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RE: Ancient Orange Mead Recipe
My plan (before we moved from VA) was to use old Bourbon barrels and age cider in that. It gives a good flavor and you get a little wood flavoring and a little bourbon flavoring added to your product, but that was experimenting with flavors. The only thing I can see that would push me away is the price of new barrels, and used barrels will change the flavor of your product.
You can test the flavor changes prior to using the barrels by adding toasted wood chips to the brew (sold at the brew store by you). That would give you a good indication of the end result flavor change.
That will have to be done wood chips wise. It's a very good idea, thanks! Yes, my eventual plan is to have barrels, and they will be placed in a cool dark place to age for years. I'm in this for the long haul.
I'm not going to want to do small barrels though. I'm thinking at least 6 gallon ones if not larger. If I can source enough honey to do it, I'll go way bigger.
Get spirals. Less to worry about getting out of your must, and lots more surface area than rods.