Comments on: Barrel Care Part 2: How to Maintain a Fortified Keg

By: Scott

Scott — Wed, 21 Dec 2016 09:56:18 +0000

Hi Ron Scott here from Black Rock Victoria just purchased a new 20 L Oke Port Barrell
Was wondering where I can purchase some of your aged premium rancio fortified I’m on 0408 173 174 or the below email regards Scott Mcintosh

By: Brenda mcfarlane

Brenda mcfarlane — Sun, 18 Dec 2016 09:19:51 +0000

Can you tell me once you add more port how long should it be left

By: Richard Szczurowski

Richard Szczurowski — Sun, 22 May 2016 05:08:21 +0000

Hi Ron I’ve had my 14L keg for about 8 years and am on my 3rd batch of port. I blend up locally produced bulk ports from Perth region however I saw your articles on port and would like to buy some of your bulk port to top up my current blend. Could you let me know the prices including the aged small bottle. I have had some good results with adding red wine and bonding with spirit. Could you recommend some others to me. Thx Richard Szczurowski

By: Richard Szczurowski

Richard Szczurowski — Sun, 22 May 2016 05:08:21 +0000

By: barry edwards

barry edwards — Sun, 17 Apr 2016 07:08:37 +0000

well winter is upon us and i wood like to keep it as far away as possible by supping on a good keg of port i see by your web site that you sell good quality port what price is it by the either 10 or 20 litre,also do you sell the kegs and at what shillings hoping to heer from ewe soon regards barry edwards

By: Henk

Henk — Mon, 08 Feb 2016 11:53:01 +0000

Hi, I have neglected my oak barrel for about 10 years, and on inspection I emptied a very small amount of syrup from the barrel. I read up on how to clean the barrel. I rinsed it with hot water until most of the syrup was removed, And over the course of a day I continually added hot tap water. At first it leaked straight out, but eventually it started to hold the water. I kept changing the water daily for a few days.

Am I ok to now add some port. It’s a 14l barrel, so I don’t want to fill It before I’m certain it will be ok.

Any advice would be great.

PS, reason for neglect was that I moved from Central Coast (close to Hunter Valley) to the warmer climate of Brisbane. I’ll likely be forced to buy cask port from a bottle shop rather than from a winery.

By: Alan Varley

Alan Varley — Sat, 24 Oct 2015 00:57:04 +0000

As you can see from my first comment (4.5 L) French Oak Barrel I am only a “small” volume Port consumer. I would be interested in your recommendation for the first filling of the barrel after the sugar and water treatment.
Alan

By: John GIGGER

John GIGGER — Thu, 03 Sep 2015 06:30:13 +0000

Have a 9 litre quality timber wine barrel (Cooper) that has been unsued for approximately 5 years i.e. empty. Would like to use it again and refill and need to know correct procedure to do so. I have read barrel care part 1 and also part 2. Is this the procedure as mentioned in part 1 the process I should use. Kind Regards John Gigger

By: admin

admin — Wed, 24 Jun 2015 13:02:52 +0000

In reply to Tom Perkins.

Hello Tom,
I am not sure if I received your query. If not, please email info@www.bizeezcomms.com/liebichwein for Rons advice.
Regards
Janet Liebich
Liebichwein

By: brett kurtz

brett kurtz — Thu, 04 Jun 2015 12:43:50 +0000

Chasing a price for 10 L of tawny to refill my keg
inc postage/ freight to
biloela Qld 4715

Cheers Brett