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edits
Changes
added section on cork taint and chlorine under "Cleaning".
===Cleaning===
Some producers remove heads from barrels during cleaning. This may be beneficial if whole fruit is used in the barrel <ref>[https://www.facebook.com/CrookedStave/photos/a.156614167731718.33013.115432685183200/982936418432818/?type=3 Crooked Stave facebook post 2-Nov-2015]</ref>
It is advised not to use water that contains chlorine or chloramine to clean barrels. The residual chlorine or chloramine may not be enough to impact flavor directly once emptied from the barrel, but these chemicals form [https://en.wikipedia.org/wiki/Hypochlorite hypochlorite] <ref>[https://en.wikipedia.org/wiki/Chloramine "Chloramine". Wikipedia. Retrieved 09/14/2016.]</ref>
<ref>[https://en.wikipedia.org/wiki/Chlorine "Chlorine". Wikipedia. 09/14/2016.]</ref>, which is one of the two things needed to cause 2,4,6-trichloroanisole (TCA). The second thing needed to produce TCA is mold. TCA is a common off-flavor in the wine world, and is described as "moldy, musty, cork taint" <ref>[https://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf "Chlorine Use in the Winery". Christian Butzke. Purdue University. Retrieved 09/14/2016.]</ref>.
===Storage===