Musty Smelling Barrel Percarbonate Cleaning
Posted 23 March 2012 - 10:48 AM
It happened on the last two wines that went through the barrel.
I am thinking a percarbonate cleaning would possibly take care of my problem
What percarbonate based cleaner is reccomended for this?
Would One Step Cleaner work?
Any suggestions on what the problem may be with my barrel?
Posted 23 March 2012 - 11:58 AM
Posted 24 March 2012 - 11:07 AM
Owner: Wine N Suds U-Brew & Home Brewing Supplies
Posted 24 March 2012 - 11:27 AM
Posted 24 March 2012 - 11:38 AM
Posted 24 March 2012 - 12:43 PM
In a recent discussion about Brett, Zac mentioned that he felt many wines from smaller producers (and home winemakers) were sulphurous and that is the conundrum if you can't afford to replace infected barrels. Sulfur is easily reduced by decanting though, especially with whites, and seems to be the preferable flaw.
Posted 25 March 2012 - 04:43 AM
percarbonate followed by citirc acid as Greg suggests is a good way to reduce microbial load in a barrel.
I would fill the barrel with very hot water percabonate& soak overnight , then rinse well with water and refill the barrel with hot water and a high dose of citric acid .this will neutralise the base percabonate. let it soak for a couple hours , drain and rinse well
I then give it a rinse with a very very strong kmeta solution , sloshed it all around for a while, drained the solution and filled with wine
not a 100% but it may be effective.
I would question your sulfite addition practices as its usually when free so2 levels drop too low that these issues can develop in a barrel, headspace and frequent opening of the barrel should also be avoided.
I had a small barrel develop these issues . I did the percabonate soak / citric rinse . then kmeta rinse described above
When I filled it up with wine , I also innoculated it with mlf starter built with vp41 and conducted mlf in it under airlock . my rational being to have a friendly bacteria be the doninant strain .
when mlf was completed , all wine stored in that barrel have been given a 10% higher than normal so2 addition . I also give it a strong kmeta rinse between batches .
I use this barrel still , and add a fresh mlb innoculant with every batch (although not the same mlb strain) . its become my pinot noir barrel for doing mlf in oak
Posted 26 March 2012 - 05:48 AM
Zac, you could be correct that low sulfite levels brought on my problem. When I got my first barrels a few years back I wasn't as vigilant to to check sulfite levels. Now since I have a Vinmetrica it's much easier to check every few month. I already add about 20 - 25% higher dosage of kmeta then needed that way in two month when I come back to check the sulfite levels usually aren't extremely low
My current barrel room is is very humid often over 75% causing me to have mold problems on the exterior of the barrels especially around the bung holes and on several stave ends that have seepage.When topping up I always clean the mold with a strong Kmeta acid solution but am thinking the mold might still be part of the problem.
I sure don't want this to spread to my other 8 barrels, 3- 50 Liter and 5- 20 Liter barrels.
Posted 26 March 2012 - 12:43 PM
spray and wipe up any wine spilled on the exterior .
I've seen barrel rooms where the barrels were completely black , they still produced great wine.
seeping stave ends isnt good , is it from the grain or between the staves?
is your barrel leaking around the rubber bung?
Posted 26 March 2012 - 01:06 PM
All my barrels are Vadai and about half of them have that seepage issue
Sandor was really good and sent me some beeswax but that still didn't solve the problem completely.
I also had some seepage around the bung holes at times but waxing the bung hole as mentioned in another thread some time ago seemed to take care of that problem.
Posted 26 March 2012 - 03:14 PM
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