Hi folks. New to the forum. I was a beer brewer for many years (started malt ended as an all grainer). Decided to begin fermenting things again, but at this point, due to time and space, I'm limited to juices, so wine and cider it is.
I've run a few VERY simple test recipes which have turned out quite well and decided to move into the world of flavor without getting too complex to begin. I decided on an oak and cherry cider.
At the moment, the primary ingredients are:
4 gallons store bought preservative free cider
4 pounds sugar (white for now, turbinate on next go)
Light toast American oak chips
Bing cherry juice
But, before I begin I have two questions which I haven't a clue regarding, so I ask the group for their experience:
1. I have a 4oz bag of oak chips (a good extra large handful). How much of this would you recommend add ing to a glass carboy during fermentation to produce a noticeable, but not overbearing, oak flavor.
2. Recommendations on juice? I have a few options.
I have access to bing cherries in a can from a local Amish market, no preservative, but a small amount of sugar added. I can add these during fermentation (with a bit of pectic enzyme) but, as with the oak, have no clue as per the amount to add.
Or, I can simply blend up the cherries in their juice, strain it, and add as required to finished fermentation with some K sorbate to prevent refermentation.
Once it's finished I'll drop a post (if worthwhile).
Thanks in advance, and nice to be here. Think I'm gonna be spending a lot of time trolling about.