Difference between revisions of "Barrel"
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| largeimage1 = {{BlockImage|Aspen Barrel}} | | largeimage1 = {{BlockImage|Aspen Barrel}} | ||
Revision as of 05:59, 11 August 2020
| This page/section was imported/copied from the TFC-Classic Wiki! The information provided by this page/section was imported/copied from the Classic wiki and is likely outdated, missing information and not up to standards. Do not use it as a reliable source of information, if you can improve it please feel free to improve it!
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| ToDo: Something is missing! Help fill out the following missing information:
everything
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| Tool |
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| Stacksize |
?? |
| Size ⇲ |
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| Weight ⚖ |
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| Renewable |
Yes |
| Ore Dictionary |
?? |
| Gravity |
No |
| Drops |
Barrel |
| Flammable |
No |
| Extra Item Data |
See Data |
Contents
Obtaining
Barrels are crafted with seven lumber of the same wood type. Barrels can be crafted from every different type of wood, but this has no effect on the barrel other than aesthetically.
Usage
Barrels are filled with liquids by either placing a full bucket inside the barrel, by using a full bucket or another filled barrel/large ceramic vessel to 
Right Click on the barrel, or using the empty barrel to Right Click on a liquid source block.
Once sealed, a barrel can be broken and moved by carrying it in the inventory. A sealed barrel will retain its contents, allowing the player to fill it in one location before moving it to another. If the barrel is not sealed when it is broken, it will dump the items onto the ground, and the liquid inside will be deleted. Sealed barrels must be carried one at a time in the player's back slot. If the player has a sealed barrel in their inventory that is not located in the back slot, even if the sealed barrel is empty, the player will see a message stating, "Overburdened" and will not be able to move.
Note: All of the below recipes are the suggested minimum ratios. Any multiple of these ratios that will fit in the barrel will work. Liquid is the limiting factor for the majority sealed barrel recipes, meaning that a barrel can process the recipe if it has too much liquid, but it cannot process if it has too much of an item.
Interface
Liquid Storage
| File:BarrelGUI-L.png |
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Item Storage
| File:BarrelGUI-S.png |
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Fresh Water
Fresh Water barrels are used as a starting point for tannin and alcohols, as storage for drinking water, to quickly cool down heated items, to create jute fibers, to process sugar cane, and to turn scraped hides into prepared hides. An unsealed barrel can be placed outside with direct access to the sky, and will accumulate fresh water when it is raining. A full fresh water barrel will fill 10 Ceramic Jugs; or can process 50 jute, 166.66 oz of sugar cane, 33 small scraped hides, 25 medium scraped hides, or 20 large scraped hides.
Alcohol
Alcohol is created by adding a correct amount of food to a fresh water barrel, and then sealing the barrel for 72 hours. For every 1,000 mB of fresh water in the barrel, there must be between 4 and 12 ounces of food in the input slot. This means that a full barrel requires anywhere between 40 and 120 ounces, although it is recommended to use as little as possible, as the excess food is simply consumed and has no effect on the alcohol produced.
Note: A full 160 ounce stack of food can be used to create FOUR full barrels of alcohol. Attempting to use the entire stack to create a single barrel of alcohol is an excessive waste, and therefore will not work. The stack must be divided into smaller pieces before it can be used to create alcohol.
Vinegar
Vinegar is created by adding a large enough piece of fruit to an alcohol barrel, and then sealing the barrel for 8 hours. Fruit is the limiting factor in this recipe, meaning that for every 1,000 mB of alcohol in the barrel, there must be at least 10 ounces of fruit in the input slot. Adding an excess of fruit will simply consume the entire fruit in making the vinegar.
Brine
Brine is created by adding a single bucket of vinegar to a barrel containing at least 1,000 mB of salt water. The recipe is instant, and does not require the barrel to be sealed.
Usage
Brine can be used with any type of food except for those in the grain category. To brine a piece of food, first make sure that there is enough liquid in the barrel to brine the weight of the food. If there is not, either add more brine to the barrel, or cut the food into smaller pieces.
Pickling
Vinegar can be used to pickle any piece of brined food. To pickle a piece of food, first make sure that there is enough liquid in the barrel to pickle the weight of the food. If there is not, either add more vinegar to the barrel, or cut the food into smaller pieces. While it requires 1,000 mB of vinegar for every 16 ounces of brined food in order to start the process, only 1 mB of the vinegar will be consumed for each ounce of the item sealed in the barrel.
Once a piece of food has been pickled, it can be stored in a sealed vinegar barrel indefinitely to drastically reduce the rate at which it decays. Preserving pickled food in vinegar requires a minimum of 1,000 mB of vinegar for every 32 ounces of pickled food.
Limewater
Limewater is created by placing flux in a fresh water barrel, using a ratio of 2 flux for each bucket (1,000 mB). Limewater creation is instant, and will consume the flux the moment the ratio is valid. Limewater barrels are used to create mortar and turn raw hides into soaked hides. A full limewater barrel can process 1,600 mortar, 33 small raw hides, 25 medium raw hides, or 20 large raw hides.
Tannin
Tannin is created by placing a single Oak, Birch, Chestnut, Douglas Fir, Hickory, Maple, or Sequoia log in a fresh water barrel and sealing it for 8 hours. A single log is enough to turn any barrel with at least 1 bucket (1,000 mB) of fresh water into tannin. Adding additional logs will result in either the recipe being unable to process (shown by no message at the bottom when sealed), or the excess logs will simply be consumed. Tannin is used to tan prepared hides into leather. A full barrel of tannin can process 33 small prepared hides, 25 medium prepared hides, or 20 large prepared hides, producing 33 leather for small, 50 leather for medium, and 60 leather for large.
Curdled Milk/Cheese
Curdled milk is created by adding a single bucket of vinegar to a barrel containing at least 1,000 mB of milk, and sealing it for 8 hours. This will result in an amount of curdled milk equal to the original volume + 111 * (original volume / 1000).
For example: Adding vinegar to 1,000 mB of milk will result in 1,111 mB of curdled milk. Adding vinegar to 5,000 mB of milk will result in 5,555 mB of curdled milk. The exception to this calculation is adding vinegar to 9,000 mB of milk, which will result in a full barrel, instead of 9,999 mB.
After the milk has curdled, remove the empty bucket and seal the barrel for an additional 8 hours. The weight of the resulting cheese is dependent on the amount of curdled milk in the barrel, calculated with the formula (Volume mB) * 1 oz / 62.5 mB = Weight oz.
For example: Using the three above examples of curdled milk, would result in 17.77 oz, 88.88 oz, and 160 oz of cheese respectively.
When turning curdled milk into cheese any edible food (except more cheese) can be added to infuse the cheese with extra flavor, while keeping the dairy nutrition group. A maximum of 20 oz of food can be added to the curdled milk. The resulting cheese will have a flavor profile that is averaged between the cheese and the infusion, depending on the amount of infused food. Cheese that has been infused with the full 20 oz will have the exact same flavor profile as the infusion, and will have none of the cheese flavor profile.
For example: Adding 10 oz of Garlic into 10,000 mB of Curdled Milk will result in 160 oz of Garlic Cheese with a flavor profile that is a 50/50 balance between garlic and cheese.
Olive Oil
Barrels can be used to catch the olive oil that is produced by pressing olives in a hopper. The olive oil in the barrel can then be used to fill and fuel oil lamps.
