My first reaction is that the staves on the production cask are thicker than the smaller ones. I have two 1-liter oak barrel which showed much higher liquid loss than the 5-liter ones. The thicker the wood the more distance the liquid needs to permeat out of the barrel. And perhaps the pressure exerted between the staves is stronger making a better seal.
Next time I have to acquire a 10-liter oak barrel.
LagaDrinker wrote:Why not just go the whole hog and get a 'production cask'
Hey Laga thats a thought for sure! What whisky do you think I should put in there? I need something very young, perhaps harsh but with great potential when matured. I am not a bourbon fan so thats is out. McCleland Islay comes to mind. I have a 5-liter barrel filled with that. If I live in Scotland...
Soak 'em in water for 1 or 2 days (inside and out) till they swole up and get tight. Then put yer likker in it. If you get the charred one, when it's new/dry, put some marbles or ball bearings or such in it and shake it around good to knock off all the loose stuff and shake it out the hole before you waterin' it. Otherwise, first time or 2 you are gonna get lots of char dust/pieces.
Smaller barrel ages faster than bigger ones and and it's easy to overoak stuff if you aren't careful. That's easy nuff to fix if you got some whitedog to pour into it. For vanilla/honey/caramel notes, best proof on the wood is somewhere between 120 and 125 proof. Iffin' you are puttin it on the wood at drinkin' proof (relatively speaking...80-100 proof), you are gonna get different notes out of the wood.
Angels gonna get their share. Ain't no way around it. I wouldn't be puttin no plastic wrap, etc., around a barrel. Barrels got to breathe to pull the likker in and out of the wood. Movin' them around speeds things up too. I heard of an ole boy rigged up some kind of contraption off a tree limb using tackle and rope so that everytime the wind blowed....it rocked his barrel back and forth like a baby cradle.
Watch out for them barrels that ain't sap clear....or have paraffin wax, glue or other such things in them. Those aren't likker barrels.
I just mean if you overdo the oakin', pour some of what you started with back in to take some of the oakin' out.
UUNetBill wrote:Awww - what a bunch of cuties. I can see the family resemblance!
Lol, thats funny Bill.
Perhaps the hot weather is contributing to it. The oak barrels are inside the house underneath the bar. I have about 8 5-liter barrel still maturing. I do not like the abv to go down that much. But what to do? I am thinking of putting a couple in the frige. I have an extra frige so the wife won't mind.
Inclined to make firewood of this thing. Fool me once ...
Generally I purchase Oak Barrels fromhttp://www.sofiasfindings.com/product-category/american-oak-barrel/ with great discounts.
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