Thread: Jarrah Wine Barrels

My boards are still there.
Someone wanted 2 for a carving for a wine maker.
The rest I have no idea, never saw anything.
Sturdee Pete got a few from memory.

Wow. I would have thought that somethings would have emerged from the workshops by now, instead of being squirreled away in the stash.

That stated, If you ever want to reduce your stockpile of some..... you won't have to look too far. Hint, hint

Originally Posted by cava

I would have thought that somethings would have emerged from the workshops by now, instead of being squirreled away in the stash.

That stated, If you ever want to reduce your stockpile of some..... you won't have to look too far. Hint, hint

Cava, you just cant rush these things. They were only used as barrel staves for 100 years. I want to make sure they are fully seasoned before I cut into them.

I only got three of them so I cant afford to have one warp unexpectedly from cutting in to it while it is still a bit green, can I?

And no, you cant have them!!

Cheers

Doug

Originally Posted by doug3030

Cava, you just cant rush these things. They were only used as barrel staves for 100 years. I want to make sure they are fully seasoned before I cut into them.

I only got three of them so I cant afford to have one warp unexpectedly from cutting in to it while it is still a bit green, can I?

And no, you cant have them!!

Cheers

Doug

Likewise for mine.
They are resting very peacefully on my garage floor where I look upon them lovingly every time I open the door.
There are two projects in mind for mine but details not finalised yet.

they are good for a scratch and sniff as well.
You give the old inside a scratch and sniff the smell of the port (?) that was in them.
They still smell nice.

Originally Posted by _fly_

they are good for a scratch and sniff as well.
You give the old inside a scratch and sniff the smell of the port (?) that was in them.
They still smell nice.

That brings up another issue. How would you finish something like this, that has the potential to leech wine/port for years to come?

Originally Posted by cava

That brings up another issue. How would you finish something like this, that has the potential to leech wine/port for years to come?

Another reason to not rush into a project.

Cheese boards perhaps?

Originally Posted by cava

Cheese boards perhaps?

Actually, that is what I have planned for part of one of the staves. I want to use the curved inside portion as the serving area for a "Jamie Oliver" style antipasto/cheese/whatever platter but it then gets interesting because of the weight. It would have to be cut down the middle to thin it out and then find something useful to do with the outside half. There's too much there to make it all into cheese knife handles and pickled onion fork handles. I have a few other ideas but as I said, I am not going to rush in to it.

Cheers

Doug