So the plan to make 60 gallons of homebrewed lambic came one step closer to fruition this weekend. My friend Matt and my brother Eric took a trip out to the Syracuse region to pick up a used Chardonnay barrel (this is the wine that was in this barrel). The barrel was emptied immediately prior to pick-up, so it should be in great shape. It's from Seguin Moreau cooperage and is made from Russian oak. The plan is to give it a soak in sodium metabisulfite solution from now till brew day (26th of December) to keep it clean and strip out some more oak character.
The barrel is going to reside in my brother's basement for the duration of fermentation, i.e. 2-3 years. He lives in Massachusetts so it shouldn't get too hot in the summer. Right now his basement is sitting at 63 F, which seems pretty ideal. He custom-built a stand for the barrel.
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