VADAI BARREL PREP INSTRUCTIONS
PREPARATION FOR NEW TOASTED BARRELS PRIOR TO USE
Do Not Remove the Saran Wrap from the barrel until you are ready to prep the barrel with our Barrel
Prep Instructions and Store The Barrel In A Cool Place to keep the wood from drying out.
Prep your barrel just before you are going to make your wine in the barrel, otherwise if your barrel is not in use after you prep it, you will have to treat your barrel with the Barrel Prep After Use Instructions using sulfite so no bacteria forms in the barrel while it is sitting around waiting for the winemaking procedure.
HOW TO PREPARE THE BARREL BEFORE PUTTING WINE IN IT
Tighten the hoops if they are loose. Start with the belly hoops up to the head hoops.
We tighten all of the hoops if they are loose at our warehouse before we ship your barrel.
WATER TREATMENT
Put boiling hot water on the head of the upright barrel 30 minutes.
Do the same on the other head.
Repeat the boiling hot water procedure on the heads one more time.
Put 3/10th of the barrel measurement of hot boiling water inside the barrel.
Put the bung in place and stand the barrel on each head about 30 minutes.
Do not stand in front of the bung because the pressure of the steam could shoot the bung out like a
bullet and could hurt someone or damage something.
Roll the barrel slowly on its belly so the boiling water hits all of the staves.
Keep the boiling hot water in the barrel for 2 to 3 hours.
Pour the water out of the barrel.
Lie the barrel down on it's side with the bung opening in the upright position.
Fill the barrel completely with tap water.
Fill the barrel daily with tap water and keep it full until the barrel does not show any leakage or wetness
outside of the barrel. At least 3 to 5 days.
You must add sulfite to the water proportionately to your barrel size if you have to soak your barrel more
than 3 days so no germ can develop in the barrel during the barrel soaking process.
If the barrel shows any wetness the second day or after that, the winemaker should extend the soaking to
at least 7 days or as many days as it is required to stop the leakage.
After the barrel has stopped leaking, soak the barrel a minimum of 3 to 5 more days.
The acidity in the wine or brandy will find the smallest hole and cause a leak if the barrel is not soaked well
enough.
If you do not soak your barrels properly with water, you will loose some of your wine & brandy because it
will soak into the barrel wood.
If the barrel was leaking water more than 2 days, "DO NOT PUT WINE IN YOUR BARREL."
You must contact our office right away so we can work out the proper solution for your barrel
BECAUSE IF YOU PUT WINE IN YOUR BARREL WE WILL NOT WARRANTY YOUR BARREL.
WE EVALUATE EACH RETURN INDIVIDUALLY.
YOU MUST EMAIL US A PICTURE OF YOUR LEAKY BARREL.
If the barrel does not show any leakage, pour the water out and put the wine in it.
If you have any questions about the procedure please call us at (626) 289 - 8250.
SECOND PROCEDURE IF YOUR BARREL DOES NOT SEAL.
We have a second procedure that you must follow if your barrel does not seal. A procedure using a drying
method using a torch and sandpaper to prepare the barrel for the beeswax to adhere to the barrel. Please
call us if you need us to mail you some beeswax and the instructions to prep your barrel for the beeswax.
Best of Winemaking To You!
Cheers,
Sandor and Ruthy Vadai
Telephone # (626) 289 - 8250
email: vadaiworldtd@sbcglobal.net
Website: www.vadaiwinebarrels.com
VADAI BARREL PREP INSTRUCTIONS FOR BEESWAX LINED BARRELS
PREPARATION FOR BEESWAX BARRELS PRIOR TO USE
DO NOT PUT ANY HOT FLUIDS IN THIS BARREL BECAUSE IT WILL MELT THE BEESWAX.
Rinse the barrel out with COLD water.
The beeswax gives the same effect as storing wine or any other type of alcohol in a glass bottle.
DO NOT USE THIS TYPE OF BARREL FOR FERMENTATION.
KEEP THE BARREL FULL ALL OF THE TIME.
This barrel will not change the flavor of your wine because of the beeswax lining.
