Cleaning used barrel

Post by **golden pond** » Thu Mar 23, 2006 4:59 am

Well since I've been on the forums so far about the only thing I've been criticized about was storing my liquor in new plastic milk jugs. So I've been thinking of a better way to store it. Last fall one of my neighbors went to Barton Brands and got 30 of their just emptied oak barrels and gave me two. I want to get all I can of their left over taste out of a barrel and use it to store mine in, any ideas on this??? Several soakings and changings of hot water maybe or what??

Rocky_Creek · Post by **Rocky_Creek** » Thu Mar 23, 2006 6:35 am

If it has not been emptied long and still has a little alcohol coming out of the wood that is probably allyou need. You could use a little baking soda as well. I believe harry described a method used by wine makers using soda just a little while back.

Post by **golden pond** » Thu Mar 23, 2006 7:37 am

Thanks Rocky, I did search and found it, he said 1/4 cup Sulfite and 1/2 cup of Citric acid, now where do I go to find these products at???

Rocky_Creek · Post by **Rocky_Creek** » Thu Mar 23, 2006 7:52 am

The grape and grainery is my favorite.
http://www.thegrape.net/index.htm?&CFID ... N=40277994" onclick="window.open(this.href);return false;" rel="nofollow

look under winemaking and then addatives.
Or most brew/wine making shops or sites. The sulphite is used sort of like a disinfectant. For distille goods you may not need it, won't hurt as long as you gey it all out ( SULPHOR SMELL).

Post by **golden pond** » Thu Mar 23, 2006 8:03 am

Thanks agin Rocky, you been a big help

I just didn't want Barton to mess up my product, I like mine better!!!!

Uncle Remus · Post by **Uncle Remus** » Thu Mar 23, 2006 12:36 pm

GP what is Barton?

Post by **golden pond** » Thu Mar 23, 2006 1:31 pm

Uncle Remus wrote:GP what is Barton?

Barton Brands consist of Very Old Barton, Kentucky Gentleman, Kentucky Tavern, Mattingly & Moore, Ten High and Tom Moore brands of bourbon. The barrels I got just had Barton Brand stamped on the ends.

Uncle Remus · Post by **Uncle Remus** » Thu Mar 23, 2006 3:34 pm

Might give your liquor a good flavour (not implying that your liquor is not good already

). If I had a barrel like that I would be tempted just to fill it up and let it age without cleaning it. From what I've read all the scotch producers want old bourbon and rum barrels for the flavours they impart into their products....mind you IMHO scotch needs all the help it can get

TRANSPLANTED HILLBILLY · Thu Mar 23, 2006 4:00 pm

Uncle Remus wrote:mind you IMHO scotch needs all the help it can get

10-4 on that one

GP are those full size 53 gallon barrels?

Post by **golden pond** » Fri Mar 24, 2006 4:20 am

Yep Hillbilly there're the full size 53 gallon barrels. My neighbor got 30 of them for $5.00 each.

TRANSPLANTED HILLBILLY · Fri Mar 24, 2006 6:37 am

Apparently I need more sq.footage to properly participate in this hobby.

Maybe try one cleaned up and one not. Corse you won't know any thing for a while.

I did drain my first 1 gallon barrel that was up for 5 1/2 months last night.
That barrels are wonderful things. Beautiful amber color, and the flavors imparted are very nice to the taste buds. Hell, the wife even likes it. The only thing she has liked before was the peach brandy. But she mixes Jim Beam with Coke, so what does she know.

I promptly refilled it with some Uncle Jesse's SM tails and 2nd run rye that I cooked together last weekend. The mix had a very nice flavor and smooth as silk. I feel like I'm startin to get the hang of it.

Uncle Remus · Post by **Uncle Remus** » Fri Mar 24, 2006 6:55 am

I'm jealous of you guys and your barrels.

I've been looking up here in Canada and haven't been able to find much. I'd love to find a 5 or 10 gallon white oak cask.

Rocky_Creek · Post by **Rocky_Creek** » Fri Mar 24, 2006 7:01 am

Uncle Remus, shipping isn't that much. You can get a 15 for about the same as a 5 or 10.

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

Post by **golden pond** » Fri Mar 24, 2006 7:03 am

Well Uncle Remus it sounds like you run some mighty fine product so why not order you a couple from the USA, Gibbs or Brewhaus either one. The kegs sure do improve the product.

Uncle Remus · Post by **Uncle Remus** » Fri Mar 24, 2006 7:53 am

I think I'd get skinned pretty good on shipping to Canada... at least this has been my experience in the past, and then there's the BS with customs and duty. The only barrel makers that I can seem to find in Canada is Canbar who build barrels for all the major distillers, but they don't seem offer retail sales.

You gave me an idea GP. After looking at the brewhaus dot com website, who sell barrels, I'm gonna e mail the brewhaus Canada guys and see if they can bring in some.

Thanks fellas.

Post by **Grayson_Stewart** » Fri Mar 24, 2006 12:16 pm

Is Canada really that strict on inspecting import/exports and checking out packages?

Uncle Remus · Post by **Uncle Remus** » Fri Mar 24, 2006 1:45 pm

Not usually too bad, but they might want duty ( a percentage of the cost probably 7%) and for sure they will ding me GST which is 7%. There wouldn't be a problem buying and importing a wooden barrel....but whats it going to cost when its all said and done. I got no problem paying 130 bucks or so for a barrel, but if it's going to cost another hundred or so for shipping and taxes?? I should do some checking and find out shipping costs I guess.

norcal · Post by **norcal** » Sat Mar 25, 2006 11:54 am

I ordered a 3gal keg and some other stuff from brewhaus. I think shipping was only about $15 US. I'm Pacific Northwest (sounds better than Northern CA).

knuklehead · Post by **knuklehead** » Sat Mar 25, 2006 2:04 pm

Remus, you ever looked at wine supply shops for barrels. I was in a local shop around Christmas time and saw they had what looked like 5 gallon oak casks.

Uncle Remus · Post by **Uncle Remus** » Sat Mar 25, 2006 4:23 pm

No I haven't. We got a couple of u-brew shops here, but no real wine/beer making supply store. The next time I am in the city I will try to check some out. Thanks KH.

cellsitegod · Post by **cellsitegod** » Sun Mar 26, 2006 5:17 am

Here in the Napa Valley, the winerys clean the barrels with TSP or "Barrel Clean" you can get it online. We ussually soak them for a couple of days in the TSP or Barrel clean. Then a good rinsing. Then a couple of tbs of citric acid to neutralize the cleaners for a day or so. Then rinse them out with good clean water.

hummelfahrer · Post by **hummelfahrer** » Sat Apr 01, 2006 11:17 pm

High there,
I know that in the past,the guys that use barrels for aging wine,
used to burn sulfur strips in their barrels.These strips are lit after being fastened to a wire,hung in the barrel and the bung hole was closed.
The sulfur fumes creep into every nook and cranny,killing bacteria.
The barrel was then filled with water,which also prevents shrinkage.
Before use,the barrel is cleaned with fresh clean water.
hummelfahrer

Home Distiller

Cleaning used barrel

Cleaning used barrel

Sterilizing barrels