… and before I forget, a special thanks to Deep South Barrels for sending us the barrel we used in this clip!
Preparing & Curing your Barrel:
How to Cure & Clean Your Barrel:
Rinse & Soak your Spigot & Plug:
Rinse your spigot and plug in water, then drop them in a glass of water for about half an hour. I’ll usually put something on top (like a jigger) to make sure they are fully unde water.
Thoroughly Rinse the Barrel
Using a funnel, start to pour water into the top of your barrel, let it flow through and out the hole at the bottom. This makes sure the holes are both clear and helps remove any larger wood pieces that may still be in the barrel.
Once you’ve run a good amount of water through, plug the bottom hole with your thumb and pour another liter or so of water in. (I usually fill it about half full.)
Cover the top hole with your other thumb and give it a good shake. This will loosen any other bits of wood that are still inside and give the barrel a good rise. Shake well and drain.
Install the Spigot
Now you’re ready to install the spigot. Using some padding (I used a folded up napkin) and a hammer, line up the spigot with the hole on the front and gently tap it in. It’ll be a tight fit – it should be. But take your time on this step because you don’t want to split your spigot.
Patience, Please!
Now that your spigot is installed, fill the sealed barrel with warm water, all the way to the top. The barrel may not be perfectly watertight yet, so put it in your sink or on a cookie sheet to catch any drips.
Let it sit for 6-24 hours. The water will soak into the wood, allowing it to expand and making the barrel completely water-tight.
Drain the barrel well and you’re ready to use it!
What’s Next?
We’re debating what we should do next with this barrel. Is there anything you’d like to know how to do? Let us know in the comments!
Shouldn’t it be something with Chartreuse for you? Like a barrel-aged “Last Word” or “Widow’s Kiss”?
Haha – VERY good idea… Why didn’t I think of that?
Hi – Warning about using tap water with chlorine- it causes corking of barrels.
http://www.alcademics.com/2013/10/caring-for-mini-barrels-beware-of-chlorine.html
Great point Camper, I hadn’t even thought of that! Do you use bottled or filtered water to clean your barrels?
I’ve only owned one barrel and I managed to grow a mold farm in it. But generally speaking it depends on the water source – SF water has chloramine rather than chlorine in it, and my research proved inconclusive on whether boiling the water got rid of that or not. I think chlorine can be eliminated by boiling (I don’t think by filtering but I could be wrong) or even just letting it set for a few days to ‘fizz off’. But I’d recommend people look into this when preparing and cleaning barrels, as nobody wants a corked barrel. That said, I can’t think of a time I’ve ever tasted a corked barrel-aged cocktail…
I’ve also heard of some mold / algae getting into barrels. One barrel manufacturer recommended rinsing with a mixture of water / citric acid to clear that out.