Anyone have any ideas for removing, or at least reducing sulfites in wine barrels before beer is put in them.
I got a call from a fellow brewer yesterday asking this exact question. All we came up shooting from the hip with was a good hot water rinse, and maybe chilling some water in kegs, carbonating and introducing to the barrel hoping for a scrubbing effect.
Any experience, ideas, or scientific data is welcomed and appreciated.
I got a call from a fellow brewer yesterday asking this exact question. All we came up shooting from the hip with was a good hot water rinse, and maybe chilling some water in kegs, carbonating and introducing to the barrel hoping for a scrubbing effect.
Any experience, ideas, or scientific data is welcomed and appreciated.
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