3 litre barrel aging my UJSSM and sweetfeed

[1965 wite]

I have been barreling my UJSSM and soured sweetfeed in 3 litre barrels. I have let them sit a few weeks and went to taste it today (just curious) and it was very spicy and finished hot. It didn't have the smoothness of my other batches I've Oaked with charred oak chips. The oak chips have only taken a few weeks to flavor it up. I am not sure what kind of oak the barrels are made of but I bought them off eBay. I be been making very careful cuts and only using the very center of the cuts to fill the barrels. Does anybody know what I should expect when barrel aging? Does it generally get hot n spicy before it gets better? I'm worried I might be ruining these batches.

[1965 wite]

It entered the barrel at 120 proof

[rpt124]

Question I just got done with another ujssm and I wanted to know if I could use a Rubbermaid container just to proof and blend in? Then once it's done move it to glass? Or would 24 hours in it be bad and eat awaye at the plastic?

[T-Pee]

Question I just got done with another ujssm and I wanted to know if I could use a Rubbermaid container just to proof and blend in? Then once it's done move it to glass? Or would 24 hours in it be bad and eat awaye at the plastic?

No contact between high proof alcohol and plastic for any amount of time.

tp

[rpt124]

ok will half barrel work? also what if i just use the barrel to put all of my runs together and mix some water in and let sit for a day will it ruin the product?

[Tokoroa_Shiner]

As long as it's glass SS or copper it will be fine.

[rpt124]

its an oak half barrel that i was going to pour them all in one by one stir and blend them together ans let sit for a day in it. the back into glass carboy

[Tokoroa_Shiner]

That will be alright to do

[Stanna]

I have been barreling my UJSSM and soured sweetfeed in 3 litre barrels. I have let them sit a few weeks and went to taste it today (just curious) and it was very spicy and finished hot. It didn't have the smoothness of my other batches I've Oaked with charred oak chips. The oak chips have only taken a few weeks to flavor it up. I am not sure what kind of oak the barrels are made of but I bought them off eBay. I be been making very careful cuts and only using the very center of the cuts to fill the barrels. Does anybody know what I should expect when barrel aging? Does it generally get hot n spicy before it gets better? I'm worried I might be ruining these batches.

My barrel went through the hot and spicy for a few months, it's now past it completely, guess it's just part of the aging process

[Boda Getta]

Patience, Grasshopper....... having said that, you need to keep a good check on it when charring in such a small keg. The smaller the keg, the quicker it could become over charred. I would recommend checking it once a week, while you're at it, rotate the key 1/4 turn. When its the color you want and has smoothed out some, put it on glass and it will still continue to improve.
Good luck,
BG