60 gallon Francois Freres Oak barrel HT and TH Tonnellerie and it's only 4 years old.  Steve Anderson said I should ask between $75 and $100 bucks, but being the kind hearted guy that I am I'll take $75.

The barrel has been washed out with Ozone water and filled and stoppered with S02 gas.

Even if you don't need the barrel you should consider buying it just to help a starving family.  I mean I haven't had a good steak in over a month.

And I"m sure there must be a tax deduction for a charitable cause such as this.

Contact Deane

I have come across a quantity of carboys an ex-vintner would like to dispose of. There are five 6gal and twelve 5gal. The 6gal are $14 and the 5gal are $12. That's somewhere between 1/2 and 2/3 of new price. He will sell all for one price of $200. Please email the webmaster after purchase.

Thanks, Bill Brown
503-849-5098

I have 100+ used red barrels (Neutral) for sale @ $40/ Ea.
They are sound clean barrels when they leave Eola Hills Wine Cellars. What happens to them when they leave here is not under my control.
As a precaution, the buyer should inspect the barrel and request that it be sanitized with OZONE and gassed with Sulfur Di-Oxide.

I would like to provide a service to the membership, but only if it doesn’t come back to haunt to me.

Barrels not purchased soon will be cut up for planters, which are also for sale.

Supplies available from Ralph Weiss

All available from:
Ralph Weiss
541-451-5311
rnw@dswebnet.com.
If you call, evenings are best. Thank you!

Lallemand FERMAID K* yeast nutrient: Used DURING active fermentations at approx. 1/3 sugar deletion (can also be used at 2/3 depletion with high-nitrogen requirement yeasts). Provides specific nutrients to maintain healthy fermentation and absorb toxic byproducts. Typical use level, 9 grams (approx. 1/3 oz)/10 gallons. 2 oz (56.7 grams), $2.50 + shipping; 4 oz (113.4 gms), $4.00 + shipping; 1 lb (453.6 gms), $12.00 + shipping.

Lallemand TANIN VR SUPRA* enological tannin: Add to start of fermentation (with red wines) to increase color stability and reduce herbaceous characteristics. Typical use level, approx. 7 grams (approx 1/4 oz)/ 10 gallons. Important: If also adding enzymes, add enzymes first and wait 6-8 hours before adding TANIN VR SUPRA with stirring. 2 oz (56.7 gms), $2.50 + shipping; 4 oz (113.4 gms), $4.00 + shipping.

Lallemand TAN'COR* enological tannin: Add post-fermentation to reds to improve overall structure and protect the wine from oxidation during aging. Typical use levels: 4-12 grms/10 gallons when added at start of aging; also add at 2-4 gms/10 gallons 3-6 weeks prior to bottling. 1 oz (28.4 gms), $2.00 + shipping; 4 oz (113.4 gms), $5.00 + shipping.

*Important regarding the above three items: Check the Lallemand website (www.lallemandwine.com) for further information on these products. Or, they are also described in detail in the Scott Laboratories Fermentation Handbook, available from www.scottlab.com.