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Very cool. Post some pictures of the process and how it turns out. I've heard of some people building a wood "box" and then lining it with thinner metal to save on cost. I think I'd prefer copper over stainless. I know its expensive, but maybe doing the above would help with that?

Not only ABV, but pH.

I'm not saying don't wash your apples. Obviously you want to remove as much dirt and crap (pesticides?) that is on the apple. I'm just saying, after fermentation, there is no way you are going to get sick from the cider and there is no NEED to pasteurize (or add chemicals) for the sole purpose...

No need to worry. Fermentation will kill any bad stuff that might be in the apple juice.

Guys, relax. While this is all relevant for plain juice/cider, this is irrelevant for fermented cider. You should know that ALL cider off the press will likely have e.coli as well as a host of other bugs in it. Pasteurizing is mandatory on unfermented cider (and milk) to kill the bad...

There is no known pathogen harmful to humans that can survive a fermented environment.

If bugs got into the beer, it isn't likely to be due to the barrel aging. Whiskey would have killed any bugs in the wood and left you with a sanitary barrel.

I'm pretty sure you are talking about Rivertown. I've got a friend in cincy hopefully picking me up some bottles. Looking forward to this one.

While I would agree that for the generic "Sour" category this is correct, I'm not sure I'd 100% agree with that for lambic. It is quite important to get a certain amount of complex sugars that aren't easily consumed by the sacchro in primary and therefore left to the Brett in secondary. I'd...

Yea, I bought the paraffin wax from Wal-Mart. I've never heard of using it to wax your feet...haha...but I know it has a million uses. Canning, candle-making, and chocolate-making seem to be the most common. If you are looking at something specifically for waxing feet, that might be the wrong...

Look into keeving.

This.

Lambic pellicle on Day 277 in the barrel.

Its "paraffin wax", and I linked a blog post above describing the process. Read the comments on the page as well as there was some further discussion/calculations. For you, I'd recommend waxing the entire barrel except for the heads.

Vineyard want their wines to pick up oak tannins, so they use new barrels. Once a barrel has little to no tannins left, they have no use for the barrel. I'm not sure how many batches of beer it would take to turn your new barrel into a neutral barrel, but that is what you are looking for...

sours stay on the yeast. no need to rack off.

What you have currently, is pretty much what you are going to end up with no matter what you do. Mashing up the cherries isn't going to do much. If anything, I would add a cherry puree to make it more fruity. You could pitch lambic yeast and wait a year. You could let it sit on the...

yea...you just have a cherry flavored wheat beer. The base is never going to be that strong of a flavor. If you want it to be fruitier, add more cherries. Given its low gravity, I'm not convinced throwing in a lambic blend yeast pack would do much good. I'd just resolve yourself to the fact...

This. No matter how much you clean the barrel, you will never have a 100% clean environment. Bugs can get pretty deep into the wood and survive. I just read the interview. "As soon as it was done fermenting [in stainless] we’d rack it into the wine barrels." It sounds like they did...

I know Cantillon and Tilquin use wine barrels, and I assume most every other lambic brewer uses wine barrels. Its only Drie Fonteinen that I've heard uses the Pilsner Urquell barrels. Upon getting the barrel from the winery, the barrel is rinsed out until it no longer flows with color. For...