I recently picked up a 5 gal. oak barrel previously charred and used for bourbon. So I got it soaking with water + citric acid + camden to make sure it's clean and don't leak. Gonna try aging a cider I already fermented without any added fruit or sugar.
So before I start, how important is headspace in an oak barrel?
It seems it's a bit more than 5 gal. capacity.
Do I use a wooden bung or bung + airlock?
If I add a little more juice to top it off it might restart.
Is checking the flavor once a week too much, not enough?
So before I start, how important is headspace in an oak barrel?
It seems it's a bit more than 5 gal. capacity.
Do I use a wooden bung or bung + airlock?
If I add a little more juice to top it off it might restart.
Is checking the flavor once a week too much, not enough?