The Auswine Forum

If you secure the lid it will limit the amount of air that the port gets exposed to and therefore limit the oxidation. Wether the amount of air already in the container is anough to over oxidate the port i dunno.

Hi Michael,

I've alreasy read through both of those (a few times actually).

My main question is about additives to the port and preping the barrel (muscat/brandy) as per last post.

Do you have any personal preference on these issues?

an open container of bicarb soda will absorb any particles of liquid suspended in the air and the smell along with it.

wether this will work for a new fridge chemical smell or not i dunot know, but it can't hurt.

Thanks for the info Matt, After reviews and recommendations from fourms (maily this one) I'll be getting (hopefully) a 20L rustic circle keg from the Keg Factory. I've heard of putting 1 bottle (750ml) of port in to swish around for a day and empty before the initial fill, and i've also heard the sa...

Hi, I'm looking into getting a port barrel for my work social club. Before the comittee approves the purchase they want some info on the barrel and how it is to operate. I've been reading threads from all over the internets for the past week and have gathered a dot point list of general port barrel ...