Aged Cider in Bourbon barrel

[mikerlynch26]

I've played with barrels for sour beer, and the one thing I'd be concerned with is surface area. With a small barrel like that, the relative surface area the cider will be in contact with is significantly higher than that of a standard 53 gal barrel. Also, if this is a new(ish) barrel, the "whiskey/bourbon" flavor will be very pronounced. These two things working together mean the cider could get very "whiskey-y" very fast.

I'd say run your cider through it for no more than a week, taste it, and gauge from there. Our first runs through a barrel that was on it's third use (Jack Daniels was first, Imperial Stout was second) ended up very bourbon-y with a very distinct vanilla flavor. About two or three runs after that, it was almost neutral and was used more as an inoculator for our house culture and a micro oxygenator (bugs like the o2).

I haven't directly fruited in a barrel before (messy) but I can say that the imperial stout that was in the barrel before our sour red didn't really impact the flavor of the sour. No roast carryover we could detect. I'd assume that a milder flavor like blueberry wouldn't carry batch to batch. If you're putting the blueberries directly in the barrel with the skins, I'd assume a little color carryover, if anything.

Sorry, wordy. Second cup of coffee this AM

 

[MarkKF]

Thanks. I wouldn't put fruit in the barrel. Too hard to clean.

I put fruit in the primary. Then add more juice to backsweeten in the corny.

 

[Paps]

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.

 

[MarkKF]

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.

Ugh.... I went with the five! Now I gotta find a rubber stopper to fit my bung hole.:rockin:

 

[MindenMan]

Have you tried "Adam and Eve?" They sell lots of different sized plugs for bung holes.

 

[MarkKF]

Got me a #8 and a #8-1/2. Both fit but 8 disappears!
View attachment ImageUploadedByHome Brew1485393033.399231.jpg
View attachment ImageUploadedByHome Brew1485393053.168416.jpg
Now for a learning curve.

 

[Paps]

Remember, a 5 gallon barrel will "age" faster than a 55 gallon one due to science/surface area/chinese monkey magicians.
GET another batch of cider started NOW to replace what you will pull out of that barrel in a month or 2/3.
Also, if it is a brand new/never used barrel, it will age rapidly.
I don't know how strong of a wood flavor you seek.
It might be a good idea to pour off a cup every few weeks for taste testing.
But no matter what you do.....
Seriosly, start more cider NOW!

 

[MarkKF]

Yeah I plan on sampling often!

Unfortunately cider season is over in these parts so I'll just fill it with citric acid/k-meta solution to store it til fall.

 

[Paps]

Store bought juice works fine.
No point in having a barrel if you don't have cider/beer in it.