bt1 wrote:Geez RC,
You really are driving a few points home for me on this post. WD!
years ago when I started was talking to another cooper over a drink or sixteen and he said a lot of stuff but a few relevant here to your post:
shave / sand the outside of staves it avoids the "spray" residues....never found out what sprays, suspect pest control.
Chip the used wine stain off from inner to expose new timber.
American for taste, French for lower tanins,sugars (generally)
plenty on timber types, kiln vs. natural ageing etc etc
Anywhos, I would have thought for a 18 year run a SS 50Lt keg was the go as it:
control over angels share, predictable end result.... ie you don't end up with a real low abv after that period of time
If stored in a carefully chosen location, would better pick up on seasonal/ nightly temp changes , ageing faster compared to timber
Allows direct control of timber to spirit ratio so low for a long termer
Suited to lower ( < 300Lt Hogshead barrel, which I figure was about what's needed for spirit to timber ratio) production
reckon that at some point past 8 - 10 years it would be tired and best bottled and stored...further ageing would detract
Just a few thoughts, like to hear what you think
cheers
bt1
Aussiedownunder01 wrote:wouldn't it be easier to use ss barrels with dominoes in them
Pugdog1 wrote:thanks rc that answers my questions nicely.bt1 wrote:Geez RC,
You really are driving a few points home for me on this post. WD!
years ago when I started was talking to another cooper over a drink or sixteen and he said a lot of stuff but a few relevant here to your post:
shave / sand the outside of staves it avoids the "spray" residues....never found out what sprays, suspect pest control.
Chip the used wine stain off from inner to expose new timber.
American for taste, French for lower tanins,sugars (generally)
plenty on timber types, kiln vs. natural ageing etc etc
Anywhos, I would have thought for a 18 year run a SS 50Lt keg was the go as it:
control over angels share, predictable end result.... ie you don't end up with a real low abv after that period of time
If stored in a carefully chosen location, would better pick up on seasonal/ nightly temp changes , ageing faster compared to timber
Allows direct control of timber to spirit ratio so low for a long termer
Suited to lower ( < 300Lt Hogshead barrel, which I figure was about what's needed for spirit to timber ratio) production
reckon that at some point past 8 - 10 years it would be tired and best bottled and stored...further ageing would detract
Just a few thoughts, like to hear what you think
cheers
bt1
with your suggestion of ss keg how many staves would you recommend for say a 19L keg as ive thought about this option a few times and am in the process of buying some through wholesale accounts to use for aging. the staves I have at the moment are about 30cm long and 2-3cm wide. and if its still not feasible for the 18yrs then ill take your advice and bottle once I think flavours have developed nicely
r.c.barstud wrote:yup, wineries do this, its called "planking" more cost effective, not as good, but its a LOT cheaper
kiwikeg wrote:Thanks RC excellent post.
May I trouble you with another question aside from mould what else should I avoid in a ex-wine barrel?
And would steam cleaning achieve the same results as a sulphur tab?
Thanks
Kk
Ps plus one on the sticky
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