FRENCH OAK BARRELS

FRENCH OAK BARRELS

Updated on 9/19/2011

Our barrels are directly imported from
the best French coopers of small barrels.

They are "Center of France", 24 Months Air-Dried,
"Medium" and "Medium Plus,"
fire toasted for those lovely, sweet vanillin, spicy, toasty flavors.

We have our premium French oak barrels in stock,
and ready to supply you!

Supply is good until sold out.

Check them out below!

Call to order: 800-559-9922 in Calif. or 818-884-8586

Barrel size:

Liters /Gallons

Sorry, no room for club discounts!

Barrel $ and Availability

"Medium Toast" adds a medium toasty, light vanillin and spice flavors.

"Medium ⁺ Toast" adds richer flavors of sweet oak, toast, vanilla, and spice.

These "house toasts"
are just exquisite!

20 Liter /
5.3 Gallon

(18 Lbs)

$275

24 available

( Medium Toast )

30 Liter /
7.9 Gallon

(26 Lbs)

$295

12 available
( Medium Toast )

5 available
( Medium⁺ Toast )

50 Liter /
13.2 Gallon

(35 Lbs)

$395

10 available
(Medium Toast)

10 available
( Medium⁺ Toast )

110 Liter / 29 Gallon

Bordeaux Style
(27" x 21")

(55 Lbs)

$595

9 available
(Medium Toast)

10 available
( Medium⁺ Toast )

Steel Rack for 110L, Burgundy Color,
Powder Coated - $89.95

$9.75% sales tax added to in-state orders.

The above barrels are at our Woodland Hills, Ca. location, for your pickup.
Barrels to be shipped elsewhere, will be prepared as below and then
shipped to you at whatever UPS charges for their weight.

Just give us 1 week to prepare your barrels.

Our price includes external preparation with:

BARRELGARD™ (A synthetic alternative to linseed oil. It keeps your barrel free of exterior mold, does not seal the barrel, allowing it to concentrate the wine, and, brings out the wood grain, making your barrel absolutely beautiful)

WET SURFACE LINER™ (A 2-part, food grade epoxy that creates an hard, cleanable square patch around the bung hole)

Before use, You will need to soak them internally
with hot water until watertight.

STORING EMPTY BARRELS
When the time comes to store your barrels empty, after use,
do the following to insure that your barrel doesn't go bacterial.

Use "Barrelclean" (sodium carbonate) and hottest water to remove tartrate deposits.
Rinse until water runs clear.

Use Citic Acid, hottest water and the same exact proportions, to neutralize the Barrelclean.
Rinse until water runs clear.

Then use either technique 1, 2, or 3 below.

TECHNIQUE #1

Fill with water and sulfite solution (1 tsp. Sulfite and 1 tsp. Citric Acid per gallon of water)
Bung tightly.
Top up weekly with more water.
Change solution monthly.

TECHNIQUE #2

For barrels 30 gallons and up, only add 3-5 gallons of water. Then dissolve and add 1/4 cup Sulfite and 1/2 cup Citric Acid.

Bung tightly, roll around, and store standing on one end.

Roll around and change ends every 2 weeks.

Change solution every month.

With both technique #1 & #2, when ready to re-use, you'll need to get
the sulfite/citric residue out of the wood.

Empty and rinse well.

Using your hottest water, add about 10% by volume.

Roll around, stand on ends, empty and rinse well.

Carefully, Smell. You should not smell any SO2.

Repeat hot water treatment if necessary.

TECHNIQUE #3 (not recommended for barrels smaller than 110 liter)

After cleaning (see above), let barrel drain overnight, until the internal surface is dry/water free.

During the water draining time, stuff bung hole with a paper towel to keep acetobacter-carrying fruit flies out.

Then burn the correct amount of wick or disk every week for 4-6 weeks. Recover bung hole.
(Note: wicks may drip sulfur, a big no, no. Disks burn down to a pure ash)

Then burn once every month. Recover bung hole.

Rehydrate, once a month, by adding 5 gallons of hot water. Roll around. Stand on each end for 1/2 hour. Also wet outside, especially the topside barrel end. Drain overnight, with paper towel in bung hole.

If using a solid rubber or silicon bung, protect the bung with two layers of Saran/plastic wrap, before inserting tightly. SO2 gas deteriorates rubber or silicon.

Soak barrel watertight, just before using.
"The best way to keep a barrel sound,……is to keep it full of wine."

When full of wine, you'll keep an eye on your barrel,
topping it weekly with more wine.

Most people loose their barrels (even while they are filled with
sulfite/citric storage solution), because they think
that having a life is more important than weekly topping.

Whether filled with wine or sulfite/citric storage solution,
keep your barrels full, right up against the bung.

Do this topping on a weekly basis.

WARNING: WHEN YOUR BARREL GOES BACTERIAL,
IT'S HISTORY! NO CURE! USE IT FOR
FIREWOOD OR A PLANTER!

To order your super-premium French or American Oak Barrels,
check for pricing and availability.

Then call us at 818-884-8586 (800-559-9922, in Calif.).

No e-mail ordering.

All major credit cards accepted.

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