On Jan 1, 8:29*am, 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?
>
> 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?
>
> 3. *If I wanted to treat my barrels with something, what would you
> use?
>
> 4. *What is your experience with small barrels?
>
> Thanks,
>
> Lee

Haven't tried this myself but several people I know swear by ozone
treatment of the barrel - if you can get an access to an ozone
machine.

Pp