Barrel coopers out there?

[Jeff]

Just curious. Do we have a few coopers in NCWW that can make white oak barrels? For wine/apple cider vinegar/or a barrel for old time country store dill pickles? :dontknow:

Can't use metal containers for acidic stuff unless they're stainless steel and that would have to be at least 316 SS or better for corrosion resistance or stuff will taste metallic. Plastic buckets work, but that's 'kinda non-traditional and ugly.

Are they traditionally made from QS/RS or FS?

http://www.youtube.com/watch?v=3LBGPKgQ2ac&feature=related

A 5 gallon barrel here is about +/- $150 depending upon what type of metal you choose for the banding. Cut out the top and make a matching WO lid and handle for that old-time country store look.

http://www.oakbarrelsltd.com/?gclid=CK_Bjf-un6oCFZQ5Kwode21O7w

Keeping dill pickles from getting soft and mushy is problematic in our NC heat unless you have a spring-house or root cellar that stays nice and cool. Any experience out their? :icon_scra

My question is prompted by Jeff Mills' "Off Topic" post a few days ago and how he enjoyed the fresh dill pickles this summer that reminded him of his younger days. Don't we all miss those fond days? :thumbs_up

 

[mtnfyre]

Not sure but recently saw some show on why the price of USED whiskey barrels is incredible.
Found most of the used from the whiskey distilleries are resold to others such as the scotch distilleries.
They never mentioned where they get their barrels made
Even an old whiskey barrel half is running over $50 locally.
Would like to see a modern day cooper at work!
In scouts we TRIED to make some oak buckets. Didn't turn out quite as hoped.

 

[gator]

There are any number of wineries in NC. You might try calling them and see where they buy barrels. Or, maybe they would even sell you one of their next order.

http://www.weekendwinery.com/Wineries/Wineries_NC.htm

Here are a couple of barrel makers I found on line

Calif - http://www.barrelsonline.com/Default.aspx

Texas - http://www.oakbarrelsltd.com/?gclid=CJ7QsNHin6oCFYrb4AodfUuD7w


George

 

[Pop Golden]

This is the tail I have always been told about coopers & barrels. The whiskey distillers in Kentucky went to congress and got a law that only whiskey made in Kentucky could call that whiskey "bourbon". well, while they were at it the coopers in Kentucky attached a clause that bourbon distillers could only use a barrel ounce. That insured the barrel boys plenty of work for a long time. Acording to a PBS show when the bourbon distillers finish the barrel is knocked down and shipped to Scotland. The Scots use it for a while and then it's knocked down and shipped to Mexico or the Caribbean for tequila or rum. Don't know if all this is true, but if it is they 'ant giving away barrels.

Bill "Pop" Golden

 

[CrealBilly]

Just curious. Do we have a few coopers in NCWW that can make white oak barrels? For wine/apple cider vinegar/or a barrel for old time country store dill pickles? :dontknow:

Can't use metal containers for acidic stuff unless they're stainless steel and that would have to be at least 316 SS or better for corrosion resistance or stuff will taste metallic. Plastic buckets work, but that's 'kinda non-traditional and ugly.

Are they traditionally made from QS/RS or FS?

http://www.youtube.com/watch?v=3LBGPKgQ2ac&feature=related

A 5 gallon barrel here is about +/- $150 depending upon what type of metal you choose for the banding. Cut out the top and make a matching WO lid and handle for that old-time country store look.

http://www.oakbarrelsltd.com/?gclid=CK_Bjf-un6oCFZQ5Kwode21O7w

Keeping dill pickles from getting soft and mushy is problematic in our NC heat unless you have a spring-house or root cellar that stays nice and cool. Any experience out their? :icon_scra

My question is prompted by Jeff Mills' "Off Topic" post a few days ago and how he enjoyed the fresh dill pickles this summer that reminded him of his younger days. Don't we all miss those fond days? :thumbs_up

They are made from QSWO, else the wine would find it's way to the outside of the barrel.

 

[Glennbear]

From Wikipedia:
Laws in several jurisdictions require that whiskey be aged in wooden barrels.
The law in the United States requires whiskey (with the exception of corn whiskey) must be stored for at least 2 years in oak containers,[5] and that Bourbon (in specific) must be aged in new, charred oak barrels as one of several necessary conditions which have to be met before the whiskey can be labeled as a bourbon whiskey.
International laws require any whisky bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks.[6]
By Canadian law,[7] Canadian whiskies must "be aged in small wood for not less than 3 years".

As noted above Bourbon must be aged in new barrels but after use they are not discarded, but a majority find new use as aging barrels for Tabasco sauce. :wsmile:

 

[CrealBilly]

Some good information on this website also ---> http://www.kentuckybarrels.com/KentuckyBourbon.html

How barrels are made ---> http://www.kentuckybarrels.com/barrels.html

Staves and making barrel furniture ---> http://www.kentuckybarrels.com/barrelstaves.html

 

[gritz]

Crocks are the picklin' tradition in the south. Unfortunately they cost about as much as barrels.

 

[wood magnet]

The LOML calls me a "Pickled Crock".ccasion1
(sure glad i spelt that right) :gar-La;

 

[Jeff]

Crocks are the picklin' tradition in the south. Unfortunately they cost about as much as barrels.

+1. Same thing with German families in Ohio. Excellent for pickles and sauerkraut. I have several of my German ancestors ceramic crocks from 2 gallons to about 25 gallons. They're still alive and useful here in NC. :icon_cheers

I've seen a lot of these crocks at local "country" stores so they aren't hard to find.