 Rank: Junior Member Groups: Registered
Joined: 2/29/2008(UTC) Posts: 15 
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"Just bought the premium charred barrels from Brewhaus- Several questions.
I have the necessary 8L of neutral spirit (column still) cut down to 55% - It also has glycerine already added as it is currently stored in glass bottles ready to occupy freezer space. But I thought I'd try some ageing instead.
1) can this be aged in the barrel, or does the fact that I added the Glycerine screw things up.
2) Is 55% ABV too high? I like a little bite from the neutral as ~40% neutral tasts pretty, well; not good. Same batch at 55-65% tastes great! Funny, but what ever.
3) Any recommendations on time? I've read 3-6 months. I appreciate any experienced input.
4) Barrel came w/ no instructions . Unlike the low budget standard barrels I bought; which, by the way, no one should buy if they actually want to age in. They are only for decoration which I found out the hard way.
Do I fill the barrel w/ water for 48 Hrs? Doing that in the std. barrel DESTROYED the outside finish. Just curious!
Thanks for the advice."
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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Quote:1) can this be aged in the barrel, or does the fact that I added the Glycerine screw things up. The glycerine should not have any dramatic effect on your aging. Quote:2) Is 55% ABV too high? I like a little bite from the neutral as ~40% neutral tasts pretty, well; not good. Same batch at 55-65% tastes great! Funny, but what ever. This is not uncommon. At a lower ABV the fusels are more noticeable. Aging should really be done at ~60-63%, but if 55% is what you have, then that will be fine. Quote:3) Any recommendations on time? I've read 3-6 months. I appreciate any experienced input. The aging time will depend on several factors. I would suggest very small tastings starting at about 6 months for smaller barrels. Quote:Do I fill the barrel w/ water for 48 Hrs? Doing that in the std. barrel DESTROYED the outside finish. Just curious! Fill the barrel with hot water. If there is any seaping then keep topping up with hot water until the barrel stops seeping. With hot water this should not take more than an hour. Do not submerge the barrel in water, though, as this will destroy the finish, which is water-based.
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Rank: Junior Member Groups: Registered
Joined: 2/29/2008(UTC) Posts: 15
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 Rank: Newbie Groups: Registered
Joined: 3/30/2008(UTC)
Posts: 8
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I use old Jim Beam barrels. This are chipped and are sold in 2 pound bags called Wood Smoking Chips. They are to be used on your charcoal grill to give a smoky flavor to your meat. Most of the chips are small enough to fit in the top of a bottle. I put two handfuls of chips into a bottle and fill it up with 90% abv spirit that has been carbon filtered. Let age for at least 4 months.
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Rank: Newbie Groups: Registered
Joined: 3/30/2008(UTC)
Posts: 8
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I use old Jim Beam barrels. This are chipped and are sold in 2 pound bags called Wood Smoking Chips. They are to be used on your charcoal grill to give a smoky flavor to your meat. Most of the chips are small enough to fit in the top of a bottle. I put two handfuls of chips into a bottle and fill it up with 90% abv spirit that has been carbon filtered. Let age for at least 4 months.
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