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Old 12-31-2012, 10:16 PM   #11
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Originally Posted by BadgerBrigade

1 gallon? How about fitting in the neck of the carboy?
Sorry, misread the OP, as Yopper said there is no need to use bags for oak chips at all
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Old 12-31-2012, 10:45 PM   #12
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Sorry, misread the OP, as Yopper said there is no need to use bags for oak chips at all
My cedar chips have sat in an envelope for a while and I don't know how sterile it is? Don't I need to put it in the boiling water first?
I'm kind of nervous about dumping a bunch of wood in there....
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Old 12-31-2012, 10:46 PM   #13
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Originally Posted by Yooper

Generally, you don't sanitize the wood chips as then you'd be taking out some of the "oakiness" out of them. You can heat them in the oven, though, if you're really paranoid about infection or soak in a little bourbon first.
If I soak them in bourbon will they give off any bourbon flavor in my cider? I would do this before I would do anything else if it doesn't affect the flavor and makes the wood clean...
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Old 12-31-2012, 10:49 PM   #14
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If I soak them in bourbon will they give off any bourbon flavor in my cider? I would do this before I would do anything else if it doesn't affect the flavor and makes the wood clean...
Yes, the bourbon would leave a flavor behind.
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Old 12-31-2012, 10:52 PM   #15
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Originally Posted by Yooper

Yes, the bourbon would leave a flavor behind.
What about boiling a cup of water with the woodchips and then pouring the whole thing in after it has seept for about 10 minutes?
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Old 12-31-2012, 10:53 PM   #16
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What about boiling a cup of water with the woodchips and then pouring the whole thing in after it has seept for about 10 minutes?
I'm sure that would work. I've never done anything like that, so I don't have personal experience with it at all. I oak about 1/3-1/2 of my wines.
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Old 12-31-2012, 10:56 PM   #17
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How do I sanitize that?
Soak it in your favorite sanitizer (star san / iodophor)
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Old 12-31-2012, 11:02 PM   #18
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I know the question is not directed toward me, but that is why I use spiced rum. Cider and rum are a pretty good pair, and I only soak in a little bit (enough to cover and a little more for about a week). Because the rum leeches a lot of the flavor, i add both the liquid and the chips.
I do think that bourbon adds a real nice flavor too.

One question I would raise is how significant is the flavor contribution to the entire product? I use a small amount to sanitize/soak, so it can't be that much, right?

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Old 12-31-2012, 11:05 PM   #19
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One question I would raise is how significant is the flavor contribution to the entire product? I use a small amount to sanitize/soak, so it can't be that much, right?
Right! The thing is, if you do soak it in something like sanitizer, you'll pour off the liquid. Well, much of the "oakiness" comes out in the liquid so your sanitizing is full of oak flavor that you'd pour out, so I would never do that. Use vodka, bourbon, rum, boiling water, etc I guess, but not sanitizer!
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Old 12-31-2012, 11:15 PM   #20
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Originally Posted by Yooper

Right! The thing is, if you do soak it in something like sanitizer, you'll pour off the liquid. Well, much of the "oakiness" comes out in the liquid so your sanitizing is full of oak flavor that you'd pour out, so I would never do that. Use vodka, bourbon, rum, boiling water, etc I guess, but not sanitizer!
I think I'm going to just boil a little bit of water with the wood and add that tea and wood.... I don't want to add any other flavors right now except what I'm trying to accomplish...

Thank you everybody for your help
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