This spring I purchases a bunch of wine making equipment from a local
guy.

He was moving, and part of the deal was taking the 12 wine barrels,
which I didn't want.

I have been reading http://www.virtualweberbullet.com In preparation
for my WSM purchase.

I noticed there was something about wine barrel wood for the smoker.
These ones I have are american oak. probably 10 years old, been dry
for about 2 years. (they are sitting outside now, probably wet)

Who knows what nasties are inside.

Anyone use these? Worth the effort to break one down and see?

any suggestions?

"Pete" > wrote in message
...
> This spring I purchases a bunch of wine making equipment from a local
> guy.
>
> He was moving, and part of the deal was taking the 12 wine barrels,
> which I didn't want.
>
> I have been reading http://www.virtualweberbullet.com In preparation
> for my WSM purchase.
>
> I noticed there was something about wine barrel wood for the smoker.
> These ones I have are american oak. probably 10 years old, been dry
> for about 2 years. (they are sitting outside now, probably wet)
>
> Who knows what nasties are inside.
>
> Anyone use these? Worth the effort to break one down and see?
>
> any suggestions?

Dry the wood and use it. Nasties? They get burned up.

Jack Curry

> Who knows what nasties are inside.
>

If they smell like vinegar inside, they're useless for wine anyway. Worst
case you might have some bugs or mold. Bustin 'em open and leaving them in
the sun should cure that.

-John O

I know they are useless for wine... thats why I didn't want them.




On Wed, 04 Feb 2004 13:54:00 GMT, "John O"
> wrote:

>> Who knows what nasties are inside.
>>
>
>If they smell like vinegar inside, they're useless for wine anyway. Worst
>case you might have some bugs or mold. Bustin 'em open and leaving them in
>the sun should cure that.
>
>-John O
>

One word - rot. Look out for mold, rotted wood etc. If they've been unused
for 2 years look out for critters, too. Although I wouldn't imagine too
many animals defecate where they sleep... If they're sealed up tight you
probably won't have to worry about them.

I haven't made wine before, but I brew beer whenever I get a chance. If
you're looking for old wine barrels try to find a homebrew shop in your area
& ask the owner. Home winemakers with old barrels that leak, etc might want
to unload them for cheap.


Pete > wrote in message
...
> This spring I purchases a bunch of wine making equipment from a local
> guy.
>
> He was moving, and part of the deal was taking the 12 wine barrels,
> which I didn't want.
>
> I have been reading http://www.virtualweberbullet.com In preparation
> for my WSM purchase.
>
> I noticed there was something about wine barrel wood for the smoker.
> These ones I have are american oak. probably 10 years old, been dry
> for about 2 years. (they are sitting outside now, probably wet)
>
> Who knows what nasties are inside.
>
> Anyone use these? Worth the effort to break one down and see?
>
> any suggestions?

Pete > wrote in message >. ..
> This spring I purchases a bunch of wine making equipment from a local
> guy.
>
> He was moving, and part of the deal was taking the 12 wine barrels,
> which I didn't want.
>
> I have been reading http://www.virtualweberbullet.com In preparation
> for my WSM purchase.
>
> I noticed there was something about wine barrel wood for the smoker.
> These ones I have are american oak. probably 10 years old, been dry
> for about 2 years. (they are sitting outside now, probably wet)
>
> Who knows what nasties are inside.
>
> Anyone use these? Worth the effort to break one down and see?
>
> any suggestions?

I'd be concerned about rot and fungus. If they've
been sitting outside for years they may be rotted.
I wouldn't use rotten wood for cooking, but if dry you
can burn it for heating.

-- Yip

Yip Yap wrote:
> Pete > wrote in message >. ..
>
>>This spring I purchases a bunch of wine making equipment from a local
>>guy.
>>
>>He was moving, and part of the deal was taking the 12 wine barrels,
>>which I didn't want.
>>
>>I have been reading http://www.virtualweberbullet.com In preparation
>>for my WSM purchase.
>>
>>I noticed there was something about wine barrel wood for the smoker.
>>These ones I have are american oak. probably 10 years old, been dry
>>for about 2 years. (they are sitting outside now, probably wet)
>>
>>Who knows what nasties are inside.
>>
>>Anyone use these? Worth the effort to break one down and see?
>>
>>any suggestions?
>
> I'd be concerned about rot and fungus. If they've
> been sitting outside for years they may be rotted.
> I wouldn't use rotten wood for cooking, but if dry you
> can burn it for heating.

And if it doesn't have rot and fungus on it, I'd be concerned that the
wood was treated with a fungicide.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

I grabbed a small one tonight and opened the top up.

I took some photos of the insides and have them here.

http://members.surfbest.net/gregarpp...moker/wine.htm

Pete wrote:

>This spring I purchases a bunch of wine making equipment from a local
>guy.
>
>He was moving, and part of the deal was taking the 12 wine barrels,
>which I didn't want.
>
>I have been reading http://www.virtualweberbullet.com In preparation
>for my WSM purchase.
>
>I noticed there was something about wine barrel wood for the smoker.
>These ones I have are american oak. probably 10 years old, been dry
>for about 2 years. (they are sitting outside now, probably wet)
>
>Who knows what nasties are inside.
>
>Anyone use these? Worth the effort to break one down and see?
>
>any suggestions?

You might try posting a question in the winemaking newsgroup to see if
any of the chemicals would be something to worry about. I know that
sometimes sulfur candles are burned inside wine barrels. As a
homebrewer who makes a style of beer where various bacteria are
actually encouraged to help with the different flavours & aromas in
the beer & to provide acidic sourness, I have actually considered
picking up some wine barrels to ferment in, but difficulties in
finding barrels that have been properly cared for (ie not stored for
any significant time period without the barrel being full), and the
fact that I'd have to brew the same style of beer fairly often to top
up the barrels to account for evaporation, hold me back from doing so.
If your barrels are in decent condition and hold water, you may find
it better & more lucrative to try to sell them locally & pick up some
proper chunks of some more flavourful wood for smoking.

I am a beer brewer and wine maker...

These are not good for making wine in anymore.




On Thu, 05 Feb 2004 02:01:21 GMT, FuManchu >
wrote:

>Pete wrote:
>
>>This spring I purchases a bunch of wine making equipment from a local
>>guy.
>>
>>He was moving, and part of the deal was taking the 12 wine barrels,
>>which I didn't want.
>>
>>I have been reading http://www.virtualweberbullet.com In preparation
>>for my WSM purchase.
>>
>>I noticed there was something about wine barrel wood for the smoker.
>>These ones I have are american oak. probably 10 years old, been dry
>>for about 2 years. (they are sitting outside now, probably wet)
>>
>>Who knows what nasties are inside.
>>
>>Anyone use these? Worth the effort to break one down and see?
>>
>>any suggestions?
>
>You might try posting a question in the winemaking newsgroup to see if
>any of the chemicals would be something to worry about. I know that
>sometimes sulfur candles are burned inside wine barrels. As a
>homebrewer who makes a style of beer where various bacteria are
>actually encouraged to help with the different flavours & aromas in
>the beer & to provide acidic sourness, I have actually considered
>picking up some wine barrels to ferment in, but difficulties in
>finding barrels that have been properly cared for (ie not stored for
>any significant time period without the barrel being full), and the
>fact that I'd have to brew the same style of beer fairly often to top
>up the barrels to account for evaporation, hold me back from doing so.
>If your barrels are in decent condition and hold water, you may find
>it better & more lucrative to try to sell them locally & pick up some
>proper chunks of some more flavourful wood for smoking.

>
> I took some photos of the insides and have them here.
>
> http://members.surfbest.net/gregarpp...moker/wine.htm

The clean parts are probly ok, but some of that looks like campfire wood to
me.

-John O