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