29.1 gallon (110L) French Oak Barrel.
Medium Plus Toast
Excerpt from WineMaker Magazine Interview with Artisan Barrels and Tanks owner Jérôme Aubin on caring for your barrel.
"Be sure to leave the barrel in its plastic wrap if you don’t intend to use it immediately. About 3 days prior to filling the barrel remove the plastic wrap and swell. Since wine barrels are not waxed inside, I advise using warm drinkable water and do not close the bung. Leave the water inside for 24 hours. If you notice a lack of water tightness, allow the water to sit for a bit longer. Empty and drain the barrel, placing the bunghole below to fully drain the water. You are now ready to fill your new barrel with wine. If you are using the barrel for spirits, do not fill the barrel up to the top (up to 90%) as the volume of alcohol may increase in case of change of temperature.
Protect empty barrels from spoilage organisms by burning sulfur inside the barrels to replace the air with sulfur dioxide (SO2) gas. Barrels can be stored empty for an indefinite amount of time when properly preserved with sulfur. Once a month, gently sniff the inside of each barrel to determine if SO2 gas is still present. If detected, simply replace the bung. But if you can’t smell any of those odors, burn more sulfur. Be sure to work in a well-ventilated area and avoid inhaling the noxious SO2 gas."
Price subject to change due to tariffs. We will confirm price at time of order.
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