Oak Whisky Barrel Staves x 20- from Original Used casks

Product Information

We processed some staves into short lengths and a crate of staves into long lengths to test efficiency and the efficacy of our kiln in both situations. Staves going into the kiln tested between 25% and 32% moisture content in the centre.

Spoilage yeasts are yet another source of problem associated with poorly maintained barrels. The most common of these spoilage yeasts is Brettanomyces; however, both CandidaandPichia have been identified as contaminants in the interior of wine barrels. These spoilage yeasts, as a result of volatile phenols, impart often undesirable aromas to a wine residing in barrel. A barrel [1] or cask [2] is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; [3] a small barrel or cask is known as a keg. [4] After toasting is complete the hoops (truss hoops) are pressed on to form the shape of the wood, as the barrels cool down each end of the barrel is cut with a groove on the inside, where the head is inserted. A bung hole is then drilled, the largest stave is not always chosen due to the difficulty in replacing a large stave. Once constructed the external surface of the barrel is sanded, with the hoops than reapplied.The tastes yielded by French and American species of oak are slightly different, with French oak being subtler, while American oak gives stronger aromas. [15] To retain the desired measure of oak influence, a winery will replace a certain percentage of its barrels every year, although this can vary from 5 to 100%. Some winemakers use "200% new oak", where the wine is put into new oak barrels twice during the aging process. Bulk wines are sometimes more cheaply flavored by soaking in oak chips or added commercial oak flavoring instead of being aged in a barrel because of the much lower cost. As Levi Dalton pointed out to me it is important to distinguish between fermentation in wood and fermentation in barrel. For example, at Domaine de la Romanée-Conti grapes are fermented in open-top wooden tanks, this differs from fermentation taking place in a closed oak barrel. Parke Hafner talks in length about the benefits of barrel fermenting, in particular when working with Chardonnay, he had first witnessed this at Domaine des Comtes Lafon, in Meursault. The process requires substantially more labour than a single fermentation in a large tank; however, the process is said to better integrate the oak and the wine, presumedly due to the surface area, temperature and the chemical reactions taking place during fermentation encouraging integration opposed to ageing post-fermentation. Ageing A paper from Cornell’s Viticulture and Enology Program demonstrated the efficacy of a number of treatments in sanitising barrels. The experiment used 100 “naturally contaminated” barrels from a number of different wineries and compared five treatments: sulfur dioxide, peroxyacetic acid, steam, chlorine dioxide and ozone. The paper found that sulfur dioxide, steam, ozone and PAA at higher concentrations all showed to be effective sanitisers.However, lower concentrations of PAA and chlorine dioxide did not significantly reduce the number of spoilage organisms. Maturing is very important for a good brandy, which is typically aged in oak casks. The wood used for those barrels is selected because of its ability to transfer certain aromas to the spirit. Cognac is aged only in oak casks made from wood from the Forest of Tronçais and more often from the Limousin forests.

It is not usually recommended to store used barrels dry for long periods of time, wineries can use a sulphite and citric acid solution for long-term storage.Wineries that store their barrels dry must rehydrate them prior to filling with wine. Steam or clean water (hot or cold, overnight) are adequate rehydrating agents. A fairly decent guide to maintaining barrels is provided by The Beverage People. The barrel has also been used as a standard size of measure referring to a set capacity or weight of a given commodity. For example, in the UK a barrel of beer refers to a quantity of 36 imperial gallons (160L; 43USgal). Wine was shipped in barrels of 119 litres (31USgal; 26impgal). A barrel of oil, defined as 42 US gallons (35impgal; 160L), is still used as a measure of volume for oil, although oil is no longer shipped in barrels. The barrel has also come into use as a generic term for a wooden cask of any size. Harvest of oak intended for winemaking takes place in the winter months when there is lesssapin the trunk and once harvested a single cubic log of French oak will produce on average two 225-litre barrels, with American oak able to yield a little more. Basic composition and chemistry of oak Penicillium mould is one of the the most common spoilage problems found in barrels in both wine and beer production and can be very difficult where it becomes widespread. Typically the mould will grow through stave or head joints and around the barrels bung hole.

USED 2-BARREL STEEL RACK (7″)

Biocharis also known as horticultural charcoal which is granular natural charcoal used to improve soil tilth and retain nutrients and fertiliser in the soil. There are various studies underway (including those by Edinburgh University and the EU) into using biochar as an important weapon to combat climate change and increase carbon capture.

The advantage of these operations is that they offer a very predictable and stable result – the surgeon actively ‘remodels’ the head to the desired shape rather than relying on passive reshaping. The downside is that these operations take longer to do, require a longer scar to fully expose the skull bones and have a higher transfusion rate.When considering their use of oak, the vigneron first must decide which species, and from which region (although the two factors are somewhat entangled) they are to opt for. This decision is one of both economics and desired style. Both the species and the source of that species will determine the chemical composition of that wood for similar reasons to the terroir in which a grape grows namely altitude, climate, annual precipitation etc. ASIL Insight: WTO Protections for Food Geographic Indications". Archived from the original on 14 August 2007 . Retrieved 2007-08-25. Oak trees intended winemaking are often grown in stands, this enables them to grow upward rather than outward creating tighter pores in the oak. Trees considered most suitable and more often chosen have tall straight trunks, unblemished wood, and are free of low-hanging branches. For this reason dense forests are preferential, this density forces the tree to grow straight and tall leading to higher quality lumber for barrel staves. In addition to managing planting density, undergrowth and underbrush are also often cut away meaning trees are not competing for sunlight and can grow as desired. Forêt de Tronçais