bogwart
Member
I obtained five barrels that are originally from Balcones distillery in Waco, Texas. Three of them were emptied in early 2010 and of those three, two of them have a distinct fart/rotten egg aroma that I can't seem to remove. When I received the barrels, they were dry and I filled all of them with 180 degree water to hydrate the barrels. I have drained and re-filled these two three different times now with 180 degree water and after a week or so the rotten egg aroma reappears. Any suggestions on how to get rid of the funky aroma? I've read about burning sulfur sticks, re-charring the barrels, and citric acid, but do you know/have a technique that you know works for sure?