Dry conservation

Term for the sulphurisation or preservation of empty wooden wine barrels by sulphur firing. Other names are "Einschlag", "Einschlaggeben", "Leerfasseinbrand" and "Süßbrand". The barrel must be completely dry. The required number of sulphur cuts (or sulphur rings) are put on a burn-in wire (galvanised and annealed), this is hung in the middle or in the lower third of the barrel and then the sulphur is burnt off. The resulting sulphur dioxide kills bacteria and fungi. As a rule, one cut of three grams is needed for a barrel of 2 to 3 hectolitres, and four cuts for a lump barrel of 1,200 litres. Every month, another cut with half the quantity must be made.

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Dry conservation

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Dry conservation

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