Bought a new barrel today..now what??

Post by **Bohunk** » Thu Apr 26, 2007 12:58 pm

I found a five gallon oak barrel on a garage sale, bought it for $5.00. I took the bung out and smelled inside, I only smell oak, no wine, no sulphur, no vinegar, no nothing, just oak. I shined a flash light in the hole, and the wood seems like new, it is not charred, but the wood looks really good. I filled it with water, and it did weep a couple places, but after about two hours it seemed to seal up tight. There is a red stain around the bung hole, but no stain inside the barrel, so I don't know if it has been used or not. Now, I have enoght UJSM to fill it, but I'm wondering if there is some trick I should do with it before I fill it..?? Or maybe save it for something better than UJSM, if there is such a thing. I will never get another barrel in my lifetime, so I want to maximize the use of this one. Yes in the poll I registered at 68 years old. Thanks for your suggestions.

The Bohunk

TownDrunk · Post by **TownDrunk** » Sat Apr 28, 2007 3:45 pm

Do you know what kind of oak it is?

On a personal note, I wouldn't use anything that was questionable as to what it might have or might not have had in it. Maybe the person you bought it from could answer that.

Good find anyways!

CoopsOz · Post by **CoopsOz** » Sat Apr 28, 2007 3:59 pm

I don't use barrels (I haven't found one cheap enough yet), but I did find this info for ya. I would assume the barrel is safe, what else is anyone going to put in it other than alcohol? Anyway, hope this helps

Copied from http://www.bargainbarrel.com.au" onclick="window.open(this.href);return false;" rel="nofollow

Instructions

1. Upon receiving the oak barrel it is recommended that you fill the barrel with cold clean water and wait until the oak expands. Be aware that this procedure will cause leakage. When filling the barrel with water, place the spigot firmly back into the original position, this will slow the leaking and as a result speed up the soaking process. At first it will be time consuming, however the end result will be rewarding if patient. Remember to replace the water every 24 hours. This stage maybe required to be repeated several times over a spermatic period of 3 to 5 days. Once the barrel holds the water to a constant level that you are satisfied with, empty and refill the barrel one more time. Leave the barrel sit for an additional 12 hours, this will completely swell the oak and tighten the staves into its operational position.

2. Do not rush the first stage as it essential that the swelling process be completed properly. Once you are completely happy with the above process, empty the water and leave dry for 4 to 6 hours. It is then recommended the the oak barrel be filled with your choice of fortified wine or spirit immediately.

3. To get the best results completely fill your barrel initially with your desired contents and then top it up as often as needed. This way the barrel is kept moist at all times and you get the best results by mixing the old with the new, there will also be less evaporation. Always keep the barrel at least half full at all times.

4. Never let the barrel dry out and never leave water in the barrel for longer than 2 days as the water may go stagnant and can cause the timber to rot.

5. You can change the contents of the barrel at any time. If the barrel is filled with water and let stand for at least 2 hours, this will draw out the old flavours and can be repeated as often as necessary to remove the old flavour. However, it is perfectly suitable to blend two flavours, by emptying out the old contents and immediately filling with another flavour. It is also recommended that the brass tap be removed to enable thorough cleaning of the oak barrel.

6. Port users, it is a good idea to shake up your barrel every 4 weeks to keep the port to one consistency. As port continues to age off the timber it will separate and can seep through the end grain of the timber, this appears as a thick syrup, if this happens you can clean it off with a warm cloth.

bushido · Post by **bushido** » Sat Apr 28, 2007 5:39 pm

Right on Coops, good find.
I have wine barrels if you are in my area (ont., can).

Big J · Post by **Big J** » Sat Apr 28, 2007 5:46 pm

This stage maybe required to be repeated several times over a spermatic period of 3 to 5 days.

I'm afraid to ask, but what is a 'spermatic' period?

-J

CoopsOz · Post by **CoopsOz** » Sat Apr 28, 2007 6:05 pm

Big J...

, I looked it up.....and I'm pretty sure they've used the wrong word

I take no responsibility, I just copied and pasted it.

pintoshine · Post by **pintoshine** » Sat Apr 28, 2007 9:07 pm

It sounds like a good storage barrel but not much flavor available

Post by **Bohunk** » Sun Apr 29, 2007 3:46 pm

Thanks for all the advise guys. And CoopsOz that is a great article about barrels, between looking at your avatar and reading your info, I may have just had a spermatic period!! But at my age, I'm not sure any more. The lady on the garage sale said her husband was a wine maker, and when she said $5.00, I didn't hang around for any more info. The barrel looks brand new, if not for a reddish stain around the bung, I would think it was new. But hell most guys getting our of prison have the same thing, so I tole.
My dad's cousin made some shine back in prohabition, and the old folks told me they would see him driving the back roads in his model T, and they could see barrels in the back. Before he died I asked him what that was all about, he just said he was "aging" whiskey. Said he could age it three years in three days. Now I think I understand, he was really just shaking those barrels, and doing it only on really hot days.

Thanks agin for the barrel tips.

The Bohunk

Post by **Uncle Jesse** » Sun Apr 29, 2007 4:38 pm

If you're going to cask the UJSM then I suggest you cask it at 125 proof or thereabouts, and the uncharred barrel is perfect.

For that 5 gallon barrel I would say you would need a year to two years for your spirit to get that proper "Tennessee twang", but once you get it you'll know for sure you did it right. Don't get impatient, when it goes right you'll know.

Post by **Bohunk** » Mon Apr 30, 2007 6:14 am

Uncle Jesse, I put my gallons in the freezer at night, and out where it's warm in the day time. You can bet my wife is thrilled with that arrangement, but a good wife is easier to get than good whiskey! I also have some toasted oak chips in each gallon, would it be best to cask UJSM right out of the still, or age it a little first???

Boy, getting a response from the BIG guy is almost scary!!!

The Bohunk