How to withstand moonshine in a barrel. How a simple moonshine in an oak barrel turns into a noble drink

The technology for the production of elite alcoholic beverages involves a long exposure of alcohol in an oak barrel so that the liquid saturated with useful substances contained in wood.

The properties of the tree are such that oxygen from the air easily penetrates into the middle of the container, enriching the drink located there. But there is no way back for alcohol vapor.

Oak barrels for home use small capacity from 2 to 50 liters. At the same time, alcohol ripens faster, saturating with the taste and aroma properties that oak wood gives to the drink.

The contact of each liter in a two-liter keg with the surface of the container is 400 sq. cm, and with a container volume of 50 liters, the contact area is only 152 sq. cm. Therefore, for your own consumption, it is better to purchase oak barrels. up to 10 liters.

An oak barrel for moonshine must meet the following requirements:

optimal capacity for household needs - 2-50 liters;
container produced made of oak wood chipped along the grain. The price of the product directly depends on the growth of the tree. For example, wood from Serbia is quite expensive, and oak barrels grown in Russia, Slovenia, western Ukraine, Bulgaria, Hungary are relatively cheap;
it is desirable that the inner surface be burnt by fire not below average. Processing helps release the flavors from the cheap wood. At the same time, medium roasting is characterized by the smell of vanilla, coconut, almonds, caramel, which is suitable for converting moonshine from an oak barrel into, brandy. Strong roasting releases aromas suitable for Calvados. The drink is saturated with the smell and taste of chocolate, cocoa, a smoky aroma of prunes appears;
do not do it purchase products with inserted metal faucet. In the event of a leak at the point of connection, the entire drink can flow out in a fairly short time. If there is no other choice, it is recommended to remove the tap altogether by plugging the hole with a wooden gag;
better choose waxed products. If you purchased an untreated oak barrel, you should carefully wax it yourself. Wax does not prevent the tree from “breathing”, at the same time protecting the product from damage;
hoops on the barrel should sit tight. The material is galvanized iron or stainless steel, as the environment in which the container is used is characterized by high humidity. If the hoops dangle, it is necessary to carefully knock them around the circumference with a hammer, avoiding distortion.

An oak barrel is practically not made by hand, as special training, skill and work experience are required. It is necessary to take the purchase of a container seriously so that the wooden product lasts as long as possible.

What is the share of angels and how to reduce it?

When moonshine is aged in an oak barrel, natural evaporation of liquid. The amount of loss is 1 liter per year, regardless of the size of the container. Therefore, it is undesirable to store alcohol in a small volume of containers for a long time: in 2 years the drink will completely disappear from a two-liter keg.

The evaporating volume is called share of angels, each alcohol manufacturer tries to reduce this share without compromising the quality of the drink:

cracks are sealed with natural oils, paint;
the outer part of the oak barrel is waxed;
to withstand moonshine is not worth it in a barrel for a long time. As soon as the drink acquires the desired qualities ( cognac color, softness, pleasant aroma), it is recommended to pour the liquid into glass bottles. Further infusion and storage of moonshine takes place in another container.

What strength the drink is obtained depends on the storage conditions:

at high humidity (65-75%) moonshine becomes less strong, but the proportion of angels also decreases;
if alcohol is stored at room temperature (20-25 ° C), then it ripens faster, the strength increases, but natural evaporation is also higher.

Preparing a new barrel

A new product is not suitable to immediately fill it with moonshine. Should carry out pre-processing barrel to reduce the content of tannins.

Preparation of an oak barrel for moonshine includes several mandatory operations:

soaking product allows you to detect and correct the shortcomings of the keg. In addition, components that are unnecessary for infusion of alcoholic raw materials (tannins, dyes, tart substances) pass into the water.
Steaming, except for waxed containers, helps to clean the container from harmful bacteria that can harm homemade alcohol.
Drying of the finished product ensures the long-term use of oak containers to obtain a delicious alcoholic drink.

Soak the oak container first every day, filling the container with water to the top and leaving it in the barrel for a day. Then it is recommended to extend the period of infusion of water content up to 2-5 days. After half a month, the water infused in the container should be absolutely transparent, colorless and have no foreign smell.

The second stage begins with steaming the inside of the barrel with boiling water (steam is better). The container is half filled with boiling water with the addition of baking soda, the amount of which is approximately 10% of the liquid volume.

The inner walls are thoroughly washed with a hot soda solution by rolling the barrel on the ground on its side. Then hot water is required to wash off the soda solution.

The oak product is washed several times with clean warm or cold water. The container storage conditions must comply with the following characteristics:

air humidity about 75%;
lack of drafts and direct sunlight;
temperature regime from 10 to 15°С.

How to use the secondary container?

How to prepare an oak barrel for infusing moonshine for reuse:

it is necessary to rinse the container several times with clean cool water;
roll the barrel on its side, half filling it with boiling water;
remove the remains of tartar with a hot solution of soda (2%);
thoroughly, rinse the product several times from the remnants of soda;
after storage in a red wine container, it is desirable to treat its inner surface with a 2% bleach solution. Then rinse the wooden surface with boiling water and steam;
Rinse again with cold water and dry outside in direct sunlight.

If the treatment did not help to get rid of the sour, musty smell, the inside should be burned and the container should be washed in the manner for a new product. The use of secondary containers is more preferable for infusing moonshine. Barrels after Sherry enjoy special authority.

A properly prepared oak wood barrel can serve for several years, providing home-made alcohol with a unique aroma of noble drinks.

How long does an oak barrel last

To such a frequently asked question, we can safely answer that the barrel definitely has its own resources, which are exhausted over the years. Also, the tannins that the barrel itself possesses simply disappear over the years.

If you do not make special efforts, then the barrel can last 15-20 years. But if you properly care for it, then the service life can be significantly increased. Basically, one barrel is aged about 6-8 times. Then it is desirable to completely disassemble the barrel and burn it from the inside, of course, the effect and benefit will be slightly less than from a new barrel.

How to increase keg service?

In order for a new barrel to last as long as possible, careful care is required. For example, the service life of an oak barrel for moonshine can be increased as follows. Moonshine, as you know, is not aged in oak barrels for many years. Rather keep it for several months. On average, a barrel lasts about 15-20 years, which means that a barrel can be used repeatedly for moonshine. The main thing is to lubricate the barrel with beeswax during the aging of the alcoholic drink, this will not allow the drink to evaporate, and will also strengthen the oak barrel itself. In addition, after each use of an oak barrel, it is necessary to wash it thoroughly and then dry it. And then fill again with some liquid. It must be remembered once and for all: an oak barrel should not be left empty, so it can dry out. Even if the entire keg rinsing procedure was completed, and then after a single use, the keg remained unfilled for a long time, it will begin to leak liquid.

After use, the barrel should be filled with lime (quicklime), then poured with boiled water, kept for about four hours, drained, filled with ice water, repeat this procedure several times. Finally, fill with warm water, and place in a dark place. Only in this case the keg will be stored in the necessary conditions.

When an oak barrel is used to age and store cognac or wine, the product can age for several years. During this time, the barrel loses some tannins, which must be restored, this can be done by firing. We disassemble the barrel, burn it from the inside, collect it back. Thus, it is possible to slightly extend the service life.

When a barrel is needed for pickling products such as cucumbers, tomatoes, mushrooms and other pickles that are marinated in brine for one or more seasons, then the process of processing it is similar to processing after aging moonshine. The barrel should be thoroughly washed, dried, and then soaked and filled with liquid.

So, not all barrels can serve for many years, mostly 15-20 years, but if you give it proper attention and care, you can extend its service life by several years. And with the help of ordinary disassembly, firing, assembly of the barrel, you can even try to save its tannins. After all, it is they who give alcoholic beverages and pickles that very unusual taste.

The wood of a new barrel contains too many tannins - tannins, the concentration of which must be reduced. If you pour wine or distillate into an oak barrel without prior preparation, then the alcohol will quickly become cloudy, then an unpleasant tart aftertaste will appear, which has received the popular name "plinth". Soaking a barrel takes time, patience and a lot of water.

In home distilling, it is better to use barrels with a volume of 2 to 10 liters. The smaller the volume, the faster the wood gives off tannins, which reduces the exposure time. The reason is the area of contact with alcohol. For example, in a five-liter barrel, 1 liter of drink comes into contact with 400 square meters. cm of wood, and in a fifty-liter one - only from 152 sq. see Accordingly, the maturation period of moonshine, cognac or wine in a large container increases significantly.

Barrels from 10 to 50 liters are suitable only for long-term aging of strong drinks. During maturation, part of the content evaporates through the pores of the wood. Regardless of the volume of the barrel, losses are up to 1 liter per year; in cognac production technology, this evaporation is called the “angels' share”. If you pour distillate into a small barrel, after 5 years there will be almost nothing left inside.

I advise you to buy already waxed oak barrels. Waxing protects the wood from external factors, prolonging its life, preventing leaks and making the barrel more beautiful. At the same time, wax does not affect gas exchange, the drink continues to “breathe” normally through the pores. It is also desirable that the barrel was without a tap, as this is the most vulnerable structural element, which often gives a strong leak. At one point, all the contents may be on the floor. For a beautiful presentation, it is better to buy a small barrel of 1-3 liters and pour the drink there before the guests arrive.

Crane - convenient, but dangerous!

Barrel preparation technology

1. Fill a new barrel with 90% of the volume of clean, filtered water at room temperature, close the cork and leave for 3-4 hours.

2. Check the barrel for leaks by carefully inspecting the wood around the perimeter of the rings, then the bottom front and back. A slight leak is not critical, this problem will resolve itself in the next step, when the wood swells. The main thing is that there is no jet, since such a barrel is considered full of holes and needs to be repaired.

3. Fill the barrel to the top with water, close tightly and transfer to a room with room temperature. If leakage is observed, add water every 12 hours until the leakage stops. After 3 days, drain the water (it will be dirty brown or yellow), then pour in a new batch of clean water.

The first water is the dirtiest

4. After a day, drain the water, add boiling water to the barrel (1 liter per 10 liters of volume), close tightly and swing the product from side to side several times so that the boiling water washes the entire inner surface of the barrel. After 45 minutes, fill to the top with water and close tightly.

5. After 24 hours, change the water again. The process of soaking the barrel (daily replacement of cold water) is repeated until the last water becomes clear, tasteless and odorless. This usually takes three to six weeks.

6. Boil water (50% of the volume of the barrel), then cool to 70-75°C, add soda (20 grams per 1 liter), mix and pour into the barrel. Shake vigorously for 8-10 minutes, then drain the soda solution.

7. Pour hot water over the entire volume of the barrel, hold for 15 minutes, drain, and fill again with clean cold water, which should be poured out after 8-10 hours.

8. If the barrel is intended for strong drinks (moonshine, cognac, whiskey, bourbon), the container is ready for use. In the case of wine, I recommend first aging odorless double distillate diluted to 18-20 degrees for 30-45 days.

In addition to the volume of the barrel, the aging result is influenced by: air humidity (optimal 80-85%), temperature (10-12°C for wine, 14-16°C for strong alcohol) and the time of infusion. Process control is carried out by periodic tests. When the taste suits, the drink is poured into glass containers for long-term storage.

In order to ennoble moonshine, give 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 you should know that you cannot immediately pour wine or distillate into it. To begin with, the barrel must be properly prepared, otherwise you risk spoiling the drink. Aged alcohol will have a sharp unpleasant taste, tart. Distillers call such a drink "plintusovka" or "Pinocchio".

How to choose a good oak barrel? To infuse wine, moonshine or cognac at home, small oak barrels with a volume of 2 - 10 liters are suitable. The smaller the capacity, the faster the aging process will take place, the oak will saturate the distillate with tannins faster. If it is supposed to infuse moonshine in an oak barrel for a long time, then it is more correct 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 the drink disappears per year. The so-called "Share of Angels". And it doesn’t matter what volume the barrel is 5 liters or 50 liters. That is, what we get - 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 during the year is considered normal.

To reduce the "angels' share", you need to purchase waxed barrels, or wax it during preparation. Waxing protects oak wood from various influences from the outside, as a result, the barrel lasts longer. Wax does not affect the maturation 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 cock. The faucet is the weak point of the barrel, too often it breaks and leaks. If you still decide with a faucet, then it is better to use it from stainless steel. Good barrels for wine and distillate are made from split oak, from quality dried wood for at least 3 years in the open air.

The older the oak, the better the harvest. An oak barrel must be nutria-charred, this kind of roasting contributes to a better transfer of tannins to wine, cognac or whiskey. Hoops should be made of galvanized steel, and 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 the oak - tannins, which in large quantities spoil the taste of the distillate.

With clean water, preferably spring or filtered, fill a new barrel by 90%. Use water at room temperature. Close the filling hole and leave for 3-4 hours.
Carefully inspect the barrel from all sides for leakage. Small smudges are not critical, when the oak staves get wet, the leak will stop. Drain liquid.
Re-fill 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 is eliminated. After 2-3 days, pour out the liquid, it should be dark brown, pour a new batch.
Drain the water in a day, pour in boiling water at the rate of 1 part of water per 10 parts of the volume, close and swing the barrel in different directions, rinse the entire inside of it. Wait 30-40 minutes, top up with water and plug.
After a day or two, drain the water, pour a new one. And so continue soaking until the drained liquid is transparent, odorless and tasteless. Soaking usually takes 1 month.
After soaking, pour half of the volume with hot water at a temperature of 70-80 ° mixed with soda (20 grams per 1 liter of water), shake the barrel well for 10 minutes. Drain the water.
After that, you need to rinse from soda water, fill the barrel with hot water to the top, hold for 15 - 20 minutes, drain. Pour clean cold water to withstand 10-12 hours and drain.
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 age for 2-3 months. Do not fill the barrel with low-quality distillate for soaking, especially the heads, spoil the barrel!
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 go bad. During aging, periodically check the taste of alcohol and remember about the share of angels, top up the barrel with distillate so that the top staves do not dry out.

How to store an empty barrel

There is a downtime of oak containers and in order for it to retain its qualities, it is necessary to properly store an empty barrel. To avoid re-preparation of the barrel after aging moonshine, cognac or wine, it must be filled with clean water by a quarter and thoroughly shaken to rinse the inside of the barrel well. 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. Let dry and wrap with a cloth, put away in a dark, dry, cool place with good ventilation. If the product has not been used for a long time, then a wooden vessel should be fumigated with sulfur, which will kill harmful microorganisms and fungus.

How long to insist homemade alcohol in barrels

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

The timing of distillate infusion largely depends on the volume of wooden containers, the amount of drink, 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°, while keeping the drink in a damp place, the strength drops from 50° and can reach 40°. In both cases, the total amount of content is reduced.

Don't forget about the "Angel's Share" and sometimes top up the contents to the top. Once a month (if the barrel is oak 5-10 liters) taste, taste the taste of infused moonshine, it’s better to almost finish it than to overexpose the distillate.

Approximate maturation of grain and fruit distillates in a 5 liter oak barrel at room temperature: (bourbon) in 3-4 months it becomes quite ready for consumption, for whiskey it takes about 6 to 10 months, calvados will be ready in 4-6 months.

How long does one barrel last

After each use of a wooden container, it is necessary to increase the ripening period. The process of giving valuable substances to the drink slows down. After three cycles, you can already feel the difference. Therefore, it is recommended to use barrels for moonshine for 6-7 exposures. It all depends on the capacity, the thickness of the riveting and the exposure time. If we take 7 cycles of 6 months, then in the end we get 3.5 years. These are approximate figures, it is possible to increase the terms and use the barrel as a container for storage for more than one year, because repeated use will not affect the strength of the product.