I found a cidery in England that uses barrels: http://www.newforestcider.co.uk/how_cider_is_made.html
If I'm in that area when I go in May, I will definitely be stopping by. Not sure how common a practice it is, but I bet it'd be good.
Im wondering if there could be any flavor advantage to aging cider (applewine) in a Bourbon barrel? Any thoughts?
I'd be hard pressed to come up with anything that's not better when aged in a burbon barrell!
Gasoline and sand are the only two things that don't get better.
I see you have never had bourbon sand before.
I thought that was some kind of joke... so I looked it up...its for real
http://beeradvocate.com/beer/profile/579/65042
. A "select" bourbon barrel is about $160 before shipping from a firm in Danville KY
I also thought it was a joke :cross:
So this thread has pretty much established that EVERYTHING tastes better with bourbon.
Anyone think a bourbon barrel could be pressurized just enough to keep oxygen out when full? Just enough to have positive pressure?
Yes you could, I'm sure of it. The trick is getting the right regulator of the CO2. I think a cheap and easy way would be to convert a low pressure propane or natural gas regulator (easy to fined for free, or $15US new) to feed the CO2. These regulators run at a pressure or 11 or 7 water column inches (1PSI = about 27.7 water column inches).
Most of these low pressure regs should have a high pressure reg feeding them, so you would have your full pressure tank, a high pressure reg bringing the pressure down to 10 PSI (or whatever, read what's printed on the LP reg) then the low pressure reg, and then the connection to the barrel.
There is a chance that the barrel would dry out at the top and leak really bad, so it would be wise to keep it in a well ventilated place, and add a pin valve after the low pressure regulator, to reduce flow in such a situation.
Sounds like you've done this before.....I would love to see pictures of the detail.
Anyone think a bourbon barrel could be pressurized just enough to keep oxygen out when full? Just enough to have positive pressure?
Maybe I'm missing something, but this doesn't make sense to me. If you guys think an oak barrel is tight enough so that pressurized CO2 can't get out, then how could oxygen possibly get in if it wasn't pressurized?
My two cents: Fill the barrel up to minimize headspace. Put in a stopper and airlock. Walk away. I've done it that way a number of times and haven't had a problem yet. Due to the curvature of the barrel, you can fill it so there is minimal headspace.
Anyone think a bourbon barrel could be pressurized just enough to keep oxygen out when full? Just enough to have positive pressure?
I don't think O2 is a potential problem if the barrel is full (or nearly), but if you where to take out, say half, for consumption, Then the head space would have some O2. Also a dry barrel isn't as tight as a wet one, so there may be some air leaks in the dry half of a half empty barrel.
The simple solution would be to find a smaller barrel, or just fill a 6.5gal carboy with some bits o' toasted oak.
I'm not sure how my barrel grades but I was just at Jack Daniels distillery last week and purchased a freshly drained barrel in excellent condition for $85. It has none of the fancy enhancements that they offer like branding or varnishing but it is a fine looking barrel.
10 gallon barrel with a mock "solera" (5-in/5-out method you mentioned)
is the way to go.
It's what i do with my barrel and it produces great hard cider.
I personally wouldn't mix a fruited cider in it unless you planned on ONLY putting that type of cider into it again and again.
One of the BHT sponsors (out of Wisconsin) sells used barrels every now and then. I think 5-10-15 gallon sizes.
Some held whiskey, some rum, perhaps some, even tequila.
I think i paid 180-ish including shipping and i couldn't be happier with the purchase.
Happy brewing.
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