An easy and effective way to clean your barrels
1. Cleaning with a washing machine
Barrel washing
— Rince barrels with hot water to remove sugar
— Clean barrels with 10 litres of water and 1/3 cup of 12% chlorine
— Rince twice with 10 litres of hot or cold water
— Dry the barrels with a vacuum lave-baril
Cap washing
— Disassemble the caps and rince with hot water to remove sugar
— Soak the cap components for 10 minutes in 10 litres of water and 1/3 cup of 12% chlorine
— Rince the cap components twice with hot water and allow to dry
— Inspect the components of the cap before re-assembling
1. Washing by hand
— Start with your barrels in an upright position with caps removed
— Pour 10 litres of cold water and 1/3 cup of 12% chlorine (the solution disinsfects the bottom surface)
— Place the barrels on their sides
— Rotate the barrels so that all surfaces have been treated with the solution
— Put the top cap on without tightening. Turn the barrels upside down so that the water drains through the loose cap. The interior surface has been disinfected.
— Rince twice following the same procedure as above and allow to dry
bouchon
Sampling cap assembly
2. FILLING
Filling
— The barrel must be dry, clean, and bacteria free before filling. The barrel must also be at room temperature to avoid condensation when hot syrup is poured in. Never mix hot syrup with cold syrup.
— Fill barrel with syrup at 85°C (185°F)
Sealing Barrel
— Screw caps at a recommended torque of 25 pounds when syrup is still hot. When syrup has cooled down the recommended torque is 40 pounds. Do not overtighten caps.
Cooling
— Barrels need to cool down in their upright position
Important : once syrup has cooled, verify that the caps have 40 pound torque.
3. STORAGE
— Store barrels in an area as cool as possible
— Stack barrels at a maximum of 3 high
— Handle barrels carefully and avoid dropping