Search results

Very promising for us other amateurs looking to get some more skin time. Curious, how long to you plan on keeping it in barrel (is it a new barrel?).

I want to close this thread for anyone that comes to it again. I think my experience was similar to @Jay A as there was no bourbon flavor through about Christmas but last week, it started coming through so we bottled to avoid anymore. A couple of other points. 1. We did keep a small amount...

Just to update in case anyone else has similar questions, I wound up putting the head back on and just cleaning all three barrels with a soda ash (600g~1 cup per barrel) and then citric acid soak (~ 1/2 cup per barrel, forgot the exact weight) with a lot of shaking and rinsing. We fermented in...

Thanks. I managed to get the top off relatively easy today (though I'm sure getting it on is harder) and as expected, it is a dark char (see attached). I'm going to give it some elbow grease but not sure how much that will matter.

Thanks for the insight and I had a feeling the culprit would be the char as much as the bourbon. I'm toying with trying to work with people to get the head off but I am no cooper and weighing my risks. Since we're also fermenting in barrels, I might try to get the head off of one barrel and...

Thanks for sharing your experience. Interesting that it took so long for the bourbon to come through. This year, we're out of time so we'll have to do our best with the barrels. One thing that might be different is that we're going to inoculate with malo and *hopefully* it completes before...

Hello, First time poster and new winemaker here. This season, my cousin and I are taking over the "old guard" of family winemaking and making a barrel of wine from Lodi/Northern Valley Syrah and Grenache. We have access to used bourbon barrels and will be both fermenting and aging in...