Home Distiller

After reading an old post written by Fester I've decided to ask you pros about the setup he talked about, if any one does this or has done it, and did/do you think it would work well.

The scenario:
I produce, and consume 5 gallons per month (that's a lot, just a number). I have 4 20 gallon oak barrels filled for aging in, numbered one through four. Every month, as I pull 5 gallons off barrel 4 to bottle, I replace it with 5 gallons from barrel 3. Top up barrel 3 with 5 gallons from barrel 2 etc, and top up barrel 1 with stuff fresh off the still. Always putting fresh distillate in barrel 1, and pulling off well aged high quality stuff from barrel 4. I think the guy used to replace one of the barrels a year.

Sounds to me like it could work, would take a long time to get the 4 barrels full initially, but other than that it can't see any reason for it not to work. What does everyone think? How would you set up your barrels, toast numbers 2 & 3, charred barrel 4?

Solera system.

http://en.m.wikipedia.org/wiki/Solera" onclick="window.open(this.href);return false;" rel="nofollow

A lot of work? Try distilling liquor. Try not drinking it all. After that, moving from one barrel to the next well be nothing.

Sounds worth it to me .

Seems great if you like sticking to the same drop. I'd rather have 4 barrels with different whiskeys in each, but different strokes for different folks.

ShineonCrazyDiamond wrote:Solera system.

http://en.m.wikipedia.org/wiki/Solera" onclick="window.open(this.href);return false;" rel="nofollow

A lot of work? Try distilling liquor. Try not drinking it all. After that, moving from one barrel to the next well be nothing.

Sounds worth it to me .

Wow thanks for the link good read! I didn't say it was a lot of work, I said it would take a long time to fill the barrels starting out lol.

bearriver wrote:Seems great if you like sticking to the same drop. I'd rather have 4 barrels with different whiskeys in each, but different strokes for different folks.

I think I'm the type to find something I like and stick with that. I've been eating subway for as long as I can remember, and haven't tried any sandwich on the menu other than a 12" Steak & Cheese on White Bread lol


I can't seem to find much info on this from a hobby scale perspective. Thinking maybe 4 or 5 5 gallon barrels. Pulling a gallon per month off. Anyone know if that would be suitable? Not sure if monthly take off would be too much for that scale.