Sulphur Wicks for Wine & Beer Barrels – 10 Pack

Sulphur Wicks for Oak Barrel Disinfection – 10 Pack

These sulphur wicks are a simple, effective way to sterilise wooden barrels and prevent spoilage during storage.

Whether you’re prepping a new barrel, maintaining a used one, or keeping an empty cask safe between batches — sulphur wicks are a go-to tool for home winemakers and brewers.

This 10-pack offers clean, drip-free burning and is suitable for barrels up to several hundred litres in size.

Key Features

• 10 sulphur wicks per pack
• Used for disinfecting oak barrels and storage spaces
• No dripping wax – safe, clean burn
• Standard dosage: 1/2 wick per 100 L of barrel volume

Typical Uses

• Preparing and disinfecting new wooden barrels
• Maintaining and reusing used barrels
• Storing barrels when empty between vintages

How to Use Sulphur Wicks in Barrel Maintenance

1. Disinfecting a New Barrel

1. Fill with 10g tartaric acid per litre of water
2. Let soak for 4–5 days, then drain fully
3. Burn 1/2 wick per 100 L of barrel volume
4. Fill immediately with wine or beer (gently)

2. Cleaning a Used Barrel

1. Scrub interior with hot soda solution (1 kg soda per 10 L)
2. Rinse well, then soak with tartaric acid solution (10 g/L for 2–3 days)
3. Drain fully, burn 1/4 wick per 100 L

3. Storing an Empty Barrel

1. Rinse immediately after emptying – never leave dregs inside
2. Let dry fully, then burn 1/4 wick per 100 L
3. Seal with a wooden or silicone bung
4. Store in a cool, humid place (12–17°C, 70% RH)
5. Repeat burning 1/4 wick every 3 months

Brewer’s Tip

Always light sulphur wicks in a well-ventilated area. Never leave a burning wick unattended.

Keep a tight-fitting bung handy to seal the barrel immediately after disinfection.