I got this one from northern California winery---finally holding water. I have the biggest bubbler for the bung hole. I'd be glad to hear from any who can suggest a sugar/water ratio and the best yeast to recommision the barrel. I don't expect to drink this batch, only wanting to sweeten the oak and prepare for the apple/honey (cyser).

The last Presidemtial batch I fermented drug on so long it turned to apple cider vinegar. We're still using it in the kitchen--50 gallons goes a long way. That'e one reason for the new barrel. Fresh start---something to celebrate.

Thnx for suggestions.