Comments on: Barrel Care Part 1: How to Start a Fortified Keg

By: Henry

Henry — Mon, 29 Aug 2016 23:51:06 +0000

Also I just purchased a 80 to a 100 year old barrel .. what do you recommend to put in the it was dry out barrel ….. it had a small leak but now it’s fixed I do have port in it is there a blend that you recommend I do love Drambuie

By: Henry

Henry — Mon, 29 Aug 2016 23:47:04 +0000

Good morning …….

How full should I keep the port barrel do I have to leave air in the barrel … thank you

By: Terry purton

Terry purton — Tue, 28 Jun 2016 07:04:47 +0000

I have a port barrel and the tap is very hard to operate. Can you please advise how I can loosen it. I appreciate your assistance.

Terry Purton
Melbourne
Victoria

By: Scott Henderson

Scott Henderson — Thu, 11 Feb 2016 10:47:32 +0000

I am relocating from north Queensland to the sunshine coast. I have a 4.5lt port barrel. How do you transport a barrel? Do I keep it full and tape the bung in and tape up the tap. If I empty it how long can it go without fluid? I am getting a removalist to relocate it so want to ensure the port and barrel make the journey. I have good port in the barrel and do not want to waste it. Thanks in advance.
Scott

By: Anita Shipton

Anita Shipton — Tue, 26 Jan 2016 03:53:10 +0000

I am hoping you can help. I have a small, maybe 5 L port/sherry ? Barrel , originally purchased in Adelaide , from 25 years of storage , it has been in a cupboard empty and unused. It seems a shame and I would like to try to restore it if this is possible , as it looks in near new condition. Could you please advise a course of action., With thanks MRS Anita Shipton

By: Fred Troughton

Fred Troughton — Tue, 26 Jan 2016 00:50:34 +0000

My port barrel is now thirty years old and has developed a leak in the bottom ,can you tell me the life span of a 20 ltr keg
and if it can be rejuvenated it appears to have developed a mold inside .

By: Alan Varley

Alan Varley — Sat, 24 Oct 2015 00:23:06 +0000

Thank you for your assistance. I have had a small (4.5 L) French Oak keg for many years and have not known how to prepare it. I do not know its past history so will use your recommendation of fermented sugar and water.
Thank you again.
Alan

By: Eric

Eric — Mon, 12 Oct 2015 05:31:56 +0000

Hi Ron.
What a helpful web-site! I do have a problem with my port. the barrel was purchased in SA, built by Tubbies using seasoned American White Oak from used red wine barrels.
I have been patiently cultivating my port since Jan 2006, just sampling a spoonful every year. All was going as expected until a recent check. I found a seal had formed just under the bung (which I haven’t pierced), and a foam all around the bung.
I poured a sample and found it to be very pale in colour, very smelly and foul in taste! Sounds appealing doesn’t it!
I thought I was following the instructions, like ensuring the barrel is half full, not allowing water or sun get to it etc
The wine-maker where I purchase it has been most unhelpful.
I’m hoping you can give me some good advice as I have no idea what is wrong or what I need to do.
Thanks for your attention. I really appreciate finding your site.
Eric

By: Danny Ursem

Danny Ursem — Sat, 19 Sep 2015 09:31:44 +0000

My port has tuned to syrup can I fix it

By: lindsay mullin

lindsay mullin — Wed, 27 May 2015 12:05:36 +0000

I have an oak barrel which I have used for port. However, I have not put any port in it for perhaps 20 years. I notice there is a very thick sweat syrupy liquid coming out of the tap. I have been putting a cheap port into the barrel to try and remove the syrupy liquid. Is this the right procedure to follow to restore my barrel? and is the liquid that is coming out safe to consume? Hope you are able to help me?