Untoasted oak barrel

[WI_Wino]

Canning wax, not much time to run errands during the week with work and baby. I'll give that whirl, thanks.

 

[WI_Wino]

I rubbed wax along most of the bottom half of the barrel last night. Looking this morning there did not appear to be any leaking. Cautiously optimistic at this time...

 

[ibglowin]

It could take a couple of applications. Glad its holding for you.

 

[WI_Wino]

The counter I have the barrel sitting on was bone dry when I got home so I'm gaining confidence. Found an extra stopper that fits and airlock. Now, before I throw some wine in there, do I need to order and burn a sulphur stick? Or is having the strong k-meta/water solution in there for the past 2 weeks sufficient?

 

[ibglowin]

That should have done the trick.

Or is having the strong k-meta/water solution in there for the past 2 weeks sufficient?

 

[jimmyjames23]

Sulphur sticks are recommended.

 

[ibglowin]

Sulphur sticks are for dry barrel storage.

 

[WI_Wino]

I emptied out the water and k-meta solution from the barrel. Stunk like oak pretty good. I siphoned in my nero d'avola cabernet sauvignon. Will have to watch it and see. Barrel holds more than 5 gallons though. Have 3/4 of a gallon jug left (6 gallon kit). Will need to top off tomorrow.

 

[ibglowin]

Since this is an untoasted barrel are you going to add some toasted oak cubes to add some toasted oak flavor?

 

[WI_Wino]

I was going to wait and see before adding more oak to it.

 

[WI_Wino]

Took a taste test a couple nights ago, slight oak taste to it. Pleasant. Will be testing again in another week.

 

[WI_Wino]

First batch was in the barrel for 3 weeks or so. Have my second batch in the barrel now, going on 5 weeks. Tasted some last night. It doesn't taste quite right. This is a kit wine so roughly 6 gallons to start. 5 in the barrel left a gallon or so outside that I have been using for topping off. I did a side by side comparison and the wine outside the barrel is much better. So I'm thinking this may be a lost cause for now. Maybe I can toast it at a later date.

 

[WI_Wino]

Racked the sangiovese from the barrel and added some k-meta. I'm hoping time heals all wounds, this wine isn't very good right now. Filled with the barrel with a string k-meta/water solution. Next steps TBD...