Cooperation is ancient craft, but it does not cease to exist. It is difficult to come up with a more suitable and practical container for pickling vegetables and fruits and aging alcoholic beverages than a barrel. It is not only the convenience and ease of use of the container that makes it so in demand. Important role Properly selected wood for the barrel plays a role, as it can provide excellent conditions for storing food. How to choose suitable option among such diversity? What kind of wood are barrels for pickles and cognac made from? This article will help you understand all the issues.
The reason for such demand for wooden barrels is simple to explain. Products are created from environmentally friendly materials, without the use of chemicals or welding. In addition, the container is ideal for storing and transporting food, since it does not absorb harmful and toxic substances. However, there are different types wood for barrels, the choice of which depends mainly on the purpose of use of the container. Preparing pickling, aging wine or cognac - before producing or purchasing a product, you should carefully study the characteristics of the material and its effect on the product.
A little about production
The technology for producing barrels is practically independent of the type of wood used. First, rivets are created (industrial or traditional way). After this, they are thoroughly dried to minimize the possibility of deformation. finished barrel. This is followed by hydrothermal treatment. Then the master sets the bottom and carefully scrapes the surface of the container.
Classification of products by wood species
To decide which wood to make a barrel for cabbage, apples, cucumbers or alcoholic beverages from, you need to familiarize yourself with the properties and capabilities of each type of material. Typically the following wood is used in cooperage:
- cedar;
- Linden;
- ash;
- pine.
All materials for a wooden barrel have their advantages and disadvantages, and also have a special effect on the products contained in the container. Therefore, when preparing a container, it is very important to take into account various nuances.
Oak products
At all times, oak was considered the best material for making barrels. The wood is characterized by density and good splitting ability, but processing requires a lot of effort. Among more than 400 species of wood, the most popular are American white, sessile and English oak. The first option contains a small amount of tannin, but this is compensated by the presence of aromatic substances. The structure of the material is very dense and remains waterproof even when sawed. English oaks and sessile oaks grow in France, which is why they are often called "French" oaks. This type of wood is ideal for cognac barrels, as it gives the drink a refined taste and rich aroma.
Cedar products
Wood has a very pleasant aroma, and also has healing and disinfecting properties. The material is quite easy to process (due to its softness). Cedar is an expensive wood species, so the cost of the finished barrel will be appropriate. However, with all this, the product will provide excellent storage of products without negatively affecting their taste.
Linden barrels
This wood is very popular among coopers due to its beauty. It has a white tint with hints of pink, and its softness makes it easy to chop. The wood is especially good for pickling, candiing berries, and storing honey. If you are interested in what kind of wood barrels for pickling are made from, then you can safely stop at linden.
Beech products
The wood lends itself well to processing and in many ways resembles oak in strength. However, in terms of density and wear resistance, it is slightly inferior to the latter. Thanks to the special texture of the wood, the finished products are beautiful and original. appearance. Such wood is not used very often for making barrels, but if there is no alternative, it is quite suitable.
Ash container
One of the most popular options for creating cognac barrels. The material is resistant to bacteria and microorganisms, so it preserves the freshness of the products in the container for a long time. The unique qualities make ash an excellent option for many exclusive spirits. If you are interested in what kind of wood is used to make cognac barrels, give preference to this species.
Spruce containers
Less common, but very profitable option. Such barrels are well suited for mushrooms and vegetables. Processing and splitting are not particularly difficult, so making containers is quite simple.
Pine container
This type of wooden barrel is not particularly suitable for pickling and fermentation, since the material emits resin. However, some experts use the container for special types of wines. The strength of the material is low, but it can be processed very well.
Varieties of wood for barrels are presented in large quantities, therefore, they are provided for coopers ample opportunities when creating containers. However, it is always necessary to take into account the purpose of using the container, because the quality of storage, storage or transportation of the contents will completely depend on this. If you know for sure what kind of wood barrels are made from, you will be able to create the ones most suitable for certain operating conditions.
The best brands of cognac, wine, liqueur, rum, and whiskey are aged in wooden containers. IN household barrels, tubs are also rightfully considered best place storage for pickles. In terms of sanitary and hygienic characteristics, they are not much inferior to stainless steel containers, but surpass the latter in a number of quality indicators. Natural material creates favorable environment for ripening products, giving them original aromatic and taste properties. You can make an oak barrel with your own hands if you carefully read the step by step guide for the manufacture of this desired product.
Professionals high level units, but this does not mean that the work cannot be completed. The requirements for making the required container at home are different. It is enough to make a structure that can withstand moderate loads during operation. The Bondar must have skills and knowledge in the following areas of activity:
- Joinery. Basic operations are performed using techniques and tools used in this matter;
- Basic metalworking skills. They are needed for the manufacture of high-quality, geometrically and technologically correct hoops;
- Basic knowledge of geometry. The shape of the barrel is complex, you need to accurately calculate the dimensions of each part: rivets, bottom, hoop;
- General concepts of heat treatment of wood. In cooperage it is important to choose the right mode hot processing during assembly (if the riveting has a significant bend), and then fire the finished product.
In the classic production of wooden containers, no adhesives or metal fasteners are used, with the exception of outer hoops. All connections are made by precise fitting of parts. Slots and gaps that make the product unsuitable for solving the assigned tasks are not allowed. A well-made barrel or tub, after assembly without soaking, should have the required tightness. In some cases, small leaks are allowed if the wood dries out, which can be easily eliminated by moistening and swelling the natural fiber.
Manufacturing principle and details of cooperage products
The technology for producing wooden containers requires precise, step-by-step execution operations, from the selection of raw materials to decorative finishing outside products. To make an oak barrel with your own hands, you need to know what it consists of:
- Frame. Assembled from prepared wooden blanks- rivets:
- Hoops. Made from metal strip. The exact diameter is determined in each specific case according to the planned dimensions of the barrel body. Wooden hoops are used less frequently. They are less reliable and more difficult to manufacture:
- Bottoms. Depending on the intended purpose, the container is equipped with one or two bottoms. The part is made by a set of wooden blanks assembled into a single plane, then a circle cut out according to a template with the necessary tolerance for a tight fit to the barrel body.
It is important to follow the exact recommendations of professionals at every stage of work. It is impossible to make a cooperage product of satisfactory quality without violating even one point of technology. The step-by-step production process is as follows:
- Choice of wood for staves, bottom;
- Drying, testing for suitability, rejecting low-quality workpieces;
- Manufacturing of rivets, bottoms, hoops;
- Barrel assembly;
- Burning;
- Final sanding decorative finishing front part (if necessary).
The geometric dimensions of the riveting in each case are original, depending on the height of the barrel, the degree of bending of the workpiece, its width, and the bevel angle of the end part for a tight fit with the adjacent element. You should accurately repeat the dimensions indicated in the existing drawings, or, having knowledge of spatial construction complex figures, independently determine the required values.
How to choose wood
Cooperage products can be made from various types of wood. However, oak barrels are considered the best. The choice is not accidental, since in addition to strength and durability, the material has unique biochemical characteristics to create optimal conditions for storing drinks, food products. Natural substances in oak wood fiber have an antiseptic effect, add to pickles, alcoholic drinks unique taste and aroma characteristics.
Experienced coopers choose raw materials when the tree is still growing. It is specially cut down and subsequently cut into the necessary pieces. The lower part of the trunk is used, on which there should be no branches, visible bumps or bends. Usually it is 4-5 meters from the root, when the plant is at least 100 years old. It is difficult to fulfill these conditions at home if the master is not a native inhabitant of the forest. Therefore, the criterion for choosing wood for staves becomes the visible quality of the fiber. The requirements are:
- No knots:
- Inadmissibility of cross-layering;
- Cracks, natural defects, voids;
- Variety.
It is a product designed for storing and transporting products. Apples, mushrooms, and tomatoes are salted and soaked in them. They sauerkraut and pickle watermelons and cucumbers. There are several types of barrels. Even though they differ in shape, their purpose is the same.
- A tub is an ordinary barrel of a familiar shape.
- Kubelchik are cone-shaped barrels.
- Sudzina - elongated barrels.
Barrels first appeared in Rus' in the tenth century. They were made by coopers. It is interesting that the technology for creating barrels has remained virtually unchanged over the past centuries. Despite its apparent simplicity, manufacturing is quite complex and labor-intensive process. Pickling barrels are commercially available, so most people purchase these products when the need arises. But you can make a barrel yourself. This will take a lot of time, but will save money. In addition, by making a barrel yourself, you can be 100% sure of the quality and environmental safety materials. You will learn how to make a barrel yourself from this article.
Making a barrel with your own hands: choosing materials
The basis of any barrel is wood. Therefore, the durability of the product will depend on the quality of the selected material. Besides, various breeds trees have their own unique qualities, which can be both beneficial and negative. Linden and oak are best suited for making barrels.
Oak barrels are used to preserve the taste of pickles and for their preservation. Thanks to the tannins contained in this tree, the products in the barrel are preserved longer and are saturated useful substances. The most common oak species used in cooperage are Russian, Ukrainian and Slavic.
Linden, unlike oak, does not have any effect on stored products. Linden wood is absolutely neutral. But this also has its advantages. Products contained in linden barrels retain their freshness and natural taste. In addition, linden is a natural antiseptic, which ensures longer storage of products. In terms of manufacturing, wood is also more convenient than oak. Its structure is softer, and, as a result, it is easier to process.
Aspen is considered the most unsuitable tree for making barrels. This tree gives foods an unpleasant taste that occurs as a result of storage. The fact is that aspen produces resin over a long period of time. For the same reasons, it is not recommended to make barrels from coniferous species tree. In order for barrels made of pine, spruce and cedar to become suitable for storing food, they must be soaked for a long time. But even after such a procedure, a positive result cannot be guaranteed. Once you have sorted out the choice of material, you can move on to the next stage.
Making a tub for pickling at home: making rivets
Before manufacturing these products, it is necessary to determine the height and diameter of the future barrel. This will allow you to accurately calculate required amount rivets. Having decided on the dimensions of the product, you can begin making rivets.
To do this, take a wooden block slightly longer than the future barrel (approximately 2-3 centimeters). The chock is cleared of bark and placed upside down on a solid base. Now it needs to be divided into parts. This can be done in two ways: split or saw. Experts recommend splitting the workpiece. This allows you not to destroy the structure of the wood, which, in turn, guarantees the durability of the product. The wood from which you are going to make rivets must be dry. Then the products are more reliable, in addition, dry wood better processed.
If you want to make a barrel according to all the rules, the wood intended for staves must be dried for several months. The process must take place in a natural environment. Sun and wind will make the wood stronger. So, let's move on directly to the splitting. Notches are made at the ends of the chock. Then they take an ax, rest its tip against the notch made and, using light taps on the butt, split the workpiece. Please note that the more fibers there are in the wood structure, the more staves you will get. Their recommended thickness should not exceed 20-25 mm.
Then the rivets are planed until they are given the required shape. This aspect directly depends on the shape of the future product. It is recommended to make rivets for the tub rectangular shape, and for a barrel, an oval one, narrowed towards the edges, is more suitable. Next important detail when making barrels it is a hoop. Such elements are located at the top, bottom and middle of the barrel. They can be made from wood or metal. Best suited for these purposes stainless steel. This is enough durable material, which is practically not subject to corrosion. Steel is cut into strips no more than 2 mm thick. Before starting assembly, the rivets must be steamed. This will make the wood softer and more pliable. This will make working with it much easier. After preparing the material, you can begin assembly.
Pickling barrel assembly technology
Rivets are inserted into the vertical hoop, their ends are fixed using a clamp or other fastening devices. To begin with, you can fix three rivets, and then attach all the others to them. If you calculated everything correctly, the blanks will fit like a glove. Then the middle hoop is filled, and only then the bottom hoop.
After assembling the frame, the bottom of the barrel is inserted. Used as a bottom round blanks, sawn or hammered together like shields. When making them, the boards are overlapped and fastened with staples. Insert the bottom into the frame as follows. The outermost hoop is loosened, the bottom is inserted and tightened again. Depending on the design, the barrel may have two bottoms, one of which will act as a lid. In this case, the hoop is loosened from the other end of the barrel and the procedure is repeated. After this, the surface of the barrel is processed with a plane. This is necessary in order to give the product a more presentable appearance, as well as to eliminate all irregularities.
The final stage of making a pickling barrel
After the barrel is ready, you need to harden it. There are many ways, but here we will look at the simplest and most effective. This is roasting. This is how our distant ancestors hardened their products, and, oddly enough, this method remains very relevant today. This option is also suitable for cases where the barrel will be used to store alcohol. The aroma of burnt wood will give wine or moonshine a richer taste and aroma.
This is done as follows. The barrel is placed on its side and sawdust is placed inside it. Sawdust from fruit trees, such as cherry, is best suited. The sawdust is set on fire and the barrel is rolled, this allows the entire inner surface to be evenly processed. Please note that the sawdust should smolder, not burn. Breeding open fire inside wooden product, may cause a fire! In addition, you should not use special liquids to light fires. They include chemical substances, which are absorbed into the surface of the wood. If the barrel is intended for storing food products, then the roasting option is not suitable. In this case, it is best to treat the surface of the wood with wax. Thus, the wood will share its healing properties with the products.
After hardening, the barrel should be checked for leaks. To do this, it is filled with water. If the product leaks, do not be alarmed, this is quite normal. The tree will swell and stop flowing. This check takes about 1 hour. If after this time the barrel starts to leak, it means that the rivets are not seated tightly. IN in this case it is necessary to find and seal the existing cracks. Experienced coopers recommend using reed stems for these purposes. They are inserted into the cracks and compacted with a knife.
Preparing a barrel for salting
As mentioned above, oak barrels are best suited for storing pickles and marinades. Currently, those housewives who use food storage wooden barrels, they prefer oak. This type of wood helps protect marinades from mold. In addition, oak contains tannin. Thanks to this substance, salted cucumbers or tomatoes for a long time remain crispy and juicy.
It is recommended to treat the barrel immediately before use. This is a very important procedure, on which the quality of pickles and other preparations will depend. Only strict adherence to all tips and recommendations will allow you to delight your family and friends with delicious and juicy home-canned products.
Regardless of whether you made the barrel yourself or purchased it already ready product, the container must be thoroughly washed. This way, you will get rid of the sawdust that remains after making the barrel. In addition, in new products, the concentration of tannins is quite high. And if you place food in such a barrel, it may have an unpleasant taste. In addition, the characteristic oak smell will interrupt the natural taste and aroma of the products. Rinsing the containers must continue until the water is clean and the smell disappears.
After this, the barrel is usually soaked. The time for this procedure can vary from a few days to 1 month. It is recommended to change the water in the barrel every two days. Some people spend it after soaking additional processing ferry. To do this, the barrel is filled halfway with water with soda diluted in it. Steam is then released through the hose.
Before placing food in a barrel, the inside of the container must be doused with boiling water. This will prevent the wood from absorbing the smell of stored products. Thus, it becomes possible to use the barrel for multiple purposes. And you don’t have to be afraid that the pickles will smell like last year’s cabbage. If products are placed on long term storage, it is recommended to fumigate with sulfur. This will kill all germs and serve as a guarantee long-term storage pickles.
When using the barrel for the first time, it is necessary to use more salt when salting. This is due to the fact that some of it will be absorbed by the wood. Optimal conditions for storage are maintained in cool rooms. A cellar or basement is best suited for these purposes. But the storage temperature should not be below zero! Sub-zero temperatures Suitable only for meat, cranberries and cabbage.
It is not recommended to place the barrel on the ground. This may cause mold to form. Therefore, it is best to sprinkle the ground under the barrel with sawdust. They will absorb moisture. And place the container itself on a special stand. After each use, the barrel must be thoroughly rinsed with water and steamed. Then it is recommended to dry the container, while avoiding direct sun rays. Drying a barrel in the sun can cause it to dry out.
Some housewives fill the barrel with water between seasons. This is fundamentally wrong. As a result of exposure to moisture, mold and mildew form. If there is no need for a barrel, then the best way its storage will be to keep the container in a cool place. And always empty!
There is one more nuance in using barrels. If the container is intended for storing alcohol or homemade marinades, the container must not remain dry for a long time. If the purpose of the barrel is to store solid products, then it is not recommended to wet it. Only by following all the tips and recommendations for storing and using wooden barrels can you achieve a positive result. The container will serve you for a long time, and the marinades stored in it will retain their juicy taste and appetizing appearance. If the process of making a pickling tub with your own hands seems long and tedious, you can buy a finished product from the Alkopribor company. Attentive consultants will help you choose the ideal container for you, which will serve for many years!
People who produce their own wines, or even just pickle cucumbers, know very well that there is no better container than a wooden barrel. Why? Firstly, wood is environmentally friendly pure material, secondly, wines contain alcohol, which means interacting with synthetic materials– plastic or nylon, it can dissolve chemical composition container, and it will be mixed with the components of the wine.
Production process oak barrel not complicated, but it requires strict adherence to instructions, accuracy and attentiveness.
Buying a barrel is not a problem, but if there is a desire and the owner of a home wine factory cares about quality, then a wooden barrel with your own hands will be the main proof that the wine and cognac are made using the right technology. In addition, making wooden barrels is a labor-intensive and time-consuming process, but without any tricks.
Stages of work
Oak, ash and cherry are considered the most suitable trees for the production of barrels from them.
It is well known that the most reliable material for making wooden barrels is oak. It is suitable for both wines and cognacs, and for pickles. Oak is a natural antiseptic; nitrous oxide and mold will not grow there. But if this is a problem, you can exchange oak for cherry or ash - these trees contain hydrocyanic acid, which will also prevent the development of pathogenic organisms, although their properties are weaker than those of oak. There is no need to be afraid that acid will get into the food: firstly, the barrel is thoroughly soaked before pouring the wines, and secondly, a certain percentage of hydrocyanic acid is contained in the wines themselves; it is not dangerous to the body.
Timber calculation. The boards, called staves, have biconvex sides to give the cooperage product a convexity. To make them like this, you need to take the lower part of a tree trunk and split it, similar to chopping wood. If you cut it carefully, the natural integrity of the fibers will be disrupted, which is bad for such a product. Get started right away figure sawing It’s not worth it - the logs need to be dried for 2 months. Moreover, dry it not under the scorching sun, but in a dark, cool room.
Processing logs for future barrels is done using a plane. Giving them the required form, the top and bottom need to be thicker than the middle. How much - the owner will decide. Usually this is 1.5 cm. The movements with the plane intensify towards the middle of the log, then you can get the same shape as classic barrels. Basically, barrels can be given any shape - pot-bellied, log, trapezoidal. The main thing is to do everything right.
Preparation of fastening hoops. They can be either iron or wood. Wooden ones have advantages in beauty and protection against corrosion, but they are not as durable as iron ones, but the owner wine cellar it will be important to preserve the wines and barrels, including from mechanical damage. Therefore, iron is preferable. So, stainless steel is cut into strips; for better bonding, it can be forged at the points of connection with each other. After this, holes are punched at the ends for nails, which will act as rivets.
Stuffing finished hoops and preparing the frame. Three prepared boards are attached to small-diameter hoops using clamps. They need to be located at the same distance from each other. If the calculation was correct, the remaining boards will fit flush. After complete insertion, using a hammer and a nozzle, you should push the hoops until they can no longer be removed. Tapping from opposite ends can achieve a good effect.
But you can’t overdo it: cooked the long way the boards will crack, the process will have to start again. Prepared dies can also crack due to prolonged drying. This is how one edge of the barrel is prepared. A hoop with a larger diameter must be put on immediately after the first edge, using a hammer. Now it’s the turn of the second edge: the workpiece is steamed for a long time before installing the second end. This is done so that the wood becomes soft and pliable. After this, the workpiece is turned over with the open side up and a rope is thrown over the steamed wood, which is twisted so that the ends of the rivets meet. Without letting go of the rope, you need to put on the hoop. Such work is not done alone - someone twists the rope, and someone puts on the hoop.
Shutdown
When the frame is ready, it is hardened.
There are many ways, mainly roasting. At the same time, the smell and astringency of burnt wood will be transferred to the wine, which will also be appreciated. This is done this way: shavings of some kind are placed inside on the side of the finished frame. fruit tree– Cherry is preferable. Set it on fire and slowly roll it from side to side to ensure even smoldering. There is no need to light a fire inside the workpiece; due to inexperience, you can burn the product. Do not use any lighter fluids - they contain chemical elements, which the tree will absorb. Can be applied blowtorch, but with caution - a strong fire can leave undetected smoldering in the frame, causing the product to burn.
The final stage of creating a barrel is sanding its outside, drilling holes for the fill and cutting a gutter for the bottoms.
Next, the process of making a barrel is as follows: the workpiece is processed with a tool - the uneven ends are cut off, the outside is polished, a hole is drilled for the fill and gutters are cut for the bottoms. The bottoms of the barrels are two circles cut out of what looks like shields. The boards are prepared as follows: the boards are nailed together overlapping each other and additionally fastened with staples. The circles are sharpened so that their edges go into a bevel. It is necessary to accurately calculate the diameter of the bottoms. This is done after final assembly skeleton, because this cannot be done right away. Then the bottoms are inserted by loosening the outer hoops. After inserting one, you need to fill the hoop again, then do the same with the second bottom.
Checking for leaks. Naturally, the barrel is tested with liquid, that is, water. It will leak at first until the tree swells. The time allotted for the barrel to stop leaking is no more than an hour. If it still flows, you need to find the gap and seal it. Coopers use reed stems for such purposes. They are stuck between the rivets with a sharp and thin object, for example, a knife. In addition, the outside of the barrel can be coated with wax. You just need to take something that is truly bee-friendly - the products should not contain chemicals.
After the production of the barrel is almost completed - it is hardened, fired and tested for leaks, it is steamed or allowed to settle with water so that all foreign odors are removed from the wood, which the wine can take over. You can treat the inner surface of the barrel with hydrogen peroxide or potassium permanganate.
Summarizing
It’s not difficult to make a barrel with your own hands if you carefully follow the recommendations. Caring for it is extremely simple - you need to regularly steam or boil it, and then dry it very carefully if its use is postponed.
Another important rule: If the barrel is intended for liquid products - brines, alcohol or water, then it cannot be left dry for a long time. If it is used for storing dry products, then it cannot be wetted.