How to Sterilize Wine Barrels

Barrels are the best form of storage for wine. They ensure that the best possible taste and quality are developed and maintained. As with most storage containers, they must be properly cared for. Tartrate crystals and grime build up over time, preventing the wine's aging process and diluting the desired taste by creating a barrier between the barrel and the wine. With proper sterilization methods, barrels can be restored to their optimal storage quality for wine in no time.

• 1

  Using a hose or pressure washer, rinse the barrel out with hot water. This will loosen and remove tartrate crystals.

• 2

  Rinse the barrel again, with cold water.

• 3

  Fill the barrel halfway from the top with cold water.

• 4

  Fill a separate container with warm water, adding in sodium percarbonate (2/3 cup for regular 225 liter barrel, fractionally less for smaller barrels). Add this solution to the barrel, covering it for a minimum of 24 hours.

• 5

  Empty the barrel, and rinse it out with cold water.

• 6

  Add some citric acid solution to 2 gallons of cold water in the barrel (1 oz. of citric acid for every 2 gallons of water). Let it sit for 24 hours, then rinse thoroughly.