Wine barrels for Winemakers, Brewers & Distillers!


TMLV is a strategic partner with reWine Barrells of Salem Oregon.

     Wine produces the buildup of tartrate coatings and yeast molecules, which can ruin the wine's aging process and destroy the taste that wooden barrels are meant to maintain. Look for barrels that lend vanilla, spice and oak nuances to the wine, as well as soft tannins and structure.

     A proper, thorough cleaning will keep your wine tasting fresh, whether the barrel is holding its first or hundredth batch of wine.

     All barrels, unless they have been thoroughly cleaned and disinfected can have volatile acidity in them due to oxygen in the atmosphere. 

     All barrels new or otherwise will be exposed to atmosphere and may leak eventually. Sterilization (or at least disinfection) can be done in several ways. We are continually researching the best ways, below are some suggestions you may find useful.


To soak a barrel: stand on end, fill to bung hole, wait a few hours flip it over and do it again. Rinse thoroughly 3 times with ozonized water for finishing rinse if filling within 24 hours. If storing barrel mark soak date and refer to storing instruction guidelines below. Wrap barrel with plastic film. 

To neutralize a barrel: use a citric acid cleaner, 3 cups in a full 60 gal/225 liter barrel. Shake or roll the barrel until well mixed. Let it sit for 24 hours, and then rinse thoroughly 3 times with ozonized water if filling within 24 hours. If storing barrel mark soak date and refer to storing instruction guidelines below. Wrap barrel with plastic film. 

To treat a sour barrel: Wash it out, lay on side, fill 1/2 water, add 100 ppm SO2 (400grams or 14 ounces) and Citric Acid (600grams or 21 ounces). Potassium Metabisulfite K2S2O5, (often referred to as "SO2", "sulfites" "meta", or "meta-bi"). Shake or roll the barrel until well mixed. Fill to top with water, replace bung leave for 24 hours. Rinse thoroughly 3 times with ozonized water if filling within 24 hours. If storing barrel mark soak date and wrap barrel with plastic film. 

To store a clean barrel: after rinsing 3 times let dry, use sulfur stick (5 grams of Sulfer), Plug bung with Dixie cup. Free SO2 levels fall faster in wood cooperage than in glass or stainless, so you will need to manage sulfite levels closely. Use a rag dampened with soda ash or a neutral spirit to kill any germs on the outside of the barrel and wrap barrel with plastic wrap. Expect 30 – 60 days. 

When opening your barrels (and containers) for testing or topping off, it is the air that introduces contaminates. Spray the lips with liquid Potassium Metabisulfite K2S2O5 to limit exposure.

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