This problem is the result of excessive hygiene. When the cider has been bottled, it empties and cleans completely, and for beneficial reasons, it washes as deep as possible: the mother of the cider below, the trace of the lica in the tables of the container...

For the following months, the vessel will be empty, so that the wood, as on the outside, takes air inside. The wood, soaked with cider, filled, like a sponge or sponge, is soaked with cider. This cider takes air and makes all kinds of fermentations: tanning, etc. The wood will also be placed on the putrefaction road.

If this is not to happen, once the cider is bottled, a proportion of the mother and the drink below the container must be left. Tightly closed container. This will protect the wood inside. Our grandfather's formula is simple: close the hole with the lid, give it a sebum on the joint, and that's so insects or mice don't eat it, cover it with plaster.

Once the wood smells to this corner, it is not easy to remove it. We have to decide whether it is worthwhile to take on that work. It is best to detach and rub the tables and tops. The wood will be the most noticeable on the rig, and once the rig is removed, the tables will be picked up, the turn of the vessel will be formed and bent a little before the lids are placed. Despite all this, there may be some trace of the taste, which will then be removed by the fermentation or fermentation of the cider.

If it is a case of good wood, old or cider packaging, the work is worthwhile. I encourage and prepare the packaging that will be needed with this year’s harvest!