Re: Previous Barrel Contents Question
- I thought that the reason barrels were originally charred was to get
rid of the pickle and/or fish smell........
Char em up and see what happens!
--- In Distillers@yahoogroups.com, "John Wheeler" <riodutchie@...> wrote:
> Hi Everyone,
> I'm generally a lurker, but I love all the information and good
> discussions that come through this group.
> I found an opportunity to pick up some 3 gallon toasted american oak
> barrels, but they were previously used to store vinegar about 8 years
> I'm sure that the vinegar seeped well into the pores of the wood, but
> I'm curious to find out if it can be possibly neutralized by a baking
> soda solution, or maybe something like powdered line cleaner (alkali
> cleaning agent)? Of course, there would be the issue of the flavor,
> not sure how well a neutralized vinegar flavor would go with brandy...
> Anyway, any suggestions an anecdotes would be much appreciated!