So i picked up a 55 gallon oak barrel from a friend of a friend recently that was used to make red wine. It smells incredible. I filled it up with water yesterday and lo and behold, still full today.
I asked a little about this in another post but didn't really get an answer and I've tried to do a little searching with not much luck.
I've experimented with about 10 different kinds of mead so far. So I'm still pretty new at this. My main concern is how do i scale up a 5 gallon recipe to 55 gallons. The honey should be easy enough to scale but what about something like fermaid? if I use x amount in 5 gallons, do i just do x times 11? Is it that simple?
What about clarifiers like campden? if i use one tablet per gallon does that still apply at 55 gallons?
I haven't found the recipe I'm going to use for sure yet but it will likely be some sort of traditional. I think a traditional will take the oak flavor a little better. The two meads I've had before aged in oak were both traditional and they were delicious.
Thank you guys for any help!
I asked a little about this in another post but didn't really get an answer and I've tried to do a little searching with not much luck.
I've experimented with about 10 different kinds of mead so far. So I'm still pretty new at this. My main concern is how do i scale up a 5 gallon recipe to 55 gallons. The honey should be easy enough to scale but what about something like fermaid? if I use x amount in 5 gallons, do i just do x times 11? Is it that simple?
What about clarifiers like campden? if i use one tablet per gallon does that still apply at 55 gallons?
I haven't found the recipe I'm going to use for sure yet but it will likely be some sort of traditional. I think a traditional will take the oak flavor a little better. The two meads I've had before aged in oak were both traditional and they were delicious.
Thank you guys for any help!