Third trip around the sun with a Solera

Brewing Processes
1

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.

2

Don’t you risk mold if you wrap the barrel in plastic?

3

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?

4

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.