Originally Posted by Johnnyhitch1
If fermentation never stoped then you might have a problem with bottling...
As for the time in the barrel i think most go by the rule of 3-3-3
3 days for first batch
3 weeks for second
3 months for third
After that most of the flavor and spirit have been removed from the barrel
Interesting idea. I just put a milk stout in a new-to-me used bourbon barrel. After 3 days it had a pretty strong alcoholic taste so I took it out after 4 days. Guess we'll see how long the next one takes.