new addition

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Re: new addition

Postby Dig Brinker » Wed Aug 16, 2017 3:16 pm

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The three new additions with my new American 10 (closer to 12) litre.
He decanted port with bundy from the largest to smallest, the date on the smallest barrel is august 1990, so there's some 27 year old port sitting in there, and it tastes superb :handgestures-thumbupleft: had a few last night. :dance:
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Re: new addition

Postby bluc » Wed Aug 16, 2017 3:47 pm

Good score indeed :handgestures-thumbupleft:
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Re: new addition

Postby bluc » Thu Aug 17, 2017 4:54 pm

Having rum from my barrel atm almost like port lots of fruiteness. I have solero'd 32l through since 10/2 if i had stock i would be happy to empty it now. And start from scratch. Absolutely delicious
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Re: new addition

Postby bluc » Thu Nov 16, 2017 7:07 pm

Emptied barrel maybe 4 8 weeks ago. Ended up with 5l after my sampling since filling. I refilled it the day I emptied it. I pulled nip out today and their is zero coulour, after 2 months. Do barrels really eol that fast :handgestures-thumbdown: the rum has smothed out ok but no colour.
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Re: new addition

Postby nuddy » Thu Nov 16, 2017 7:37 pm

Rush006 wrote:Ive got 3 25 litre American oak barrels to fill 8-}

How are these going Rush? Solera? I'm trying to get my hands on a few more 25L barrels but coopers hard up until xmas :(
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Re: new addition

Postby ThePaterPiper » Fri Nov 17, 2017 7:27 pm

bluc wrote:Emptied barrel maybe 4 8 weeks ago. Ended up with 5l after my sampling since filling. I refilled it the day I emptied it. I pulled nip out today and their is zero coulour, after 2 months. Do barrels really eol that fast :handgestures-thumbdown: the rum has smothed out ok but no colour.



That might be why the distilleries move the spirit from barrel to barrel? Colour it up a bit in newer ones then put it away to smooth out in older ones?

You could always chuck a dominoe in your barrel to add some colour I suppose :think:
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Re: new addition

Postby bluc » Fri Nov 17, 2017 7:32 pm

Yea still smooths out lovely. Was thinking maybe put new spirit on a heap of oak maybe 100g/l for 4weeks then put it in the barrel..
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Re: new addition

Postby Sam. » Fri Nov 17, 2017 8:35 pm

If the flavour is good but lacks colour then caramel extract can be added, a lot of the big boys do it for colour consistency :handgestures-thumbupleft:
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Re: new addition

Postby bluc » Fri Nov 17, 2017 8:40 pm

Yea have considered caramel as well :-B i reakon pull heap tannins from dominoes first and then let the barrel work its magic..it really does work wonders even if it aint colouring.. :D
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Re: new addition

Postby Minijcw » Sat Jun 09, 2018 10:54 pm

Hi i realise this is an old thread but just want to check in to see how the barrels are going.
How many uses are you up to?
Are the flavours still coming across well?
If colour has been used up are the flavours used up as well?
What size barrel are you using?
Do you feel the barrel was a worthwhile investment?

Just looking for feedback from others that use barrels.
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Re: new addition

Postby bluc » Sun Jun 10, 2018 10:18 am

Minijcw wrote:Hi i realise this is an old thread but just want to check in to see how the barrels are going.
How many uses are you up to?
Are the flavours still coming across well?
If colour has been used up are the flavours used up as well?
What size barrel are you using?
Do you feel the barrel was a worthwhile investment?

Just looking for feedback from others that use barrels.

I have put prob 60l spirit through a 10l barrel. It still ages very well does not add much in the way of colour but does wonders to the spirit. I put it on some fresh oak for a month after I take it out of the barrel for colour..25l barrel I have has just been filled for second time and also does a great job. I will definitely be getting more barrels in the future :handgestures-thumbupleft:
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Re: new addition

Postby coffe addict » Mon Jun 11, 2018 8:55 am

Barrels are definitely worth it.
The first fill colours well and while it's aging if you make enough to refill it and add toasted oak sticks for colour to around 80% of desired depth, you end up with a partiality aged product going into the barrel already mostly coloured.
Down the track if you get more barrels start a solera aging system which will improve your drink even better.
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