Oak barrel 10L s.steel insert 5L

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Fast-acting disinfectant alkaline cleaning agent for large kitchens and food industries. Suitable for e.g. for soaking filters and sediment in tanks, oak barrels. Suitable for cleaning and disinfection in food industries. The mixing ratio is 1 spoonful for 5 liters of hot water. Leave to soak for 5...60 min..

How to use and maintain a wooden view. Wine / beer stored in an oak barrel achieves an excellent aroma. A poorly maintained barrel creates problems and carries dirt and infections. This is why maintenance is important. Below are some tips: When preparing or disinfecting a new barrel: fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 4-5 days. Then empty the barrel, let it drain thoroughly and disinfect with a sulfur strip. Immediately fill with wine (carefully). New barrels release many tannins, so the wine must not be aged too long - test the taste regularly! Preparation of the used barrel: Clean thoroughly with anhydrous soda (1 kg of soda per up to 10 liters of hot water). If possible, use a brush to clean the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 2 to 3 days. Empty the barrel and allow it to drain thoroughly and then disinfect by burning a sulfur strip (1/4 strip / 100 liters). Empty keg storage: The keg is not meant to be stored empty! Should it become necessary from time to time, never leave it idle, e.g. with leftover wine! Always rinse with clean water after use. Then drain for a day and burn the sulfur strip (1/4 sulfur leaf / per 100 liters). Close the openings of the keg with a silicone cap and store it in a damp and cold place (70% humidity, 12 to 17 °C). Burn the sulfur strip every three months..

Oak mini-barrel with stainless wicks for serving juice or wine. Place the bag with the box in the barrel, leaving the valve opening out. One side of the barrel is closed and the other side is open. Option to engrave your brand or name on the barrel. Available in light or dark tone - be sure to mention it when ordering..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt on the inside, dark on the outside (the picture is with stainless pins, but the original is with black ones). Option to engrave your brand or name on the barrel +25eur. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. Option to engrave your brand or name on the barrel +25eur. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt on the inside, dark on the outside (the picture is with stainless pins, but the original is with black ones). The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

barrel made of high-quality French oak. These wines matured in wooden barrels have an incomparable aroma character of vanilla, spices, brown sugar. Palate: A balance between fruit and roasted aromas, with a rich structure and a fine finish. Ideal for: moderately matured, balanced wines, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah. We recommend aging time: 12-18 months. Roasting level - strong, medium or no roast, e.g. vinegar - let us know when ordering the product. How to use and maintain a wooden view? Using wooden barrels gives your wine/beer an incomparable aroma. However, a badly maintained barrel leads to problems and infections. Therefore, proper maintenance is of utmost importance. Below are some tips: Preparation / disinfection of a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per liter of water and let it soak for 4-5 days. Then let it drain thoroughly and disinfect with a sulfur strip. Fill immediately with wine (fill carefully). New barrels release a lot of tannins. Therefore, do not let the wine mature in the barrel for a long time - regularly check the development of the taste! Preparation of the used barrel: Clean the barrel thoroughly with anhydrous soda (1 kg of soda to 10 liters of hot water). If possible, use a brush or tool to scrub the interior wall. Then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and leave to soak for 2-3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a strip of sulfur (1/4 wick / 100 liters). Empty barrel storage: Wooden barrels are not intended for empty storage! If it should be necessary from time to time, never leave wine residues or a black barrel waiting! Always rinse immediately with clean water. Then let the cask drain for a day and burn a strip of sulfur (1/4 wick / 100 liters of content). Close the barrel well with a wooden or silicone cap and store in a moist and cool place (humidity 70%, 12-17°C). Burn the sulfur strip once more every three months..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel with stainless wicks for serving juice or wine. Place the bag with the box in the barrel, leaving the valve opening out. One side of the barrel is closed and the other side is open. Option to engrave your brand or name on the barrel. Available in light or dark tone - be sure to mention it when ordering..

How to use and maintain a wooden view. Wine / beer stored in an oak barrel achieves an excellent aroma. A poorly maintained barrel creates problems and carries dirt and infections. This is why maintenance is important. Below are some tips: When preparing or disinfecting a new barrel: fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 4-5 days. Then empty the barrel, let it drain thoroughly and disinfect with a sulfur strip. Immediately fill with wine (carefully). New barrels release many tannins, so the wine must not be aged too long - test the taste regularly! Preparation of the used barrel: Clean thoroughly with anhydrous soda (1 kg of soda per up to 10 liters of hot water). If possible, use a brush to clean the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 2 to 3 days. Empty the barrel and allow it to drain thoroughly and then disinfect by burning a sulfur strip (1/4 strip / 100 liters). Empty keg storage: The keg is not meant to be stored empty! Should it become necessary from time to time, never leave it idle, e.g. with leftover wine! Always rinse with clean water after use. Then drain for a day and burn the sulfur strip (1/4 sulfur leaf / per 100 liters). Close the openings of the keg with a silicone cap and store it in a damp and cold place (70% humidity, 12 to 17 °C). Burn the sulfur strip every three months..

Stainless tap for 15-100l oak barrel. The valve is suitable for discharging feed liquids and alcohol from the barrel. The tap has very good closing and ease of use. Technical information: length: 13.6 cm, conical thread length: 3.4 cm and diameter 14 mm, max barrel opening diameter: 12 - 17 mm..

barrel made of high-quality French oak. These wines matured in wooden barrels have an incomparable aroma character of vanilla, spices, brown sugar. Palate: A balance between fruit and roasted aromas, with a rich structure and a fine finish. Ideal for: moderately matured, balanced wines, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah. We recommend aging time: 12-18 months. Roasting level - strong, medium or no roast, e.g. vinegar - let us know when ordering the product. How to use and maintain a wooden view? Using wooden barrels gives your wine/beer an incomparable aroma. However, a badly maintained barrel leads to problems and infections. Therefore, proper maintenance is of utmost importance. Below are some tips: Preparation / disinfection of a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per liter of water and let it soak for 4-5 days. Then let it drain thoroughly and disinfect with a sulfur strip. Fill immediately with wine (fill carefully). New barrels release a lot of tannins. Therefore, do not let the wine mature in the barrel for a long time - regularly check the development of the taste! Preparation of the used barrel: Clean the barrel thoroughly with anhydrous soda (1 kg of soda to 10 liters of hot water). If possible, use a brush or tool to scrub the interior wall. Then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and leave to soak for 2-3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a strip of sulfur (1/4 wick / 100 liters). Empty barrel storage: Wooden barrels are not intended for empty storage! If it should be necessary from time to time, never leave wine residues or a black barrel waiting! Always rinse immediately with clean water. Then let the cask drain for a day and burn a strip of sulfur (1/4 wick / 100 liters of content). Close the barrel well with a wooden or silicone cap and store in a moist and cool place (humidity 70%, 12-17°C). Burn the sulfur strip once more every three months..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside..