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Old 10-03-2008, 03:10 PM   #1
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Default Wooden barrel

I was given an old Oak barrel that was last used to make cider in the 1970's. It is still tight and holds water. What is the best way to disenfect it? Should I use metabisulfite or bleach? Or should I just put it in the corner of the room as a antique?

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Old 10-03-2008, 03:15 PM   #2
Displaced MassHole
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More Beer has a pretty good write up on oak barrel maintenance.

Hope it helps.
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