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just got a whiskey barrel from the building supply store....whats the best way to get it ready for my cider thats already done fermenting in plastic water cooler bottles? its going to sit for a year in the barrel too. I picked the apples/mashed/pressed and racked the 10 carboys,sure as hell dont...

how to do it effieciently???? boil 2 cups /yeast/sit 2hrs/boil2cups/cool/sit two hours/add to 1 gallon...wait till slows..add to a another gallon ect... i have about a dozen assorted 3-5 gallon carboys...... and yes, i way over k-metad the mofos....me eyes were a wee bit blurry after...

well,this could be the blunder of a lifetime.pressed/juiced 35 gallons with some friends and by end of nite a good buzz was had by all. person in charge of k.meta(pot.metabisulfate) put 5 ,yes ,5 teaspoons into each 5 gal. carboy!!!thats about 10 times the amount needed... is it dead forever...

1 gal-- pumkin puree,no presv./hand pressed apple/1 cup white sugar/pasteaur red yeast....60 degrees/1.060 sg........30 days later 1.056. does pumkin have a enzyme in it or something? i think it is a great combo if i can pull it off.and me wifes pet name is punkin!!! dont tell any one......thx

5 gallon batch---6 frozen 12oz/2.5 gallons spiced apple,no preseritives,store bought/2 lbs brown sugarh/salfe s-04 yeast..1.057 sg. 3 inch space to very top of carboy. been 21 days in primary and still blowing over!! big 1/4 inch bubbles too.tastes good and sg is down to 1.028...half way in 21...