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I'm going to try some bourbon barrel aged syrup. I got 2@5gal and 1@10gal once used bourbon barrels. For any of you who have done this, what is your proceedure? prep, packing temp? other things to do?
I was told to put some hot water in the barrels to swell the oak to help minimize leaks, then pack at 190. Then rotate the barrels every week or 2.
Any info appreciated.
I soaked the outside of the barrel for a day, then packed at 190. It's been a couple weeks and so far no leaks. I check daily. I will let you know how it turns out.
Just wondering, would it be advisable to spray a water mist over the barrel every few days once filled, to keep the wood tight and minimize leakage, along with the evaporative cooling effect?
I bought a 5 gallon one also and put a fifth of small batch bourbon in it. It is sitting in the kitchen and I rotate it every day. I am leaving it for 2 weeks then draining the bourbon out, drink it then hotpack with good tasting NH syrup. I do not know the correct procedure but cannot wait for Christmas to come this year.
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How long are you guys aging it for?
I am storing the barrell in my cellar which stays about 55 all summer long. Going to open during the Christmas season but ideally let sit for 7 years for the ultimate finish.
I assume you mean 7 months?Quote:
Originally Posted by maple maniac65
You have assumed wrong. I meant as I said 7 years.