Barrel User Guide

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Barrel User Guide

Considerations

* The barrels are not sealed due to being new. Fill the barrel with water to ensure tightness,
Put the pet bottle in the keg hole. (Water from the bottle will be completed from the bottle until the seal is provided.)
wait for sure and wait until the wet surface on the outer surface of the barrel is lost. In this case, the barrel will be sealed.

* Pouring small pebbles or tile fractures into the barrel, as the sludge may form in the vats where the wine is discharged from inside
Shake well and rinse with water. 3-5 hours by filling water into water without waiting to prevent mold formation
soak the water and repeat this process several times.

* If the wine will not be worn away in the empty barrels, keep the barrel full of water again after cleaning. Otherwise, the tree will dry and begin to work, then it will open.

* Do not infuse or shake kegs with hot water. Otherwise, your barrel may lose its
In case the warranty will go out of scope.
 
Useful Information

* Wine is matured in oak barrels, vanilla, toasted wine, cinnamon, ginger, incense, caramel, coffee, butter
the aromas are allowed to pass into the wine. The tannins in the wine gain a round structure.

* Wine in the barrels to wear wine in the barrels, the aromas expected to oak by tasting every week
is stored in the barrel until it is obtained. Bottling is required when the desired flavor is obtained.

* Wine may mature in barrels, sucking the wine of the barrel and loss of wine as a result of evaporation.

* During the ripening of the kegs every 1-2 weeks to be checked, the finished wine should be completed on. Otherwise harmful
May cause oxidations. To complete the barrel when ripening, you should allocate some amount from your wine
will be in place.

* Many varieties of wine can be matured by resting in barrels for 6 months.

* How slow and steadily maturation develops, wines are so durable and thin.

* The temperature of the cellar in ripening should be 10-15 degrees. It should be 8-10 degrees for sugary wines.

* Temperature accelerates ripening. However, the wine loses its freshness and collapses quickly.

* The final part of the ripening time of the wine must be in the bottle.

* You can do it in the fermentation without ripening in barrels.