Sulphur Wicks - Barrel Cleaner & Steriliser - Pack of 10

Sulphur wicks For sterilising wooden barrels, spaces, etc.

Doesn't drip.

Dosage: 1/2 wick per 100 l barrel space.

How to use and maintain a wooden barrel

The use of wooden barrels will provide your wine/beer with an incomparable aroma.

A badly maintained barrel, however, will lead to problems and infections.

Therefore, proper maintenance is vital.

Preparing/disinfecting a new barrel

Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 4 to 5 days.

Then empty the barrel, let it drain thoroughly and disinfect by means of a sulphur wick.

Immediately fill with wine (filling gently).

New barrels release many tannins, so do not allow the wine to mature in the barrel for too long and regularly check the taste!

Preparing a used barrel

Thoroughly clean the barrel using water-free soda (1 kg soda to 10 litres of hot water).

Use, if possible, a brush or chain to scrub the inner wall, then rinse thoroughly with clean water.

Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 2 to 3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a sulphur wick (1/4 wick / 100 litres).

Storing an empty barrel

Wooden barrels are not intended to be stored empty!

If this should occasionally be necessary, never leave dregs or wine residue in the wooden barrel!

After siphoning off always rinse immediately with clean water. Then let the barrel drain for a day and burn a sulphur wick (1/4 wick / 100 litres contents).

Seal the barrel well with a wooden or silicone stopper and store in a humid and cool place (70% humidity, 12 to 17 °C). Burn a piece of sulphur wick once again every three months.

VWP cleans and sterilises in one operation.

Dissolve 1-2 teaspoons of VWP in a gallon of warm water.

Make sure that the solution reaches every part of the vessel to be cleaned, either by agitation or complete immersion.

5-10 minutes is sufficient for normal use.

Leave to soak for an additional period in a stronger solution if vessel is particularly soiled.

Soak overnight if heavily soiled.

Rinse thoroughly in clean cold water.

VWP cleans and sterilises in one operation.

Regular use for all winemaking and brewing equipment will ensure a high standard of cleanliness.

Pack Sizes 400g makes up to 120 gallons of solution.

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