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If I were working with an old barrel I bought for furniture I would mark all the staves and then take it apart and grind out the inside down to clean wood then put it back together without one end and then take some white oak chips and build a fire, after the chips were burning good I would...

Reaching Men Through the Universal Language of Beer http://www.pintsforprostates.org/?p=580

Please see my new thread Oak Aged Beers under Beer making, will make your mouth water

You can red the article below or go to the following link: http://www.whatdoesjohnknow.com/2010/09/08/guest-blog-8-oak-aged-beer... A whisky’s or spirit’s flavor is a manifestation of a great many variables. Everything from the grains, the malting process, the water, and the streams...

White oak barrels also serve another purpose; beer and wine has oils and about 7%of bad alcohols including methanol, the charred oak barrel reduces the percent of bad alcohol and oils which are in large part responsible for hangovers. I suppose charred oak cubes might do the same, and since it...

I think you can better control the amount of color and flavor the wood imparts by using a barrel; in a barrel you can start tasting in just a few days and continue tasting ever so often till you get what you want; I don't know if you can do that with oak cubes. In the smaller new barrels two...

A Beautiful Relationship With Wine And Oak Barrels One of the biggest influences on the flavour of wine is whether it has been matured, or even just stored, in oak. There are people who are prejudiced against oaked wine and will complain of even the slightest hint of oak, but many experts agree...

You have to toast the barrels, it brings some of the sugars and flavors to the surface where your spirits can absorb it. When I was a boy we had a neighbor who's granddad had stirred his whiskey with a green hickory stick, the whiskey turned out with a green tint and had a taste of hickory...

When I was a boy we had a neighbor who's granddad had stirred his whiskey with a green hickory stick, the whiskey turned out with a green tint and had a taste of hickory, at first he thought he ruined it but later he decided he liked it and that became that family's traditional whiskey, a slight...

When I was a boy we had a neighbor who's granddad had stirred his whiskey with a green hickory stick, the whiskey turned out with a green tint and had a taste of hickory, at first he thought he ruined it but later he decided he liked it and that became that family's traditional whiskey, a slight...

When I was a boy we had a neighbor who's granddad had stirred his whiskey with a green hickory stick, the whiskey turned out with a green tint and had a taste of hickory, at first he thought he ruined it but later he decided he liked it and that became that family's traditional whiskey, a slight...

Great song man I enjoyed, keep up the song writting

Found this free wine course very interesting, see it at theURL below http://winejaw.blogspot.com/2010/08/wine-course-3.html

Any kind of good quality liquor, wine or beer will be made better in these barrels. The more time it's inside a barrel, the darker the color and flavor changes; from herbal tones, vanilla, cinnamon, the flavor of the wood, nuts like walnut, hazelnut, etc. If you're using the barrel for alcohol...

"moonshine...alabama...any of your family in NASCAR?" Never heard of Junior Johnson?

"Could you also add just a bit of whiskey to the wine in an aging vessel to get the same flavors? Does this work?" You could always try it on a smaller scale; keep exact measurements so that if you like it you can use the same ratio.

I'm not entreating anyone to break the law, I was just telling you a story about myself.

There are lots of new legal micro distillers springing up all over the US, some are buying 20 and 50 liter barrels from me to speed up the process of aging, instead of using the larger 200 liter barrels and having to wait 5 years to get their investmant back. I am considering advertising on this...