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Best way to neutralize a barrel

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Thinking of some ideas to for aging. I want to age out some product without really oaking it or having previous product change the flavor. Not solera but similar. So how can I reduce barrel contribution with somewhat used but not really old barrels? I would love to find 10-20 year old 10-30 gallons barrels but I doubt I would be able too. Most probably will be 2-4 years old and still have a fair amount of flavor to influence the product which I don't want. 

And @Huffy2k,  I'm not doing this to the barrels I bought off you. :)

 

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Couldn't you just buy old barrels and flush them with water repeatedly (maybe let them sit for a few days full each time).  I think that would get close and would have a really well sealed barrel.  That would pull all residual product flavours out of there or most of it anyways I think....

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I heard from a beer guy, that for "neutral oak" they steam the barrels, then bung them up. As the barrel cools down it pulls a vacuum in the barrel, sucking the wine out of the wood. Pull the bung and dump, and repeat until the liquid coming out is mostly water.

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Thanks guys. Keep'em coming if you have anymore. I like the steam one - I will try that. 

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plus 1 for the steam extraction. I have some ex-cider barrels that are a bit skanky, that might fix them.

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We use steam to remove most the flavors and color out of our used barrels. If we have a stinky barrel we use Sodium Percarbonate to strip the barrel followed by a citric wash to neutralize the barrel.

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You could fill them with hot water and caustic and let it soak like that overnight, then drain, citric rinse like @portoman said and then we follow with ozone rinse. 

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