I have made an oak cask and thinking about using it to ferment but not sure how to maintain it. Thinking a mild citric acid wash and a good bristle brush scrubbing weekly. I'm even considering Samuel McHarry's method to sweeten the cask with burning hay. will I get a woody taste in my mash and would that taste come through the distilling process ? Another question on a different topic. In researching water softening , I learned about iron filters that use a medium similar to salt systems but use oxygen to clean the medium instead of salt. In the process the clean water is oxygenated. Would oxygenated water be an advantage to enhance the flavor of the spirit? What if I proof with it ? Thank you
