Guidelines for the preparation and storage of oak products.

Before use, it is necessary to make an external inspection of the barrel. Weakened hoops must be knocked out with a heel and a hammer. The hoops should be in the place where they were during manufacture. Barrels made of linden, aspen, alder wood are enough to scald with boiling water. Holya oak barrels are considered the best, most reliable and durable, and require special preparation. Oak wood contains a lot of tannins, so they must be specially processed. First of all, they are poured for two or three weeks cold water. Every other day, the water is changed, observing its color. In the early days, it is possible that the water will be colored in Brown color, then it will lighten up. During this time, the riveting will swell and the smallest gaps will disappear, the wood will be saturated with moisture. Next, the barrel is washed first with hot and then with cold water (it is not recommended to keep hot water in the barrel for a long time). Only after that you can pour drinks into it for further aging. Sometimes the ends of staves and chimes - for less volatility of the drink, are treated with a composition of natural drying oil, wax and chalk.

The preparation of tubs is practically no different from the preparation of barrels. Also, tubs are filled with water until the leak disappears. In the process of soaking, brine residues are removed from the staves, with which the wood is saturated throughout the winter. Then I wash the tubs inside with cold water with a hard washcloth, rinse and start steaming. Steaming tubs is a hygienic measure that contributes to the disinfection and aromatization of wood. Not only the old, but also the new tub must necessarily take a bath with hot steam and an oak, juniper or birch broom. The tub is filled with about one third of the water, brought to a boil. From above, so that steam does not come out of it, I cover the tub with a wooden lid, and then with an old blanket or padded jacket. After a few minutes, when the formation of steam subsides, the tub is opened, periodically dousing hot water, and whip the steamed staves with a fragrant whisk. The swollen wood greedily absorbs the healing aroma from useful substances. In order for the staves to retain their freshness and aroma, water is poured out of the tub while it is still warm. As soon as the steamed tub is slightly dry, it is immediately loaded with pre-cooked vegetables, berries, mushrooms and other products along with various spices. The tubs filled with pickles are stored in a cool room.

Even in the driest room, tubs should not be placed on the floor or ground, as mold can form on the bottom, as well as in the chimes. They should be at such a distance from the floor that it is convenient to pour dry sawdust under them and remove wet sawdust. In addition, you need to follow the circle. At the slightest appearance of mold, it is washed, doused with boiling water and rinsed in salt water. The stone is processed in the same way. And then your pickles will retain a pleasant taste until spring, delicate fragrance and appetizing look.

Barrels after use should be rinsed with cold water and stored with an open filling hole.

After use, the tubs must also be washed from the remnants of pickles and brine, dried (not in the open sun) and stored empty in a cool room.

In no case should you fill and store water during storage, as unnecessary fungi can develop on the wood.

Oak wood is filled with special preservative substances - tills, which protect it from damage by putrefactive microbes. Oak wood is not afraid of moisture, on the contrary, immersed in water, it becomes even stronger. Since the time of ancient Novgorod, oak has been considered the best material for cooperage utensils, especially for jellied barrels. From oak they make tubs for sauerkraut and pickling cucumbers, tubels for storing lard and corned beef. Apples soaked in oak tubs remain tasty and strong until spring.

In no other industry does packaging matter so much in technological process production and storage of products, as in WINE. Wine oak packaging is directly involved in the process of maturation and aging of wine. Of particular importance for the quality of wine is the porosity of the walls of the barrel. The slow supply of oxygen through the pores of the staves has an exceptionally favorable effect on the course of wine maturation. Long-term aging of wines in oak barrels gives them transparency, makes the wines resistant to turbidity and gives them a delicate bouquet of old wines. The importance that oak has on the development of the taste of wine is clearly expressed by the phrase that can often be heard from the winemaker: "The barrel makes the wine."

The oak barrel is of particular importance in cognac production. Here, in addition to oxidative processes, oak wood itself is also of great importance, which, due to the dissolution of tannins in cognac alcohol, imparts a taste and aroma that are especially characteristic of cognacs.

“Oak barrels enhance the antitumor effects of red wine. The positive effect of moderate consumption of red wine is associated with the antioxidant activity of the polyphenols it contains. It has been established that the antioxidant effect of polyphenols is enhanced by substances contained in oak barrels in which wine is stored. However, scientists warn that red wine is not a cure for cancer."

Oak barrels that have been freed from alcoholic beverages are subject to immediate flooding with cognac spirit.

Barrels should not be left empty after liquor because they tend to dry out quickly. The reason is that alcohols take a lot of substances from the wood of barrels, very depleting them. Oak barrels after spirits are not recommended to be left empty for more than one day. They need to be used again.

Storing oak barrels of wine

If there is a certain time period for the next filling and oak barrels will be in storage, then they must be processed so that organisms of fungal and other origin do not start up after wine (poorly processed barrels quickly turn sour after wine).

• First, the barrel is rinsed several times with cold water to wash out the sediment.
• Then, to wash out the tartar, the barrel is washed with a hot 2% solution of soda ash (this is 20 g of soda per 1 liter of water or 200 g per 10 liters). The container should be about half filled with this solution. Soda should not be poured into a barrel, but poured, previously dissolved in a small amount of water. They wash an oak barrel by swinging it in their hands or shaking it on the ground.
• After that, rinse several times with hot water until the soda is completely washed out.
• Then cold water.
• Dry until completely dry by opening the corks or the cork and the tap, turning the oak barrel upside down.
• After drying, fumigate with sulfur. Close the cork so that the gas does not escape, and put in storage.

Fumigated oak barrel sulfur using a device called a fumigator. It can be purchased at wine stores, online or do it yourself. The important details of the fender are the calyx at one end of its base and the stopper at the other. A cup of sulfur that burns falls through the top hole of the barrel into the middle, and the cork closes it while the sulfur burns. The cork of the okurnik, when closing the hole in the barrel, is easy to replace with a rag.

Sulfur can be purchased at liquor stores or online. It comes in the form of tablets (from 2 to 10 g), powder, etc. You need to fumigate an oak barrel carefully so that pieces of sulfur do not get into the middle, because then they can spoil the taste of the wine. The approximate amount of sulfur, which is necessary for fumigating a barrel, is 1g. for 10 l. volume. A month later, if its smell has weakened, the barrel is re-fumigated.

Empty oak barrels, fumigated with sulfur, are stored in a damp (humidity not less than 75%), cool place, which is well ventilated so that the wood retains its natural moisture longer and the barrel does not dry out. If it is not possible to provide such conditions, then the risk of drying out of the barrel will be high. In this case, oak containers are filled with water with the addition of certain preservatives. Here are some options:

• the barrel is filled with a 0.1% solution of sulfuric acid and systematically topped up with water;
• also the barrel can be filled with water with the addition citric acid and potassium pyrosulfite (approximately 1 g of citric acid and 2 g of potassium pyrosulfite are added per 1 liter of water, the barrel is systematically topped up with water, the solution is changed after a year).

Storage of oak barrels from pickles

oak barrels, which are freed from under the pickles, rinse with cold water; then washed with hot water and soda with a brush; hot water - until the soda is completely washed out; cold water - for cooling; dry and store.

Empty oak barrels are stored in a damp (humidity not lower than 75%), cool place so that natural moisture remains in the wood longer and the barrel does not dry out. If it is not possible to provide such conditions, then the drying of the barrel is regulated with water, pouring it for a certain time. But this process is carefully controlled so that the water does not rot. For insurance, they can put flint in the water, and hide the barrel of water from direct light and do not forget to change the water more often.

How to store a new oak barrel until it is used

If you have purchased an oak barrel, but plan to use it not immediately, but after some time, then store such containers carefully wrapped in polyethylene. Please note that we are talking about a barrel that has just been bought, which has not yet been in contact with the liquid. This barrel is dry. The film will protect the barrel from drying out if you don't have enough moisture, and the dry state of the oak will prevent the development of microorganisms.

Important!

We emphasize again. Empty oak barrels should be stored in WET(humidity not less than 75%), COOL place (cellar, basement, etc.) so that natural moisture remains in the stave of barrels longer. Otherwise, there will be a risk of the barrel drying up. The room should ventilate, be WITHOUT fungal formations. Barrels should not stand on the ground, but on prepared stands, floorings, bars.

Oak barrels are ideal for storing a variety of alcoholic beverages, however, these vessels have one feature. In order for them to retain the taste and aroma of wine or cognac, it is necessary to keep them constantly filled. But what to do in the off-season, when the tank is empty and there is simply nothing to fill it with? If you are faced with a similar situation, we suggest using the tips below.

What to do with the barrel after use?

As soon as the drink stored in the tank comes to an end, it is advisable to immediately thoroughly wash the container with clean drinking water. After that, we prepare a solution of soda ash (about 2 grams of this disinfectant per liter of boiling water) and scald the barrel well. Such an insignificant concentration of soda will not cause any harm, but it will remove all extraneous odors.

If it is not planned to fill the container immediately after this, perform the following steps:

again carefully wash the barrel with clean cold water to remove even the smallest traces of soda solution;

we send the barrel for storage in any ventilated room - in a barn, utility room or summer kitchen. At the same time, it is advisable to put it on a specially prepared flooring from boards in order to exclude the appearance of mold due to contact with damp ground.

Do not store the barrel near heaters, in direct sunlight, near strong-smelling substances. Also, do not store the barrel filled with water.

Never wrap the tank in a plastic bag, as many Internet sites advise. The thing is that with a temperature difference on the inner surface of such a “package”, condensation will necessarily appear, which will cause dampness, mold and fungi. Follow our advice, and the barrel will remain in perfect condition for the new season.

If you constantly live outside the city or you have your own house or cottage, then you probably know and appreciate the advantages of a basement for winter storage. canned food and pickles. In the basement, you can install racks and shelves for canned food in jars, put boxes for storing cabbage, potatoes and vegetables, put barrels with pickles, cabbage, tomatoes or mushrooms.

For long-term storage of food in the basement, there should be a slight positive temperature. If the basement has dry walls, good ventilation and 2-4 degrees of heat is maintained, then these conditions are ideal for storing pickles in.

barrel, barrel, tub

Currently, there are no difficulties with the purchase of barrels. There are difficulties with choosing a suitable barrel for making pickles. Many prefer plastic barrels. U , - these barrels are light, and they wash well. On sale there is a variety of barrels differing in volume.

It is important to choose a food-grade plastic barrel for food preparation, especially if you intend to use it to store pickles. For many types of plastic barrels, airtight lids can be selected. A lid is absolutely essential when transporting food drums.

Wooden barrels. For food purposes, it is preferable to use wooden barrels. Now on sale there is a wide range of these products. You can buy barrels with a capacity of 5 to 200 liters. Barrels are either birch or oak. Wooden barrels have their drawbacks - they are much heavier than plastic ones, and they need special care. True, wooden barrels serve for a long time and the products in them are tastier.

Kegs. A small barrel (5-10 l), which is convenient and can be carried on hand, is called a barrel. In a barrel it is convenient to pickle mixed varieties and store mushrooms or other pickles, which, after the barrel is opened, can be quickly eaten.

Tubs. In addition to wooden barrels, wooden tubs are also used for pickling products. The tub differs from the barrel in that the tub can only be stored in an upright position, while the barrel closed with a lid can be stored on its side and, if necessary, rolled.

Lids and a circle for setting oppression. To store pickles, in addition to the barrel, you need a circle. The circle is placed in a barrel on top of the pickled product, and oppression is placed on the circle (for example, a jar of water or a heavy stone). Cover the top with a clean cloth. Lids are also sold for wooden barrels.

Salted cucumbers

Pickled cucumbers in a barrel are the most delicious. Pickled cucumbers are covered with a wooden fitted wooden circle. A load is placed on the circle so that the cucumbers do not float. The barrel is covered with a clean cloth. In this form, it can be stored in the basement for a long time. Cucumbers at a comfortable storage temperature will not lose their taste.

Pickled cucumbers need care. Mold appears on the surface of the brine during storage. The mold must be removed and the circle washed after that. If this is not done, the cucumbers will acquire an unpleasant taste and smell.

Cucumbers will practically not grow moldy if you put chopped horseradish on top of the cucumbers in a barrel.

Sauerkraut

One of popular dishes is sauerkraut. Sauerkraut in a barrel has an excellent taste and can be stored in it for a long time without losing its taste. Especially good taste is obtained from cabbage in wooden barrels.

It is better to ferment cabbage in oak barrels. Then the product has best taste. Circle, oppression and fabric are used for cabbage as well as for cucumbers.

Keep sauerkraut best at temperatures between 0 and 2 degrees Celsius. For these purposes, the basement is perfect.

To keep cabbage longer taste qualities, it is necessary to sprinkle it on top with a small handful of granulated sugar. Sugar, turning into vinegar, protects the cabbage from spoilage. Mold does not form on cabbage. But the circle, from time to time, needs to be washed.

Tomatoes

Tomatoes salted in wooden barrels have a unique taste. When salting, tomatoes are quite dense, layer by layer are placed in a barrel, and then poured with brine. From above, the tomatoes are covered with a circle, and then with a clean cloth. Until the tomatoes are ready, you have to wait 1.5-2 months.

Just like cucumbers, tomatoes in a barrel become moldy, so the mold has to be removed several times. The mold "eats" the salt from the brine, which leads to a decrease in its density. Therefore, it is recommended to periodically add brine to the barrel, then the tomatoes will turn out tasty and good. When removing mold from the surface, do not forget to rinse the top layer of tomatoes.

Mushrooms

For salting mushrooms, small wooden barrels are used. For pickles, carefully selected agaric mushrooms (saffron mushrooms, milk mushrooms, chanterelles and honey mushrooms) are used. Mushrooms are placed in a barrel in layers, caps up, sprinkling the layers with salt. The filled barrel is filled with cold water. When salted, the mushrooms will sag, then it will be possible to add new portions of mushrooms from above. The barrel is tightly closed and put in a cold place. Salting time depends on the type of mushrooms and can be up to 40 days. The barrel is rolled weekly so that the brine is evenly distributed among the mushrooms. After salting, the lid of the barrel is opened, the mushrooms are covered with a wooden circle, oppression is placed on top, and then covered with a clean cloth.

During storage, the mushrooms are placed in a cool place, the wooden circle is washed from time to time and the fabric is changed.

On the Internet you can find many offers of wooden and, and on our website you can find a big one!

Often, after the purchase, barrels are not used immediately, and for some time they stand idle. However, it is important to remember that long-term storage barrels can spoil them, so if a barrel is not immediately used after purchase or after emptying, it is important to properly prepare it for storage so that it retains its unique performance.

How to store new barrels

Experts advise to pack new barrels firmly in plastic wrap if the product is dry and has not come into contact with liquid. So the barrel will be protected from drying out, pollution and pests.

Leave the barrels in a cool, damp place where the humidity level is at least 75 percent. So, for example, they can be kept in the basement or cellar. However, it is important that the room is ventilated and mold does not start.

Barrel for salting 20 liters

Such conditions will help to reliably preserve wood fibers in their original form. It is best to place barrels on special stands and flooring, but not on the floor. Only in this way will your barrel be best preserved by the time when its turn comes to exploitation.

How to store pickling barrels

Many of us love oak barrel pickles, because nothing beats the taste of oak barrel pickles. During such storage, the products acquire unique taste, smell, color. They can be stored in a barrel for a very long time precisely because oak has antiseptic properties, and all microorganisms are instantly neutralized. And tannins enter the fermentation process, give a characteristic taste and density to the product.

However, after all the goodies are eaten, it is important to properly take care of the barrel so that it lasts just as well and for a long time next season. To do this, a number of steps are taken.

1. The barrel is rinsed with water, the remaining brine is thoroughly washed out.
2. The surface of the barrel is cleaned from the inside with soda and a brush, everything is washed off with warm water.
3. Fully cleaning agents are removed with a jet of hot water.
4. After the product is rinsed with cold water, so that the barrel is cooled.
5. The pickle barrel dries naturally.

After washing the barrel and drying it, it is also placed in a dark, cool place with high humidity so that it does not crack and dry out. If there is no such place, then the barrel can be filled with water and kept in a dark place. But at the same time, do not forget to change the water more often so that it does not get rotten and does not spoil the entire barrel.

Proper operation, as well as care during downtime, will allow you to maximize the life of wooden barrels.

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