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Author Topic: Third trip around the sun with a Solera  (Read 1001 times)

Offline ynotbrusum

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Third trip around the sun with a Solera
« on: May 11, 2015, 08:16:02 pm »
So I am in my third year doing a 5 gallon oak barrel Solera project.  I added some tart cherry wine base to my barrel last winter and popped in the whole cherries on some left over Flanders that was in a glass carboy and hit it with another pack of Brett Brux.  Wow, what a tart bomb.  So, I blended the wood aged (half gallon) with the tart bomb (about a gallon) and about 3 and a half gallons of fresh Flanders Red (from January).  Pretty light and restrained - much more balanced.

Happy with the results for just a wild stab in the dark.  I think I may wrap the barrel in plastic food wrap to keep it from evaporating so much.  Otherwise, I will soon be on to a summer Flanders for fall mixing.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline kramerog

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Re: Third trip around the sun with a Solera
« Reply #1 on: May 12, 2015, 09:17:38 am »
Don't you risk mold if you wrap the barrel in plastic?

Offline ynotbrusum

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Re: Third trip around the sun with a Solera
« Reply #2 on: May 12, 2015, 11:54:10 am »
You have a point, but I have heard that others have had success with slowing the evaporation with no ill effects.  Maybe keep the hogshead uncovered?
Hodge Garage Brewing: "Brew with a glad heart!"

Offline mchrispen

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Re: Third trip around the sun with a Solera
« Reply #3 on: May 12, 2015, 12:10:15 pm »
I have waxed the heads of my barrels. In a few years, will probably wax the whole thing.

Used bees wax - melts easily and spreads well. Easy to find the pellets by the pound at craft shops. I used a torch on a light flame to ensure it went into all the cracks and crevices.
Matt Chrispen
Sometime Austin Zealot
Blogging from the garage @ accidentalis.com
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