Using French Oak Barrels for aging/flavouring cider

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Gloria Bell

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Nov 2, 2018, 3:19:03 AM11/2/18
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A local supplier has a small batch of barrels.  Housed Rum and Whiskey-Balcones (or both).  French oak.  Each barrel has batch notes (which seems wonderful)

These are small barrels which appeals to me as it's a small risk and the amount of time I will have to age to flavour is less than a larger barrel.

On the other hand....the larger barrels that I have seen them get in in the past are 50G and only about 20% more cash.

I don't like oxidized cider, and not sure if I'll love barreled cider so I'm concerned about the possibility of losing a large amount (50G) but should I be?

Any experiences to share?  Good bad or otherwise?

Matt Eldridge

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Nov 2, 2018, 5:51:19 AM11/2/18
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 We have been making cider in french oak wine barrels, whiskey barrels and bourbon barrels for a few years ow. First thing is to make sure they are thoroughly sanitised and well rinsed, several times, before use. You do get some woody notes in the cider but we make sure they are topped right up and have proper airlocks, and then corks post fermentation, and we have never had a barrel go off.

Matt
(Battle Organic Cider)

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Eric Tyira

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Nov 2, 2018, 6:31:35 AM11/2/18
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If after aging the flavor is too strong, simply blend it down to a more subtle note.

All depends on if you prefer whiskey with a hint of cider or cider with a hint of whiskey. 

Br,
Eric Tyira
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Gloria Bell

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Nov 2, 2018, 1:38:19 PM11/2/18
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Thanks!
Love it.
Appreciate the responses!

Hmmm prefer cider with a hint of whiskey and that's a good analogy Eric!

Corks post fermentation - got it Matt!

I won't be fermenting in the barrel (ciders fermented already).  how often do I check levels in a barrel?  I assume there will be some evaporation...

Gloria Bell

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Nov 17, 2018, 11:42:50 AM11/17/18
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Matt. How are you sanitizing?
Distillery said to just rinse and fill but it’s 53G which is a lot to risk for me.

Matt Eldridge

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Nov 17, 2018, 5:36:00 PM11/17/18
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We use a standard brewing sanitizer and rinse a couple of times

Sent from my iPhone 6

> On 17 Nov 2018, at 08:42, Gloria Bell <islandexpressi...@gmail.com> wrote:
>
> Matt. How are you sanitizing?
> Distillery said to just rinse and fill but it’s 53G which is a lot to risk for me.
>
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Wes Cherry

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Nov 17, 2018, 5:55:19 PM11/17/18
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On Nov 17, 2018, at 2:35 PM, Matt Eldridge <pc...@hotmail.com> wrote:

We use a standard brewing sanitizer and rinse a couple of times

Sent from my iPhone 6

On 17 Nov 2018, at 08:42, Gloria Bell <islandexpressi...@gmail.com> wrote:

Matt. How are you sanitizing?
Distillery said to just rinse and fill but it’s 53G which is a lot to risk for me.

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Gloria Bell

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Nov 17, 2018, 8:49:03 PM11/17/18
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Thanks Wes - I should also mention that this barrel had 63.5% whiskey housed inside.  Does it need the same amount of care? 



On Friday, November 2, 2018 at 12:19:03 AM UTC-7, Gloria Bell wrote:

Wes Cherry

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Nov 18, 2018, 1:46:58 AM11/18/18
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I age brandy in barrels for use in pommeau.  Once empty I directly add cider.    I figure they are essentially sanitized.  No sense in washing away the residual brandy as well.

-'//es Cherry
Dragon's Head Cider
Vashon Island, Wa US
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Gloria Bell

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Nov 19, 2018, 11:34:46 PM11/19/18
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I think one barrel has sat for some time. Likely 8 months which is of concern. The other was dumped quite recently.

Thanks Wes!

Gloria Bell

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Nov 21, 2018, 10:13:37 PM11/21/18
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Been only 7 weeks since it’s been dumped so that’s reassuring. Thanks for the input everyone
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