Lee wrote:

> I usually make red wine in 6-8 gallon batches,
> always from grapes. About 3-4 years ago, I
> started aging in small french oak barrels,
> initially with really good results. But lately,
> I'm getting a definite acetone smell in my reds,
> especially the cabs and nebbiolos. I think I'm
> coming to the same conclusion that I've read in
> lots of places...that "small barrels are like
> wooden sailboats...the idea sounds great, but in
> practice they're more trouble than they're
> worth". Usually, I just empty one barrel, wash
> it out with hot water, then re-fill with another
> wine.
>
> I have a couple of questions:
> 1. Once you have a problem with volatile
> acidity in a barrel, is there any recourse other
> than to throw away the barrel?

Not that I am aware of.

>
> 2. When you empty your barrels, if you don't
> have another wine ready to put right back in the
> emptied barrel, what do you put in it?

You can store dry but should burn some sulphur in
it occasionally.

>
> 3. If I wanted to treat my barrels with
> something, what would you use?
>
> 4. What is your experience with small barrels?
>
> Thanks,
>
> Lee

I have been using a 10 gallon barrel for about
seven years now. It has never been empty. I
bottle and refill immediately. I think one of
the best things to do is keep your pH around 3.5
and periodically check your free SO2 levels as
barrels don't retain the SO2 for very long. Small
additions every two to three months is
preferable to a large dose after a longer time
interval. If you do not have an AO apparatus for
checking your free SO2, you can send out to a
lab. I am going to get the AO test equipment
this year.