summersolstice
Well-Known Member
As a winemaker I've used oak additions for a long time and have always just added them to either the primary or secondary without any concern for contamination. When I began brewing I recognized the need for more scrupulous sanitation practices but I still couldn't understand why unsanitized oak chips/beans/spirals/staves were ok for wine and why many were so concerned with sanitation issues in beer.
In this month's Winemaker magazine there's an article on using oak in its various configurations and the author, WineExpert technical adviser, Tim Vandergrift, says
He goes on to offer advice for oak chips.
Of course, barrels are another matter entirely. While new barrels need no sanitizing since, like the oak pieces mentioned above, they're naturally sanitary. I hydrate my new barrels but I don't sanitize them. When I empty them I immediately fill them again to avoid contamination. If they sit empty for longer than a day or two, contamination is likely to occur.
In that case, If you wish to store empty barrels between fills, the barrels must be thoroughly rinsed with water until the draining water is clear. Each barrel should be dried completely by placing the bunghole down and draining the water. An application of 10-20 grams of sulfur sticks (or the equivalent in gas form) will aid in the prevention of microbial growth. Next, tightly insert a silicon bung. Store the barrel in a cool, humid environment. Repeat the sulfur treatment monthly for extended storage of empty barrels.
In this month's Winemaker magazine there's an article on using oak in its various configurations and the author, WineExpert technical adviser, Tim Vandergrift, says
He goes on to offer advice for oak chips.
Of course, barrels are another matter entirely. While new barrels need no sanitizing since, like the oak pieces mentioned above, they're naturally sanitary. I hydrate my new barrels but I don't sanitize them. When I empty them I immediately fill them again to avoid contamination. If they sit empty for longer than a day or two, contamination is likely to occur.
In that case, If you wish to store empty barrels between fills, the barrels must be thoroughly rinsed with water until the draining water is clear. Each barrel should be dried completely by placing the bunghole down and draining the water. An application of 10-20 grams of sulfur sticks (or the equivalent in gas form) will aid in the prevention of microbial growth. Next, tightly insert a silicon bung. Store the barrel in a cool, humid environment. Repeat the sulfur treatment monthly for extended storage of empty barrels.
