Cooper products. Technology secrets of masters Pickled cucumbers in a tub

Since ancient times, the secrets of the cooperage passed from father to son. In the old days, every village or settlement certainly had its own bochar, engaged in the manufacture of wooden utensils.

Today, after many centuries, barrels, as well as cooper products have not lost their relevance. Despite the fact that there are many dishes made of glass, earthenware, silver, etc., drinks acquire real taste only when they are prepared and stored in wooden barrels and tubs. Indeed, at the stage of preparation, alcoholic and non-alcoholic drinks absorb the strength of the forest from the tree, allow us to enjoy an unforgettable aroma .... Try it yourself and treat your friends with real healing drinks.

How to make cognac

Cognac made from white grapes of selected varieties. For making cognac at home, Isabella is also suitable, but it is better to take some sort of white sweet grape. Grapes must be freshly picked and ripe. The berries of the grapes must be taken from the brushes and make grape juice. The skins and seeds of grapes will give their flavor. Sugar can be added to the wort, juice or wine material ready for fermentation.

Juice is fermented for a month. Wine material (brew) is distilled twice. Wine material is cleaned. Of nine liters of wine material comes 1 liter. cognac alcohol.

Calvados

Calvados is a strong alcoholic French drink made by fermenting apple wort and tasting like apple vodka or brandy. The manufacture of calvados resembles the cognac production process. I stand this drink. Like cognac, in oak barrels for more than two years.

In production go small apples with a strong aroma. If for the preparation of wine they take only one variety of grapes, then for calvados you need several varieties of apples and pears. A drink is obtained by mixing several different alcohols. This method allows you to maintain the taste of a noble drink, regardless of annual changes in the quality of pears and apples.

Soaked apples according to an old recipe

Hard fruits are used for urination. any late and winter varieties of apples, but more often take Antonovskie. Mature and healthy fruits are selected without wormholes and scratches, dark spots. Apples are thoroughly washed. At the bottom of the tub you need to put a thin layer of clean leaves of chokeberry (you do not need to put many leaves, otherwise the apples will quickly turn sour)

On currant leaves firmly lay the apples in 2 layers, then there is a thin layer of cherry leaves, and again the apples. Next comes a thin layer of mint (do not overdo it with mint!), Then apples again.

Pickled cucumbers in a tub

An oak tub must be prepared in advance. Before pickling, cucumbers need to be sorted and pick cucumbers of medium and small size, preferably with thin skin. Selected cucumbers must be washed and soaked in cold (preferably spring or well) water for 3-5 hours. Initially soaked cucumbers during salting do not wrinkle and do not form voids.
All spices must be fresh and clean. We suggest using the following spices for pickling cucumbers in an oak tub: blackcurrant leaves, cherry leaves, horseradish leaves, dill, garlic, pepper, tarragon.

Before pickling spices need to be prepared. Garlic is peeled and finely chopped, and then crushed by a wooden pusher. Dill and tarragon are cut in half.

Salted tomatoes

Pickle tomatoes best of all that day when they were collected from a bed. The barrel or tub should be steamed well with hot water with spices - dill, tarragon, thyme. Then put dill, tarragon, horseradish, chilli pepper, garlic at the bottom, so that they completely cover it. Carefully lay the tomatoes, taking care not to crush or warp them. Since this vegetable is very tender, it should be salted in small barrels - with a capacity of not more than 50 liters.

When you fill it with tomatoes, put the remaining spices on top, pour in chilled and filtered saline. Put a wooden circle on top and crush it with a load (preferably a glass jar of water). This will prevent popup.

Salting watermelons

Only ripe watermelons are suitable for pickling weighing up to 2 kg with a thin crust and juicy pulp. The best period for salting watermelons is mid-late October, since salted watermelons should be stored at lower temperatures, otherwise they will soon peroxide. Watermelons can be salted in two ways.

1. After sorting and washing with watermelons to speed up lactic acid fermentation, pierce the skin in 10-12 places with a wooden needle and tightly lay them in prepared barrels. Well-corked barrels are poured through a tongue-and-groove hole with a solution of sodium chloride (60-80 g per 1 liter of water) and kept at a temperature of about 20 ° C for 2-3 days. Then the barrels are installed in a room with a low temperature, having previously added them with brine, and the tongue hole is tightly corked with a wooden cork.

Sauerkraut in an oak barrel

For salting cabbage in barrels should, as a rule, use late varieties of cabbage, such as Amager 611, Moscow late, Kharkov winter, Yaroslavna.

Prepare the cabbage. Heads of cabbage should be cleaned of external green leaves, so that a smooth head with tight-fitting leaves remains. It should also be noted that it is not worth throwing the removed green leaves, they can fill the voids between the heads of cabbage in the upper row of the barrel. Such cabbage leaves can be eaten in a couple of weeks.

Barrel pickling

For salting you need to take cucumbers of late harvest. The best raw material for salting is cucumbers 8-15 cm long, that is, unripe fruits with small seed chambers and underdeveloped seeds. Freshly picked cucumbers are soaked, periodically changing water (no more than 6 hours), and washed. Seasonings are also thoroughly washed. Dill cut into pieces with a length of 15-20 cm Horseradish roots and garlic cleanse. Prepared seasonings are placed on the bottom of the barrels and on top of the cucumbers. If the barrels hold more than 100 liters, seasonings are put in the middle.

Barrel walls rubbed with garlic. Cucumbers are placed tightly in barrels: the more cucumbers fit in the dishes, the higher the concentration of lactic acid during fermentation and the better the pickles will be preserved.

The Kapelka online store offers a wide range of cooperage products and accessories: barrels and tubs with lids and oppression, various barrels and slices, corks, wooden and brass taps. We have for sale cooperage products that have different purposes:

• interior decor;
• food storage;
• aging alcoholic beverages.

Pots for salting products

Pads for salting products are made of oak or linden without the use of glue, which makes products environmentally friendly. For salting cucumbers, tomatoes, beets, cabbage, berries, mushrooms, apples, fish, meat and other products, it is better to use an oak tub. The product retains the quality of products, their taste and properties for a long time. Oak has antiseptic properties, is resistant to fungi and mold and releases tannin, which in small quantities is useful for humans. The process of salting in oak tubs requires less time and effort than with glass or metal utensils.

Linden tubs are suitable for storing various delicacies, honey, caviar and so on.

You can buy oak and linden tubs, barrels and barrels for pickles from 0.5 to 200 liters from us.

Barrels for alcoholic beverages

For aging alcoholic beverages (wine, cognac, brandy and so on) barrels made of oak are used. The porous structure of the tree does not release liquid from the inside and passes oxygen, which creates the conditions for the oxidation of an alcoholic drink. Also through the pores of the tree all harmful esters are weathered. It is oak barrels that give alcohol a "noble taste."

Our product range includes oak products from 1 to 100 liters. Small barrels with a built-in tap and stand are ready for bottling, can be installed on the bar or on the table.

Decorative barrels

Wooden barrels of various designs are used to decorate the interior. Often this decor can be found in pubs, bars, restaurants. Often products are used to create an atmosphere in a bath and sauna. They are also installed in the house in the kitchen, in the corridor or in the living room, depending on the idea and style of the rooms.

We sell slices and decorative barrels up to 200 liters in volume from various types of wood.

From time immemorial, the secrets of cooper art have been transmitted throughout Russia from generation to generation, from generation to generation and mastery has been improved with each generation. In ancient times, almost every village had its own master - a bochar or a cooper, who was engaged in the manufacture of barrels and wooden utensils. But there were also huge villages that were engaged in this craft, while there was no agricultural work.

Although this technique at first glance seems simple and primitive, each bochar had his own secrets of his skill and each of them had different dishes: one has perfectly correct shapes, with well-balanced symmetry and not to the detriment of strength, and the other - fragile and plain. This suggests one thing: not only do you need to understand the principle that underlies the manufacturing technology, but also the master must be well versed in the tree, choose it correctly, harvest, dry, feel, know its features during processing. Only possessing such knowledge and taking into account the many subtleties in the process of procurement and manufacturing, you can get high-quality cooperage products. The specimens from ancient times that have reached us are a clear confirmation of this!

The profession of a cooper - a master in the production of wooden barrels - is in high demand in a modern country.

This is not surprising, because the most diverse tubs and barrels made from our oak by the hands of our craftsmen are well sold for export not only to other European countries, but also to the Middle East. They are required everywhere where grapes grow and where grape wines are made from it. Despite the onset of all kinds of modern technologies, real craftsmen make barrels only by hand. Cooper can immediately distinguish it from "machine production".

The best and most reliable are those that are made not according to modern, but according to centuries-old antique technologies, which ensures a special durability. The main thing, for the master, you need good oak wood. One cubic meter of this material costs about 600 dollars in our countries. Oak wood is harvested only in winter, when there is less juice in the wood. An oak tree should be at least one hundred, and no more than two hundred years old. In no case should the procurement be immediately put into production - first it must be well dried. And this process is very lengthy.

She has been under open awnings for at least three years. The use of all kinds of "heat guns" and electric dryers is prohibited. Then comes the most important and crucial part of the work - sawing logs into boards from which barrels are made. Only the most experienced masters cope with it. During processing, almost half of the wood goes into shavings and chips. In no case should prepared boards be glued with ordinary glue. Glue is made from calamus roots, which are collected at certain times of the year. When exactly is the secret of coopers. Then the finished barrels are fired on fire, and the degree of firing is extremely important for the taste of wine.

All this technology is also kept in deep secret and is inherited from grandfathers to grandchildren. It is only known that for dry or semi-sweet wines, barrels are burned at a temperature of 200 degrees Celsius, and for whiskey, the wood needs to be practically charred from the inside. One cubic meter of oak produces two barrels with a volume of 225 liters each and two more 100-liter. Our coopers are also engaged in the repair of old ones. The owners of the wine cellars do not want to throw them away, because the old oak wood also gives a unique taste to the wines.

By designation, all barrels are divided into jellied, intended for transportation and storage of liquid and semi-liquid products, and dry, used for storage of solid and bulk products.

Jellied barrels in terms of density and impermeability are especially dense, special and ordinary. Particularly dense barrels are made to store contents that have leakage and volatilization properties. They differ from all other barrels in the thickest walls. They are made from high quality hardwood. Hoops on them put steel, reinforced profile.

Special barrels for storing and transporting various fats or substances containing fats (mineral and vegetable oils, lubricants, turpentine, gum, drying oil, oil paints) are made mainly from soft hardwood, in some cases from coniferous wood. They put ordinary steel hoops on them.

A feature of such barrels for storing fats is the isolation of their internal surfaces by any substance from the contents. To protect the wood from moisture, the outer surface of such barrels is often painted with oil paint.

Ordinary jellied barrels are intended for storage and transportation of various products, which include water (canned vegetables, fruits, mushrooms, jams, tomato puree, jam, fish, meat in brine, etc.).

The absorption of water and the subsequent swelling of the wood increase the density and impermeability of the barrels. The wall thickness of these barrels is the same as that of special ones (with the same size and volume).

Barrels intended for storing solid, dry products and substances must be sufficiently strong and dense. They are made of soft hardwood or coniferous wood; hoops are made of steel or wood.

Cooper products have many names:

Tub - a cylindrical container made of wooden staves (boards) and fitted with metal or wooden hoops. The cad can only be in a standing position. Kadka - a small barrel (up to one hundred liters) is a truncated cone.

Kadushka - a small tub.

Barrel - dishes of a relatively large volume, used for permanent or temporary storage of various liquid and bulk substances, as well as for the packaging of various goods. The barrels are of various shapes, but usually the base, top and section of the central part of the barrel have a circle shape, while the diameter of the central part is larger than the diameters of the base and top.

Barrel - a small barrel (as they usually called the smallest barrel in a row).

Jug - a wedding dish with a jug, high, narrower up, with a hinged lid, a carved handle and the same horn, stigma or toe, for kvass and mash; horse. (Explanatory Dictionary of the Living Great Russian Language by V. Dahl).

Steamer - necessary for the bath. Regardless of which wood the steamer is made of, you can be sure that the steamer will give you real pleasure from the bath procedure!

Bucket - a small tub with a rope or handle with a capacity of about ten liters; Used to carry and store water. A rocker was used to carry the buckets.

Tub - a barrel or tub with two boards extended into which a carrying stick is passed.

Chan - a large barrel (or tub); usually mounted in the ground, designed for sourdough and pickles.

Gang - inverted low frame; used for washing, bathing, feeding and watering livestock.