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Opinions please on oaking in used bourbon barrels

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Strix_Varia

Strix_Varia

NewBee
Registered Member
Sep 12, 2006
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Kentucky
I live in Kentucky where I am able to obtain used bourbon barrels cheaply before they are sent away to europe for scotch port or sherry use. I see a bourbon barrel pretty much everyday . I am able to obtain them fresh from the various bourbon distillers. I'm wondering what the thoughts are on ageing cyser or other mead permutations in these barrels and if anyone has thoughts on prepareing the barrels for mead aging.
 
I like Bourbon barrles for sweet and semi-sweet meads, and I like port barrels for dry meads.

Make sure that the barrels are well sanitized and conditioned before you lay out the cash for them.

What size are you looking for? Be sure that you have adequate facilities to produce to the level of keeping your barrel full and topped up as time progresses. Also be aware that you'll need to have the proper temperature, humidity and barrel stands if you want to go the barrel route.

Best of luck,

Oskaar
 
The barrels are 53 gallons. The would still be wet from bourbon ageing. I could use some tips on preparation.
 
Make sure that they have only recently been drained. Some of those barrels may have sat outside for sometime even if they still have a bit of bourbon in them. I have heard some horror stories of 55 gallon infected batches. My guild does bourban barell beers on a regular basis. We did have a batch go sour, but the end result was actually quite pleasant even if accidental.
 
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