ah okay that makes more sense.
but OP said "The barrel is only 6 liter, and I know that the maturing will be fast, but witch type of port would be the best to put in the barrel, for ageing.
Colheita, LBV or Vintage ???"
i'm assuming he's using a finished product and sounds like where we deviate on understanding
I personally brew cask ale.
I acutally will maintain secondary fermentation within the storage vessel (much like the english cask ales) so my beer acutally does come out cloudy.
I take primary fermentation with the fruits and grains, I'll rack it into the storage barrel then add sugar and maltose dextrin to build alcohol and body. The secondary also adds carbonation to my beer to which when I want to impart an oak finish, I can store in barrel and cork it. The lees in this case will certainly gather on the bottom and attributes to a fully body and a "bready" flavor which works well with spices and fruit i've used.
The barrel literally sits there until i finish drinking the beer. in which case then i'll clean it out and brew another batch. So my typical times are 6 months of barrel age, and drinking over 6-9 months typically.
Sodium percarbonate acutally is pretty pricey for large scales, but my meeting wine makers from napa have told me they don't use chlorine and haven't in a while. Some will use acetic acid and hot water to wash out the barrels. Some use hydrogen peroxide, which sodium percarbonate breaks down to. For steel tanks sodium percarbonate i believe is the defacto choice though as chlorine would chew through the steel.
On a small scale though it's feasible to use sodium percabonate because you dont have to dick around with figuring out how much to dilute your hydrogen peroxide.
Andy Velebil wrote: g-man wrote:
Andy is this from hear say or do you have a source for this information?
And how is beer making and wine making different?
you take a sugared solution, add yeast, ferment then drink.
I know for a fact that many burgundy and champagne producers will bottle on lees. They almost all refer to them as yeast.
Also not many people do any direct or secondary fermentation directly in a storage barrel. They typically have a separate fermentation tank or a barrel dedicated for fermentation. If you're doing it at home, you'd most likely have a carboy or in my case, a bunch of 4 gallon sized glass jars to which I transfer the final product (racking) into the barrel. The storage barrel is sanitized and the final product is devoid of any sort of yeast/live culture. The only sediment I would expect then in my barrel is the natural sediment that comes with age when port ages.http://winemakermag.com/stories/article ... -equipment
was #2 on google when searching cleaning a winery with bleach
and basically every link from the google search basically says never use household bleach or sodium hypochlorite.
To which I offered that sodium percarbonate is a perfectly acceptable bleach to use and one I do use.
I first started working/helping out on a winery when I was 15. So I have some first hand knowledge of what goes on inside a winery. I've also had very detailed discussions with Port producers about this exact topic (lees in Port barrel) as it's been of interest to me for some time. http://en.wikipedia.org/wiki/Lees_%28fermentation%29
I think this sums up lees the best.
Again, as I've mentioned before I'm using the term generally. Like anything there are exceptions to everything in wine making. But keep in mind we're not talking about a bottled product. We are talking about leaving a wine, in this case Port, in a barrel where a build up of lees will eventually start causing an issue if the barrel is not cleaned from time to time.
You're trying to compare beer sitting in a vat for a short amount of time to a fortified wine sitting in a wood barrel for extended time. Let me try asking this another way, would you brew a batch of beer in a tank, drain it off, then stick more freshly brewed beer into the same container without first cleaning out the container from the previous contents? No, you would not. You would clean it out first so as not to contaminate the second batch.
I've never heard of a wine maker using sodium percarbonate on a wood barrel, stainless steel equipment yes. Not that someone may use it, but I don't recall running across one that does.