Oak barrels

[afdoty]

Depending on the size of the barrel the contact time will be longer. The smaller the barrel the larger the surface contact to volume ratio there is, and the shorter the mead/wine/beer/sake/brandy/etc. should be exposed lest the oak overrun the flavor of the beverage.

Thank you for your very concise and understandable reply. I just printed it. Much appreciated.

 

[ammymorcle]

I'll say you should change oak barrel, if you can.

 

[Jim H]

I found this info in a pdf from oakbarrelsltd.com

The Rule of Thumb for Aging in Smaller Barrels
Using a smaller sized barrel changes the amount of surface area or the amount of wood barrel in contact with the contents. This larger ratio of wood to liquor has a direct impact on the flavor and length of the aging process and is the very reason that aging in a smaller barrel is much faster. For example, liquor can be aged out in four to six months when aging in a 20 L barrel veersus years and years using the standard large 53-59 gallon barrel.

The rule of thumb for aging in smaller barrels:
20 L Oak Barrel – four to six months
10 L Oak Barrel – two to four months
5 L Oak Barrel – four to six weeks
2 L Oak barrel – two to four weeks
1 L Oak Barrel – one to two weeks/QUOTE]

 

[PaJamz]

I'm researching into brewing and other alcohol sciences as a chemistry student in college. Is there a specific orientation in which a large cask, (say from a whisky company) just be set to age a batch of mead?