Aussiedistiller, Home Distilling, Moonshine, Home Brew

So today was the day I was due to take my 4 and a bit litres of bourbon (TPW + HBS essences, don't judge :teasing-tease: ) out of a 5L barrel that has been aging for 6 months, had a sneaky small sample the other day that was tasting great! 4.45L went in and I figured the angels would take a bit of that but should have at least 4L left.

Then out comes 2L :crying-blue:

The lesson here is make sure you do prep your barrels with water for a day or 3 before putting in your spirits to allow the wood to swell. While there were no visible leaks, the barrel most certainly absorbed a good 2L of what I put in there because I very much doubt the angels would be that greedy in 6 months.

oops! 8-}

was the brew hella woody? seems like a long time and a lot of wood....

Yeah it was a bit once I emptied it all out into a glass demijohn and resampled, the sample I took a week ago seemed ok, but it must be at different consistencies at different depths in the barrel. Add a bit of ice and it goes alright :handgestures-thumbupleft:

Refilled the barrel with 4.45L DWWG + single malt essence, I don't think I'll lose quite as much volume this time around but I may actually monitor it this time instead of just sealing it and leaving it.

Whoa massive loss :-B

From what I have read 25l is a minimum size, smaller is a crap shoot. Dominoes are the go for smaller batches in glass or kegs. barrel soaking should be done with hot water first, and then fill and drain over a couple of days until water tight, drain and leave for a day before adding your spirit or beer. Got into barrel aged sour beers a while back.

I would assume chips in glass bottles, although less trendy, could be a safer option?

You want dominoes, not chips, but yeah. Most of us use dominoes in glass jars or stainless kegs. I've got a fire extinguisher full of brandy :laughing-rolling:

Cupcake/canetoad doesn't visit here much anymore.
He filled a couple of 200ltr barrels some years ago.
Would be interesting to know how that turned out.

He was looking at ten years as the ageing time. :think:

200l barrel now thats dedication :handgestures-thumbupleft:

Zak Griffin wrote:You want dominoes, not chips, but yeah. Most of us use dominoes in glass jars or stainless kegs. I've got a fire extinguisher full of brandy :laughing-rolling:

Remember not to try and put out any fires with that one. :laughing-rolling:

I know how passionate some of you are about dominos for small batches, I just want to do my aging in barrels. Plus I already have a few now so I might as well keep using them! :handgestures-thumbupleft:

Just hoping this will prevent someone else making the same mistake of not preparing the barrel properly

Are your barrels varnished?

I would like a 20l barrel for rum with a revolving volume. Take some out put some back :handgestures-thumbupleft: :dance:

Yes I was looking at the same thing just have to get it to about the 6 months and start. But so many to choose from. As well if you do fill them up to many times the wood only has so much flavor so may be double oak so to speak in a bottle first.
I was looking at a french oak port or sherry barrel for whisky around the 16-25 lts. Or in bottles with the french then into the american oak barrel.