Hey guys!
I have a 2 liters (about half gallon) oak barrel that I use to serve beverage from, sometimes. I bought it new, and used it only twice, so the oak flavor is still really intense. I might use it to age beer once or twice again, but I'm considering the idea of recycle it for pepper fermentation this summer.
The basic plan is to fill the barrel with some whisky (scotch, bourbon...we'll see), drink the whisky, and then fill the barrel with some habaneros, jalapenos, jamaican hot chocolate, etc... and let it sit for 12 months. So, one batch a year in this whisky-soaked-oak-barrel.
Is there any specific information I should know about oak barrel fermentation?
About sanitation, I bought this barrel brand new, and always observed the maintenance/cleaning recommandations. I rinse thoroughly and use Sodium Metabisulfites for 24h before and after each use, and always keep the barrel full of clean water when not used. So the barrel have no leak, and no funky taste, so I guess not contaminated.
I'm thinkin to use the Tabasco method and pour a ''salt top'' on the barrel to prevent any nasty bacteria to get into it, and only count on wood porosity to vent out the Co2, so it means no airlock.
If I'm wrong somewhere in the process, let me know!
Thanks for the help, and please share your own experiences!!!
Cheers!
I have a 2 liters (about half gallon) oak barrel that I use to serve beverage from, sometimes. I bought it new, and used it only twice, so the oak flavor is still really intense. I might use it to age beer once or twice again, but I'm considering the idea of recycle it for pepper fermentation this summer.
The basic plan is to fill the barrel with some whisky (scotch, bourbon...we'll see), drink the whisky, and then fill the barrel with some habaneros, jalapenos, jamaican hot chocolate, etc... and let it sit for 12 months. So, one batch a year in this whisky-soaked-oak-barrel.
Is there any specific information I should know about oak barrel fermentation?
About sanitation, I bought this barrel brand new, and always observed the maintenance/cleaning recommandations. I rinse thoroughly and use Sodium Metabisulfites for 24h before and after each use, and always keep the barrel full of clean water when not used. So the barrel have no leak, and no funky taste, so I guess not contaminated.
I'm thinkin to use the Tabasco method and pour a ''salt top'' on the barrel to prevent any nasty bacteria to get into it, and only count on wood porosity to vent out the Co2, so it means no airlock.
If I'm wrong somewhere in the process, let me know!
Thanks for the help, and please share your own experiences!!!
Cheers!