I have the opportunity to obtain a 60 gal wine barrel that was used to age cabernet sauvignon. It will be emptied right before I can pick it up. I've never made a lambic before, but my goal is to use this barrel to age some lambic, take out 5 gal or so at a time and replenish it when I do. So it will always have lambic in there.
I plan to soak it in warm water to remove the stronger cabernet flavors, but I think having such flavors in there should be OK. I plan to make a 5gal batch in a bucket and ferment entirely with White Labs WLP655 (Belgian Sour Mix). Once fermented, I will rack into the barrel. Shortly after, I plan to brew 50 gal of lambic and collect directly into the barrel. So the 5gal batch is essentially a large starter. I have several questions:
(1) Will pitching WLP655 right from the start be OK or should I use something more neutral?
(2) Is soaking the barrel in warm water for a bit enough to rid the barrel of most of the cabernet flavors? If not, what would you suggest?
(3) How might I go about sanitizing the barrel? I've heard of hanging and burning sulphur strips.
(4) Any other tips?
Thanks!
I plan to soak it in warm water to remove the stronger cabernet flavors, but I think having such flavors in there should be OK. I plan to make a 5gal batch in a bucket and ferment entirely with White Labs WLP655 (Belgian Sour Mix). Once fermented, I will rack into the barrel. Shortly after, I plan to brew 50 gal of lambic and collect directly into the barrel. So the 5gal batch is essentially a large starter. I have several questions:
(1) Will pitching WLP655 right from the start be OK or should I use something more neutral?
(2) Is soaking the barrel in warm water for a bit enough to rid the barrel of most of the cabernet flavors? If not, what would you suggest?
(3) How might I go about sanitizing the barrel? I've heard of hanging and burning sulphur strips.
(4) Any other tips?
Thanks!