Preparing oak barrels for cognac and moonshine. Oak barrels

Preparing a new oak barrel for wine includes several steps:

1. Sealing the end parts of the rivets.
2. Steaming.
3. Soaking.
4. Washing with soda.
5. Rinse with hot and cold water.
6. Pouring wine.

1. Sealing the end parts of the rivets.

Considering that the fluidity of wine is much higher than the fluidity of water, we recommend that before the steaming process the ends and mouths of the barrel are coated with natural oil paint or varnish, if the aesthetic appearance requires it, as is done in cognac and wineries. This is a preventive measure that is necessary for reliable long-term storage of wine and reducing unproductive losses of the drink due to possible capillary seepage and excessive evaporation of liquid (it is through the protruding end part of the stave that the greatest losses of the drink occur).

Oil paint is applied before the steaming process, while the barrel is dry. After soaking, this procedure is difficult to perform because the wood becomes wet and the paint does not “take.” In this case, you will need to completely dry the container.

The following parts of the barrel are usually painted: the end of the staves, the junction of the staves and the bottom, as well as 1-4 cm of the bottom itself (depending on the size of the barrel) in a circle. This applies to both bottoms.

It is generally accepted in the cognac and wine industry to use the following colors of paint: for white wines - green, for reds - red, for cognacs and spirits - white. In private winemaking, paints of other colors, various varnishes, etc. are used. Thus, capillaries are sealed and oak barrels are marked at the same time.

Please note that the paint must be applied efficiently, in several layers (improved coloring) in order to close all open capillaries.

See the photo below for more details.

Yerevan wine and cognac factory "Noy". Armenia

2. Steaming.

To do this, fill the barrel a third with boiling water and turn it so that the hot water “runs” throughout its entire interior. Hot water is left in the barrel until it loses its steam-forming ability (about 30 minutes). The top plug does not close tightly. After this, the water is drained through the top (fill) hole of the barrel by opening the tap at the bottom. If there is a plug instead of a tap, then it must be pulled out.

This procedure is repeated again.

3. Soaking.

Soaking is necessary for the final swelling of the stave and for washing out excess tannins, which can oversaturate the drink with the taste of oak, as well as color it too dark.

The barrel is filled to the top with cold water and changed after two to three days (the frequency depends on the room temperature) until the oak stops turning brown and becomes light. This process can take 3-4 weeks. Drain the water through the top hole of the barrel by opening the tap. If there is a plug instead of a tap, then it must be pulled out.

4. Washing with soda.

After soaking oak barrel is washed hot 2% solution of soda ash (this is 20 g of soda per 1 liter of water or 200 g per 10 liters). The container should be filled approximately halfway with this solution. Soda should not be poured into the barrel, but poured in after dissolving it in a small amount of water. You can rinse an oak barrel by rocking it in your hands or shaking it on the ground for 30-40 minutes.

5. Rinsing with hot and cold water.

The solution of water and soda is poured out, and wooden barrel Rinse thoroughly several times with hot water until the soda is washed away and the water becomes absolutely clear.

Then rinse with cold water to cool.

The washed oak barrel is turned over with the top hole down, the corks are removed, the tap is opened and the remaining water is allowed to drain, after which it is immediately filled with wine.

Important Details

During the first days of soaking the barrel, water leakage may occur. Therefore, consider where it is best to soak it, because water from an oak barrel can make the surface wet and stain it brown.

If at the beginning of soaking there are small leaks in the product, then the oak barrel must be topped up with water. The final closure of small cracks occurs on the fifth day of soaking. It is important to carefully inspect the barrel on this day. If it is still leaking, call us.

Oak barrel Large sizes can be soaked by rolling it on the ground or on another prepared surface, having previously considered the flooring so that the wood does not get dirty.

Pour water out of barrels easier and faster through the top hole, while opening the tap or pulling out the plug (if there is a plug instead of the tap).

When the tap is replaced by a cork, attention must also be paid to its sealing, namely, painting the part that protrudes beyond the barrel. Alternatively, you can boil the cork in beeswax or paraffin.

Please note that the aging time of the drink in an oak barrel depends on its size and the number of times it is used. The smaller the barrel and the fewer times it has been used, the faster the drink will mature in it. Therefore, we advise you to periodically check the readiness of the poured product so that it does not overcook.

Before pouring liquid for the first time, store the cooperage product carefully wrapped in plastic. The film will protect the oak container from drying out if your humidity level is less than 75% and the temperature is above +16 °. Please note that we are talking about a newly purchased product that has not yet been in contact with liquid.

Attention! Do not store oak cooperage products in a warm and dry place.

We emphasize! Compliance with the instructions is mandatory. Failure to follow the instructions deprives you of the right to file claims for product malfunctions against the manufacturer.

Preparing oak barrels for use. Good luck.

A wooden vessel is the most convenient way to store various liquids, alcoholic beverages, and pickling food for the winter. Among the large selection of products, oak barrels are especially popular. Special tannins contained in wood come into contact with the contents of the vessel, imbuing the product with a rich bouquet of flavors and aromas.

Before you start using the barrel, the container must be carefully prepared. This is especially true for wooden vessels, due to the fact that an excess of natural ingredients can give the contents an unpleasant aftertaste and characteristic astringency. Therefore, good owners must soak oak barrels for storing strong alcohol, pickles and other products. In the first and second cases, this procedure will have minor differences.

How to soak alcohol containers

Before you start preparing the barrel, you should make sure that the hoops fit tightly on it and that no through gaps are formed. If there is such a problem, you need to take a heavy hammer or chisel and hammer down the fasteners from the central to the outer ones. When the product is made with high quality, you can immediately begin preparation.

Before soaking a new oak barrel, you should find out if there is a leak and, if necessary, fix it. To do this, fill the vessel with clean filtered water to 9 out of 10 parts of the total volume. Small smudges are normal and will return to normal on their own during the soaking process. But a major leak will need to be eliminated by repairing or replacing the product.

Now we bring to your attention detailed instructions for soaking oak barrels:

Knowing how to soak an oak barrel for moonshine and following these simple recommendations, you will get the ideal vessel for home production of aromatic spirits.

Soaking the product for products

The rules for how to soak an oak barrel for pickling are slightly different from the previous process. We suggest that you familiarize yourself with the instructions for preparing containers for food products:

1. Fill one third of the barrel with boiling water and use a rotating motion to wash the entire inner surface for a minute.
2. Repeat this process 7-9 times every 10 minutes.
3. Pour cold water into the barrel, leaving one centimeter from the edge. Make sure that a possible leak is eliminated within a few days by adding the required amount of liquid.
4. Change the water every two days to prevent it from making the wood smell unpleasant.
5. The procedure should be repeated until the drained liquid is transparent, clean, and free of foreign odors.
6. Rinse the barrel by pouring hot saline solution into it for half an hour, rinse thoroughly and dry.

Only a caring owner knows how important it is to soak an oak barrel correctly so that its contents do not deteriorate and turn into an inedible product. Having completed the entire process step by step, you can safely begin preparing for the winter or preparing delicious homemade alcohol.

To avoid re-soaking a used oak barrel, you need to store it properly. After use, rinse thoroughly 3-4 times with clean water and saline solution. Allow to dry, wrap in textile material and place in a cool, dark place with good ventilation. A new product or one that has not been used for a long time is fumigated with sulfur to avoid harmful microorganisms getting into the finished product.

Preparing a new oak barrel for cognac includes several stages:

1. Sealing the end parts of the rivets.
2. Steaming.
3. Soaking.
4. Rinse with hot and cold water.
5. Pouring cognac.

1. Sealing the end parts of the rivets.

Considering that the fluidity of cognac is much higher than the fluidity of water, we recommend that before the steaming process the ends and mouths of the barrel are coated with natural oil paint (or varnish, if the aesthetic appearance requires it) as is done in cognac and wineries. This is a preventive measure that is necessary for reliable long-term storage of cognac and reducing unproductive losses of the drink due to possible capillary seepage and excessive evaporation of liquid (it is through the protruding end part of the stave that the greatest losses of the drink occur).

Oil paint is applied before the steaming process, while the barrel is dry. After soaking, this procedure is difficult to perform because the wood becomes wet and the paint does not “take.” In this case, you will need to completely dry the container.

The following parts of the barrel are usually painted: the end of the staves, the junction of the staves and the bottom, as well as 1-4 cm of the bottom itself (depending on the size of the barrel) in a circle. This applies to both bottoms.

It is generally accepted in the cognac and wine industry to use the following colors of paint: for white wines - green, for reds - red, for cognacs and spirits - white. In private winemaking, paints of other colors, various varnishes, etc. are used. Thus, capillaries are sealed and oak barrels are marked at the same time. See the photo below for more details.

Please note that the paint must be applied efficiently, in several layers (improved coloring) in order to close all open capillaries.

See the photo below for more details.

Brandy factory "Ararat". Armenia.

Yerevan wine and cognac factory "Noy". Armenia

2. Steaming.

To do this, fill the barrel a third with boiling water and turn it so that the hot water “runs” throughout its entire interior. Hot water is left in the barrel until it loses its steam-forming ability (about 30 minutes). The top plug does not close tightly. After this, the water is drained through the top (fill) hole of the barrel by opening the tap at the bottom. If there is a plug instead of a tap, then it must be pulled out.

3. Soaking.

Soaking is necessary for the final swelling of the stave and for washing out excess tannins, which can oversaturate the drink with the taste of oak, as well as color it too dark.

The barrel is filled to the top with cold water and changed after two to three days (the frequency depends on the room temperature) until the oak stops turning brown and becomes light. This process can take about 3 weeks. Drain the water through the top hole of the barrel by opening the tap. If there is a plug instead of a tap, then it must be pulled out.

4. Rinse with hot and cold water.

After soaking, the oak barrel is steamed with boiling water, filling the barrel a third with it, closing the stopper and tap. After 30 min. everything merges. This can be done twice. After this, the barrel is allowed to cool by rinsing it with cold water.

The washed oak barrel is turned over with the top hole down, the corks are pulled out, the tap is opened and the remaining water is allowed to drain, after which it is immediately filled with cognac.

Important Details

During the first days of soaking the barrel, water leakage may occur. Therefore, consider where it is best to soak it, because water from an oak barrel can make the surface wet and stain it brown.

If at the beginning of soaking there are small leaks in the product, then the oak barrel must be topped up with water. The final closure of small cracks occurs on the fifth day of soaking. It is important to carefully inspect the barrel on this day. If it is still leaking, call us.

Oak barrel Large sizes can be soaked by rolling it on the ground or on another prepared surface, having previously considered the flooring so that the wood does not get dirty.

Pour water out of barrels easier and faster through the top hole, while opening the tap or pulling out the plug (if there is a plug instead of the tap).

When the tap is replaced by a cork, attention must also be paid to its sealing, namely, painting the part that protrudes beyond the barrel. Alternatively, you can boil the cork in beeswax or paraffin.

Please note that the aging time of the drink in an oak barrel depends on its size and the number of times it is used. The smaller the barrel and the fewer times it has been used, the faster the drink will mature in it. Therefore, we advise you to periodically check the readiness of the poured product so that it does not overcook.

Before pouring liquid for the first time, store the cooperage product carefully wrapped in polyethylene. The film will protect the oak container from drying out if you have insufficient humidity (less than 75%) and high temperature (above +16 °). Please note that we are talking about a newly purchased product that has not yet been in contact with liquid.

Attention! Do not store oak cooperage products in a warm and dry place.

We emphasize! Compliance with the instructions is mandatory. Failure to comply will deprive you of the right to file claims for product defects against the manufacturer.

To refine the moonshine and give the alcohol a rich taste and rich color, you will need oak barrels. Aging grain and fruit distillates in oak barrels has a very positive effect on alcohol. The barrel breathes, oxygen enters through the pores of the wood, saturating the drink with unique aromas and making it an elite alcohol.

If you become the owner of a new oak barrel, then know that you cannot immediately pour wine or distillate into it. First, the barrel must be properly prepared, otherwise you risk spoiling the drink. Aged alcohol will have a sharp, unpleasant taste, tart. Distillers call this drink “plintusovka” or “Buratinovka”.

How to choose a good oak barrel? For infusing wine, moonshine or cognac at home, small oak barrels with a volume of 2–10 liters are suitable. The smaller the container, the faster the aging process will take place; the oak will quickly saturate the distillate with tannins. If you plan to infuse moonshine in an oak barrel for a long time, then it is better to buy a container with a volume of 10-50 liters.

But remember, when the drink matures, a small part of the alcohol evaporates. About 1 liter of drink evaporates per year. The so-called “Angels' Share”. And it doesn’t matter whether the barrel is 5 liters or 50 liters. That is, what we get is that if you pour 10 liters of moonshine into a barrel, then after about 10 years you risk being left without homemade cognac. A loss of 5-10% of alcohols over the course of a year is considered normal.

To reduce the “share of angels”, you need to purchase waxed barrels, or wax them during preparation. Waxing protects oak wood from various external influences, as a result the barrel lasts longer. The wax does not affect the ripening process, gas exchange is good, and the aesthetic appearance is much better. This applies to small volumes of 3-20 liters. There is no point in waxing larger containers.

For barrels of 10 liters or more, it is not recommended to install a drain valve. The tap is the weak point of the barrel; too often it breaks and leaks. If you still decide to use a faucet, then it is better to use it made of stainless steel. Good barrels for wine and distillate are made from split oak, from high-quality wood that has been dried for at least 3 years in the open air.

The older the oak, the better the quality of the harvest. An oak barrel must be fired from the nutria; such firing promotes better transfer of tannins to wine, cognac or whiskey. Hoops should be made of galvanized steel, or, at best, stainless steel.

Preparing a new barrel

The process of preparing an oak barrel for aging moonshine, cognac or whiskey is divided into several stages. The most important thing is to reduce the concentration of tannins in oak - tannins, which in large quantities spoil the taste of the distillate.

1. Fill the new barrel 90% with clean water, preferably spring or filtered. Use water at room temperature. Close the filler hole and leave for 3-4 hours.
2. Carefully inspect the barrel from all sides for leaks. Small leaks are not critical; when the oak staves get wet, the leak will stop. Drain the liquid.
3. Fill it again to the top with water, close the hole and leave it in the room at room temperature; if there is a leak, put it in the bathroom and periodically add water until the leak goes away. After 2-3 days, pour out the liquid, it should be dark brown, pour a new batch.
4. Drain the water after a day, pour in boiling water at the rate of 1 part water per 10 parts volume, close it and, rocking the barrel in different directions, rinse the entire inside of it. Wait 30-40 minutes, top up with water and plug with a stopper.
5. After a day or two, drain the water and fill it with new water. And continue soaking until the drained liquid is clear, odorless and tasteless. Soaking usually takes 1 month.
6. After soaking, fill half the volume with hot water at a temperature of 70-80° mixed with soda (20 grams per 1 liter of water), shake the barrel thoroughly for 10 minutes. Drain the water.
7. After this, you need to rinse from soda water, fill the barrel to the top with hot water, wait for 15 - 20 minutes, drain. Pour in clean cold water, let stand for 10-12 hours and drain.
8. Pour good moonshine into a soaked barrel after fractional distillation with a strength of 20-30° with the addition of wine, you can also use wine and keep it for 2-3 months. Do not pour low-quality distillate into the barrel for soaking, especially the heads, you will ruin the barrel!
9. Drain the alcohol mixture, rinse the barrel and you can pour your distillate, moonshine, future cognac, whiskey, bourbon or wine without fear that the drink will spoil. During aging, periodically check the taste of the alcohol and remember the angels’ share, top up the barrel with distillate so that the top staves do not dry out.

How to store an empty barrel

There is a time when oak containers are idle and in order for them to retain their qualities, it is necessary to properly store the empty barrel. To avoid re-preparing the barrel after aging moonshine, cognac or wine, you need to fill it a quarter full with clean water and shake it thoroughly to thoroughly rinse the inside of the barrel. Drain and repeat this procedure 3-4 times.

Then rinse the barrel with hot water and baking soda as indicated above during preparation. Rinse with cold water. Allow to dry and wrap in a cloth, put in a dark, dry, cool place with good ventilation. If the product has not been used for a long time, then the wooden vessel should be fumigated with sulfur, which will kill harmful microorganisms and fungi.

How long to infuse homemade alcohol in barrels

Proper preparation of an oak barrel for moonshine or cognac does not mean that the aging process can be left unattended. Drinks should be kept in a cool, ventilated area with moderate humidity, and there should be no heat sources nearby.

The infusion time for the distillate largely depends on the volume of the wooden container, the amount of the drink, and its strength. The timing is affected by ambient temperature and humidity. There are other minor nuances. In a dry place, the strength of the product increases significantly and can rise from 55° to 75°, and when keeping the drink in a damp place, the strength drops from 50° and can reach 40°. In both cases, the total volume of content is reduced.

Don’t forget about the “Angel’s Share” and sometimes top up the contents. Once a month (if the oak barrel is 5-10 liters) taste, try the taste of infused moonshine, it is better to hold it a little longer than to hold the distillate too long.

Approximate ripening times for grain and fruit distillates in a 5 liter oak barrel at room temperature: corn moonshine (bourbon) becomes completely ready for consumption after 3-4 months, whiskey takes approximately 6 to 10 months, Calvados will be ready in 4-6 months .

Despite the fact that oak barrels are considered the most suitable, durable and reliable containers, they cannot be used immediately after purchase. If you did not receive a new product, you should conduct an external inspection, which should reveal important defects. Particular attention should be paid to hoops. If they are not located where they should be, they need to be knocked out. This preparation of the barrel involves the use of special hammers and hammers.

Preparing a newoak barrelfor the preparation of whiskey and cognac - an important step towards obtaining quality drinks. The fresh product contains a lot of tannins, especially in the stave. To eliminate them, soaking is carried out. Otherwise, the wine or distillate will be spoiled and acquire an overly tart taste. And no one wants to transfer a large batch of raw materials and waste a lot of time!

High-quality preparation of an oak barrel for moonshine allows you to get rid of another problem - cracks. They are not defective, they are natural small gaps that are inherent in any new container. Therefore, both a large barrel and a small jug need steaming and washing, which amounts to pouring water over the container. This helps the wood to swell, cracks and gaps are eliminated naturally. Further, during aging and storage of wine/cognac/moonshine, the optimal level of humidity will be maintained without human intervention.

Preparing a barrel for cognac: steaming stage

Many people, out of ignorance, make the same mistake - pour water to the brim, i.e. A 50-liter container is filled with 50 liters of water. Proper steaming begins with using a small amount of boiling water. So, for every 10 liters of volume, take 1-2 liters of boiling water.
After pouring, you must carefully roll the barrel or shake it (in the case of a small jug) until the steam stops rising. This indicates that the wood is absorbing water. This preparation of an oak barrel must be repeated several times. Those. You have to heat the water, pour it in, wait for the water to cool, pour it out - and so on in a circle 3-4 times.

Preparing a barrel for cognac: soaking stage

After steaming, it is necessary to soak the new product well. On the one hand, this allows it to be saturated with the necessary moisture, and on the other hand, it allows you to eliminate unnecessary tannins. Initially, the container is filled with cold water. It should be changed every day, the procedure is carried out until the liquid stops being colored. Some experts advise preparing oak barrels and jugs for use using warm water. This will speed up the process of releasing tannins.

After this, you should rinse with a 20% alcohol solution, or better yet, leave it in a container for 5 weeks. For such purposes, it is worth using a well-purified distillate after double distillation, diluted with water. Low-quality raw materials or technical alcohol can have a bad effect on the quality of future drinks. After all, the preparation of an oak barrel for moonshine, cognac and other drinks is carried out with the aim of cleaning it, and not contaminating it with fusel impurities! If there is not enough alcohol water, you can rinse with a baking soda solution. At the same time, only 2 grams are taken per 1 liter of water. soda, and the container is filled to only 1/3 of the volume.

During the soaking process, the container may leak, which is normal. This does not mean that you purchased a defective product. Microcracks after swelling of the wood are repaired on their own, and you get a high-quality and well-prepared barrel. After the above procedures, the container is rinsed again with boiling water. But even after this, you cannot immediately pour drinks into it. Surfaces, both internal and external, should be slightly dried naturally.

In order for the further operation of the oak barrel to be correct, all alcoholic beverages must be made from clean water. Tap water before filtration contains a lot of chlorine and heavy metals, which can settle on the walls. Therefore, both steaming and infusion should ideally be carried out using clean spring or filtered water.

Preparing an oak barrel for moonshine: eliminating defects

The new product may have too large gaps. A leak may also be the result of improper preparation of an oak barrel. If the container begins to leak after pouring moonshine or cognac, you should not expect a natural reduction in the gaps as a result of swelling of the wood. In order not to lose a valuable product, you should immediately pour it into another container.

The next step is to dry the defective area; a household hair dryer is also suitable for such purposes. But the air should not be too hot, so the device should be kept at a distance of 30-40 cm. Then the leak area must be treated with wax, which is sold in beekeeping departments. It is worth coating the surface several times, after each, waiting until the beeswax dries. Immediately before the procedure, the product should be heated in a water bath so that it melts well, but you should not allow it to boil. The most convenient way to apply wax is with an art brush with natural bristles. Careful preparation of an oak barrel for use is carried out according to this scheme only once. But during operation, it is equally important to properly care for the wood and maintain its properties.

Empty drum storage

Moving, transportation, simple containers - all this means that an oak barrel will stand for some time without an alcoholic drink. To prevent it from losing its qualities, you should properly store an empty container made of natural wood. In order not to prepare the cognac barrel every time, after draining the residue, it must be filled with clean water to ¼ volume. The jug or barrel must be rolled with liquid so that the walls are well washed. Afterwards the water is drained and the procedure is repeated 3-4 times. It is very important to achieve clean water, i.e. it should stop staining, which indicates high-quality washing of the container.

The next step is to pour hot water into the barrel and add baking soda. The proportions are shown above. Then you need to roll the barrel, rinse it again with cold water and leave it to dry. Dryor the barrel needs to be wrapped in woven cloth and placed in a dark place until use.

Before long-term storage, experts advise fumigating the container with sulfur. This will prevent the appearance of insects and the growth of fungi and harmful microorganisms. But for prevention, in any case, the barrel is stored in a dry, cool room where high-quality ventilation is organized. If you cannot avoid the wood from drying out, you should fill the container with cool water.

What you need to know about oak barrel depletion?

Everyone knows that with each new time of aging young alcohol in a wooden container, it takes more and more time to “work.” The process of transferring valuable components to the drink slows down significantly. But how many cycles can 1 good container withstand?

A noticeable difference in infusion time can be felt after the third time. Repeated use does not affect the strength characteristics in any way. A barrel can serve as a vessel for homemade alcoholic beverages for a very long time. It is worth considering that the inner surface of the rivets becomes thinner over time, so if you have not purchased a new product, you must carefully check it before use. SpecialistsAlkopribor companyrecommends not to hastily part with a barrel that has gone through 6-7 aging cycles. This container is optimal for infusing alcohol on oak chips, which can be purchased in our online store.

If you don’t know how long wines and spirits should be aged, you should follow special rules. So, to obtain Calvados and cognac, moonshine should be infused for 3 to 6 months at a concentration of 5-30 g. oak chips per 1 dm 3. If you intend to make red wine (fortified, table or dessert - it doesn’t matter), the drink must be infused in a barrel for at least 6 days with a maximum period of 1 month. In this case, chips should be taken at the rate of 1 g. per 1 dm 3. For white table wines, the smallest amount of chips is required - from 0.3 g. up to 1 gr. to the above volume. In this case, homemade drinks are aged for 1-2 weeks.

Storage conditions for homemade drinks in barrels

If you have correctly prepared an oak barrel for moonshine or cognac, wine or Calvados, you should not leave the aging process to chance. For such noble containers, you should choose cool rooms with moderate humidity; of course, the presence of heat sources near the container is excluded. Even if it is a basement, air circulation must be ensured, and homemade drinks should be protected from drafts.

The Angel's Share is important in home beverage storage. This concept refers to evaporation. A loss of 5-10% alcohol within 12 months is considered normal. Thus, if you put 50 liters of cognac, after 1 year there may be 45 liters in the barrel, and this is normal. But if you leave the barrel in a dry room, for example, in an apartment, then losses over the same period can reach 70%. The rate of evaporation largely depends on the area of ​​the liquid. In small containers (barrels, jugs) less volume is lost, but the maturation of alcohols also proceeds more slowly.

Optimal air humidity levels are considered to be from 80% to 85%. In this case, the room temperature should be no more than 17°C, but not less than 10°C. In order not to waste time on experiments, it is better to listen to the advice of professionals. It is known that cognac matures better and of higher quality at 16°C. But for wine and low-strength drinks, it is worth maintaining the temperature at 12°C. It is not difficult to organize such conditions if you think about the ventilation, the area of ​​the room and use a standard household thermometer for control. At lower temperatures, ripening is inhibited, and higher temperatures increase the rate of evaporation. To maintain humidity, you can install several containers of water in close proximity to the barrel.

Is it really impossible to use an oak barrel in an apartment? Can. In order for the drinks to be of high quality and the containers not to spoil, it is necessary to take into account certain nuances. And proper preparation of an oak barrel for use in an apartment is one of them. The pre-steamed and soaked barrel should be coated with a thin layer of beeswax. The bottom and chimes are also processed. It is worth leaving only a couple of rivets in the lower part waxed, because... Gas exchange is still required. By following simple recommendations, you can use the barrel in any home, and you will receive drinks of the highest quality.