I just got two used 36" french oak whiskey barrels from a Tenn distillery. They are both still "wet" and tight, 2 years old and were tapped the first week in August. I only have enough product to fill one so I'm going to have to store the other one until after cider season. Anyone have an idea how I should treat it for storage? I was thinking about just putting it on the roller rack, putting a couple of gallons of distillate in it and just giving it a roll every day. Is it necessary to sulfur treat a barrel that's never held wine or beer? Is there any treatment to remove the absorbed fusel oils from the barrel? I'm planning on using the second barrel for old fashion apple jack so I can't handle any acetic acid formation in the barrel before I load it. Thanks for any help.