First time user on homebrewtalk. Loving it already. First post...Been homebrewing and wine making for just a couple years sporadically. Went thru a HUGE brew/wine dry spell. Made a basic cabernet, used a 5 gallon French Oak Cask...when finished, filled the cask up with water...fast forward almost a year later...MOLD/FUNGUS BONANZA!!! And significant water loss as well. I'm not going for any award winning blends at the next International tasting, but I do want to know if this terrible mistake is salvagable. How can I clean out/disinfect this cask? Better idea, should I make a sour whiskey??? Thanks...