Bob wrote:
>
> Is there no remedy? Soaking the barrel with boiling water or
chemical
> cleaners, charring it, burning sulfur sticks etc. Forgive my
ignorance, I
> don't have a wooden barrel yet.
> Bob
> --


If it's from bacterial contamination of the barrel, it can be very
difficult to eliminate. Ozone has shown some promise, but that's not
something a home winemaker is probably going to consider.

I think it comes down to the risk your willing to take. You may knock
down the bacteria enough, but if the barrel is at the end of its life
anyway, why take a chance of infecting another batch of wine.

Andy