New barrel

[DorsetScott]

Well, exciting day for me today.

Haven't been able to work from home for a while, but today I am doing spirit run of gen 7 of my UJSSM.
I have a new 10l barrel soaking, which I will put the UJSSM in.

Has anyone used this size before? I know that it needs to be taken out quite quickly compared to larger barrels due to the increased surface/liquid ratios, but any experienced advice greatly received.

[Mash]

Is it brand new?

If so rinse out and then soak overnight. Should then be water tight.

First fill taste daily, you cannot take oak out of a spirit. Equally you don't want to use up the oak too soon unnecessarily.

Each fill will take longer as the oak changes. The flavours do mellow. Consider blending.

[Icefever]

you cannot take oak out of a spirit.

I've read or seen a video that you can lessen the taste of oak if you overdo it by carbon filter..

Ice.

[phantom]

Yes, that's my understanding too. To much and bang it through a carbon filter...........

[DorsetScott]

Is it brand new?

If so rinse out and then soak overnight. Should then be water tight.

First fill taste daily, you cannot take oak out of a spirit. Equally you don't want to use up the oak too soon unnecessarily.

Each fill will take longer as the oak changes. The flavours do mellow. Consider blending.

Yes, brand new. It's been soaking 48 hours, just emptied it out now so it's all watertight
I guess it is just taste taste taste.

Just blended the last spirit run, watering down now and will be filling later today.
Fingers crossed!

[Easydrinker]

Oh! Life's a bitvh and then you die!

Robert.

[Mash]

That sounds like a small Eastern block car

[Mash]

Is it brand new?

If so rinse out and then soak overnight. Should then be water tight.

First fill taste daily, you cannot take oak out of a spirit. Equally you don't want to use up the oak too soon unnecessarily.

Each fill will take longer as the oak changes. The flavours do mellow. Consider blending.

Yes, brand new. It's been soaking 48 hours, just emptied it out now so it's all watertight
I guess it is just taste taste taste.

Just blended the last spirit run, watering down now and will be filling later today.
Fingers crossed!

Whens the party?

[DorsetScott]

I don't know, no-one can tell me how long to leave it in for

[Easydrinker]

Till you can wait no longer for a first taste?

Robert.

[Mash]

I don't know, no-one can tell me how long to leave it in for

Lol.

Start tasting after about 3-4 days.

[DorsetScott]

I don't know, no-one can tell me how long to leave it in for

Lol.

Start tasting after about 3-4 days.

Well I guess I can wait that long

[Easydrinker]

Patiance can be virtue, and a PItA.

Robert.

[popalop]

Can anyone recommend the best place to get the small barrels?

[myles]

I don't know, no-one can tell me how long to leave it in for

Pre-age it in glass, and just finish it off in the barrel. Get it as near as possible to a finished product before you put it in the barrel.

According to a surface area vs volume chart, the 10 litre barrel should be 2.73 x faster than a 200 litre barrel.

Alternatively 19 weeks is equivalent to a year in the bigger barrel.

[DorsetScott]

Can anyone recommend the best place to get the small barrels?

I got mine from lovebrewing, seemed same price as everywhere else.

Pre-age it in glass, and just finish it off in the barrel. Get it as near as possible to a finished product before you put it in the barrel.

According to a surface area vs volume chart, the 10 litre barrel should be 2.73 x faster than a 200 litre barrel.

Alternatively 19 weeks is equivalent to a year in the bigger barrel.

It's been in the barrel for 2 and a bit weeks already! Where is the chart you speak of?

[myles]

No problem. Just keep testing.
I am not sure that you can actually "over oak" a spirit. Wine yes, but probably not an issue with distilled spirits - and you can always blend with new stock.

I use 20 litre barrels and my first fill was for 38 weeks. Subsequent batches took a bit longer. I am now at the stage of ageing in glass, then into a 30 litre keg, then a 50 litre keg, before ending up in a barrel. I bottle from the barrel and top up from the keg. A sort of solera system.

Here is a copy of the table for you.

Barrel size.png

It is just a guide, it does not take environmental conditions into account. Temp fluctuations, humidity, AND NO MENTION OF FILL PROOF.

I am following some old advice and ageing at 52% or 104 proof. We don't have enough time to age at higher proof to get rid of nasties.

Very selective cuts are needed. It has to be good going into the barrel as it will not be in there long enough to get rid of heads. Just my opinion.

[Easydrinker]

Some seriously good information there Myles, thank you.

Robert.

[popalop]

Thanks DorsetScott I will check them out

[DorsetScott]

Thanks myles.

I went for 57% as it's UJSSM and obviously aiming for that sour mash flavouring.

I'm still to experiment heavily with both toasting temperatures and aging proof, but it's still early doors for me in this hobby. There is always more to try and more to learn.

My cuts are always very strict, I aim for the best product I can get and claim back a bit more doing all feints runs.

[popalop]

Thanks myles.

I went for 57% as it's UJSSM and obviously aiming for that sour mash flavouring.

I'm still to experiment heavily with both toasting temperatures and aging proof, but it's still early doors for me in this hobby. There is always more to try and more to learn.

My cuts are always very strict, I aim for the best product I can get and claim back a bit more doing all feints runs.

How is it going? Have you tasted it yet?

[myles]

In the smaller barrels I reduce my my fill charge to just 52%

The spirit will not be in there for long. Make as clean a cut as possible, pre-age and flavour in glass - and just use the barrel for a final touch.

[Easydrinker]

Isn't this topic just the biggest bag of worms?

Robert.

[Mash]

No worms have been harmed in the making of this post.

[Easydrinker]

I harmed a few worms today emptying the dregs from my last spirit run on the ground.
And no free range chucks to hoover them up.

Robert.