On Jan 1, 3:40 pm, "Paul E. Lehmann" > wrote:
> 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.

I'm with Paul on all that but I do make red wine vinegar also. If you
are sure it's acetone I do think it's usefulness as a wine barrel is
over but it's usefulness as a vinegar barrel has just begun.
Everything that makes a small barrel a pain for wine plays to
vinegar. Homemade vinegar is pretty awesome.

I know this sounds like a huge waste but the only thing I can think of
to recover them is to take them apart, scrape them to bare wood and re-
toast.

Joe