Как делается бочка: от клепки до клейма | How a barrel is made: from staves to stigma
132.6 هزار بار بازدید -
7 سال پیش
-
The entire range on the
The entire range on the website:
📌 www.oakbarrel.ru
Our social networks:
📌 https://vk.com/bondarnaya_lavka
📌 https://ok.ru/group/58225075945514
📌 Instagram: bondarnaya_lavka
Each manufacturer will argue that it is his method of manufacturing barrels will be correct. We just make barrels according to the technology on which the grandfathers of our coopers made the barrels. Enjoy watching!
P.S. We take into account the comments, put the sound separately :)
__________________________________
All products can be found on the website oakbarrel.ru
What video is about:
0:46 - A quality barrel starts with a quality rivet
0:58 - Elimination of leakage is a prerequisite for quality workmanship.
1:15 - Where is riveted dried
1:19 - How much a barrel should dry
1:26 - How much should the final moisture content of riveting
1:42 - Calibration of rivets in width and length
1:55 - The process of clipping riveting
2:11 - Board processing on a milling machine
2:46 - Chamomile design
3:03 - Barrel Bending
3:17 - Why a barrel can crack
3:37 - How long do small and large barrels bend?
3:50 - Slicing the chimes of the barrel and trimming
3:58 - Preparation of Donets
4:12 - Build a barrel
4:25 - How is the grinding of barrels
4:42 - Burning the stigma on barrels
Of course, a quality barrel should start with a high-quality riveting. By "quality riveting" is meant the material itself from which it was harvested: how exactly it was harvested and how the material was dried.
To prevent leakage, the material must be dense. We have an oak rock with a distance between annual rings of less than 2mm. No sawn board, only split oak and radial sawing! The annual rings should be across the riveting, and the juice-removing channels along. Riveting is dried in a natural way: in the open air, later - under a canopy. For small barrels, riveting is dried for at least six months, for large ones - for at least a year. The final moisture of the riveting should be 14-16%, with a higher moisture content the barrel quickly shrivels.
After drying, the riveting is calibrated in thickness and length depending on the volume of the barrel, and comes through a thickness gauge machine so that each rivet is identical to the other, both inside and outside.
The next step is riveting on a conventional circular saw. Riveting sorted by thickness, and then cut to the desired length in accordance with the patterns. All trimming is further used for roasting barrels.
Further, the rectangular board is machined on a milling machine, acquiring an ideal form, so that in the assembled barrel each riveting is a joint-in-joint. The accuracy of the gaps should not exceed even 1/10 mm, in order to prevent the barrel from flowing further.
Here you can see what the riveting was before and what became.
Riveting is ready. Now we begin to collect the barrel skeleton, on the two upper hoops. We call such constructions “chamomile”. By the way, if we talk about 225l barrels and more, then the barrels are assembled in the reverse order - from the lower hoop to the upper one.
The skeleton is assembled, now the barrel needs to be bent. This is done with a metal cable on the stitching machine, while inside the barrel is placed a kindled brazier that heats the riveting, thereby removing tension from the wood. It is very important to bend precisely warm riveting so that it does not crack. Even if it does not crack immediately, it can crack within six months. At the same time, roasting and steaming is done. Small volume barrels are made the other way around - they are first steamed and then burnt. Small barrels bend for 5-7 minutes, and large - up to 40 minutes.
The next stage is that the chime of the barrel is cut and tipped, so that all the rivetings are perfectly even, and none of them get out.
Next, we prepare the bottom. A bottom shield is assembled from the boards, a round shape is attached and the chamfer is removed so that the bottom of the bottom fits tightly and tightly into the groove.
All this is packaged. Packaging is called, just the same, this process, when the barrel is fully assembled, the remaining hoops are packed.
One of the most important stages for those who love aesthetics is the grinding of a barrel. Small barrels, up to about 30 liters, are polished with a sanding belt, but the barrels are polished more with a grinder, since raise them and keep around the tape is rather inconvenient and hard.
The final stage is stamping on the barrels. An amazing and pleasant fact: in the winter we had stamps with stamps, so we sent barrels without it. We thought that it would not be fundamental for everyone, but some wrote and were directly offended, because they wanted to boast of our barrels with their friends!
Did you like the video? Do not forget to like and subscribe! 😉
📌 www.oakbarrel.ru
Our social networks:
📌 https://vk.com/bondarnaya_lavka
📌 https://ok.ru/group/58225075945514
📌 Instagram: bondarnaya_lavka
Each manufacturer will argue that it is his method of manufacturing barrels will be correct. We just make barrels according to the technology on which the grandfathers of our coopers made the barrels. Enjoy watching!
P.S. We take into account the comments, put the sound separately :)
__________________________________
All products can be found on the website oakbarrel.ru
What video is about:
0:46 - A quality barrel starts with a quality rivet
0:58 - Elimination of leakage is a prerequisite for quality workmanship.
1:15 - Where is riveted dried
1:19 - How much a barrel should dry
1:26 - How much should the final moisture content of riveting
1:42 - Calibration of rivets in width and length
1:55 - The process of clipping riveting
2:11 - Board processing on a milling machine
2:46 - Chamomile design
3:03 - Barrel Bending
3:17 - Why a barrel can crack
3:37 - How long do small and large barrels bend?
3:50 - Slicing the chimes of the barrel and trimming
3:58 - Preparation of Donets
4:12 - Build a barrel
4:25 - How is the grinding of barrels
4:42 - Burning the stigma on barrels
Of course, a quality barrel should start with a high-quality riveting. By "quality riveting" is meant the material itself from which it was harvested: how exactly it was harvested and how the material was dried.
To prevent leakage, the material must be dense. We have an oak rock with a distance between annual rings of less than 2mm. No sawn board, only split oak and radial sawing! The annual rings should be across the riveting, and the juice-removing channels along. Riveting is dried in a natural way: in the open air, later - under a canopy. For small barrels, riveting is dried for at least six months, for large ones - for at least a year. The final moisture of the riveting should be 14-16%, with a higher moisture content the barrel quickly shrivels.
After drying, the riveting is calibrated in thickness and length depending on the volume of the barrel, and comes through a thickness gauge machine so that each rivet is identical to the other, both inside and outside.
The next step is riveting on a conventional circular saw. Riveting sorted by thickness, and then cut to the desired length in accordance with the patterns. All trimming is further used for roasting barrels.
Further, the rectangular board is machined on a milling machine, acquiring an ideal form, so that in the assembled barrel each riveting is a joint-in-joint. The accuracy of the gaps should not exceed even 1/10 mm, in order to prevent the barrel from flowing further.
Here you can see what the riveting was before and what became.
Riveting is ready. Now we begin to collect the barrel skeleton, on the two upper hoops. We call such constructions “chamomile”. By the way, if we talk about 225l barrels and more, then the barrels are assembled in the reverse order - from the lower hoop to the upper one.
The skeleton is assembled, now the barrel needs to be bent. This is done with a metal cable on the stitching machine, while inside the barrel is placed a kindled brazier that heats the riveting, thereby removing tension from the wood. It is very important to bend precisely warm riveting so that it does not crack. Even if it does not crack immediately, it can crack within six months. At the same time, roasting and steaming is done. Small volume barrels are made the other way around - they are first steamed and then burnt. Small barrels bend for 5-7 minutes, and large - up to 40 minutes.
The next stage is that the chime of the barrel is cut and tipped, so that all the rivetings are perfectly even, and none of them get out.
Next, we prepare the bottom. A bottom shield is assembled from the boards, a round shape is attached and the chamfer is removed so that the bottom of the bottom fits tightly and tightly into the groove.
All this is packaged. Packaging is called, just the same, this process, when the barrel is fully assembled, the remaining hoops are packed.
One of the most important stages for those who love aesthetics is the grinding of a barrel. Small barrels, up to about 30 liters, are polished with a sanding belt, but the barrels are polished more with a grinder, since raise them and keep around the tape is rather inconvenient and hard.
The final stage is stamping on the barrels. An amazing and pleasant fact: in the winter we had stamps with stamps, so we sent barrels without it. We thought that it would not be fundamental for everyone, but some wrote and were directly offended, because they wanted to boast of our barrels with their friends!
Did you like the video? Do not forget to like and subscribe! 😉
7 سال پیش
در تاریخ 1396/10/17 منتشر شده
است.
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