Foreshot Posted November 7, 2018 Share Posted November 7, 2018 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. :) 1 Link to comment Share on other sites More sharing options...
mheisz Posted November 7, 2018 Share Posted November 7, 2018 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.... Link to comment Share on other sites More sharing options...
Tom Lenerz Posted November 7, 2018 Share Posted November 7, 2018 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. Link to comment Share on other sites More sharing options...
Foreshot Posted November 7, 2018 Author Share Posted November 7, 2018 Thanks guys. Keep'em coming if you have anymore. I like the steam one - I will try that. Link to comment Share on other sites More sharing options...
PeteB Posted November 8, 2018 Share Posted November 8, 2018 plus 1 for the steam extraction. I have some ex-cider barrels that are a bit skanky, that might fix them. Link to comment Share on other sites More sharing options...
portoman Posted November 8, 2018 Share Posted November 8, 2018 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. Link to comment Share on other sites More sharing options...
RBDistiller Posted November 8, 2018 Share Posted November 8, 2018 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. Link to comment Share on other sites More sharing options...
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