I plan on fermenting in the barrel and will have to drill a hole into the barrel for a spigot to go in. I have a silicone bung for venting but you are saying if I draw the cider out I need to refill what I have drawn out?- Rinse your barrel with water, if possible rain water (no Cl in it) with some SO2, if possible very hot water, not too much, just put it into the barrel, roll it and get it out
- Check if there is no moisture or funky stuff in it (putting an eye in the hole and checking the water when you get it out.
- Fill completely your barrel with water (cold, rain + SO2 if possible) to be sure there is not lick (if there is, come back for advise)
- Burn a SO2 match in it the day before you will put you cider in it (1h before is also good)
- Let some head space if you want to ferment in it
- If you put your cider for aging or will let it in the barrel after fermentation is done don't forget to always fill the barrel until the top (every week is a good timing) or it will oxydize and probably sour.
- taste it every month because the wood can become too strong after a while and the cider unbalanced.
Have fun, barrel are just amazing play ground
Barrel are not totally airmetic, they let air in and out so you will have a constant loss of liquid evaporating. As it also let air comes in, the top of the cider is in contact with air and the less the barrel is full, the more their is a big contact surface. So you need to fill it up once in a week or so to avoid it.I plan on fermenting in the barrel and will have to drill a hole into the barrel for a spigot to go in. I have a silicone bung for venting but you are saying if I draw the cider out I need to refill what I have drawn out?
Well, it depend of so many parameters (type of wood, type of cider, what you are looking for,…) but it will be something between 3 and 16 month.Any idea how long to age it?
If the barrel is not dry (it will be if it stays some weeks empty) you will add like 15cl a week. Depending on the storage condition (Temp, humidity) it will be around 5% of the total volume a year. So like 10l/year for a standard barrel.For top up, how much are we talking about? A half a pint per week?
I always add bottle yeast for ma BA cider if I want it sparkling (what I do). Maybe you can skip this but I think it’s always better to have a quick bottle carb to avoid oxidation. By the way, still BA cider can be very very good. People in my area are just not ready for that.If it is aged in a barrel is there enough yeast remaining to bottle condition and sparkle the cider? Or is this better bottled still?
Yes but don't wait to do it. don't let the barrel sit with just a bit of water without sulfuring it.The barrel I have had whisky in it until March 2021 and has been kept bunged tight. Is it sterile? Do I have to sulphur it? I filled with water once to check tightness and it is tight. Then I emptied it and bunged it. Seems to me to be ok to just fill with finished cider and age without all the sulphur burning, I don’t have any sulphur.
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