Mix 1-pound per five gallons of hot water, and leave sit in your barrel for 48 hours. Drain and flush with clean water until it runs clear. Mix two ounces of sodium metabisulphite and one ounce of citric acid in two gallons of water. Make sure this solution touches all interior surfaces of the barrel. Rinse with clean water, and your barrel is ready for wine.
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9/10/2008 -- I think my barrels have been contaminated! What is the best way to clean & sterilize oak barrels used in winemaking.
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3/19/2005 -- I noticed there are a lot of different choices of cleaning agents. What's the basic difference between a "cleanser" and a . . .
6/8/2004 -- I'm getting into home-brewing to (try) and make English-style bitter (e.g. the warm flat stuff); basically, I am wondering . . .
6/4/2004 -- I've been using the mini-kegs for a few years. Originally, I had the system where a hand-pumped tap was attached and the . . .
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