM minimum, 2600 + PSI pressure washer like our sturdy KEW Poseidon 7. Barrel Washing Head like the Aaquatools Aaquablaster 360 and Aaquablaster LT. We recommend cleaning your barrels one of two ways:ġ. You must also preserve the wood if the barrel is going to sit empty. The best you can do is to knock down the population of existing bacteria or prevent the propagation of new bacteria. Sanitizing wood can be extremely challenging.
Dirty barrels can contain skins, sediment, tartrates, dead or living (but shielded by solids) microbes, etc. Barrel care is more than keeping the wine within safe parameters during use. This is not going to protect you from an existing infection in a barrel that is not clean. The risks that you run from a microbial standpoint alone when putting good wine into questionable barrels are many. To guarantee healthy barrels after use, you need to do three things:īefore a wine barrel can be sanitized for re- use or treated for storage, it has to be clean.
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