Hi Everyone,

Well, it looks like my wines are finally ready to go into the barrels. I
have never used real barrels so I am a bit confused on how to prep them.
Most of the books/web sites I have read have conflicting opinions on how to
prep a barrel. Some say to wash the barrel only with water prior to adding
the wine and some talk about soaking the barrel in 'Soda Ash' to clean and
leech some of the strong Oak flavours from new barrels. Could Soda Ash help
with a small barrel?

I have a 5 g (20L) American Oak barrel and I have a 55 L French Oak barrel
in its way... My main concern is after all the hard work I age it to the
small American Oak barrel, I'll end up with, "Eau-de-Chene." What should I
do?

Thanks,

Shawn