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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > oaking cider
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Old 12-27-2011, 05:31 PM   #1
thrstyunderwater
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Default oaking cider

I have 4 batches of cider that I'd like to oak. They're all clear and ready to bottle.

I have 3/4"x3/4" white oak cubes my dad cut. They have not been charred/toasted or anything, just raw oak.

My plan is to rack a gallon of each batch into a one gallon carboy, bottle the other 4 gallons, and oak the one gallon till desirable taste and bottle.

My problem is I don't know how to use these cubes. How many should I use, how do I toast them, how long, ect. Any oaking help would be great.

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Old 12-27-2011, 08:06 PM   #2
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I racked 1 gallon of apfelwein onto 1 oz of med toasted french oak chips for about 2 weeks, gave it a nice light oak flavor. To prep them I steamed them for 20 minutes.

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Old 12-28-2011, 08:10 PM   #3
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Any info on how to toast oak cubes?

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Old 12-28-2011, 08:26 PM   #4
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Quote:
Originally Posted by thrstyunderwater View Post
Any info on how to toast oak cubes?
Cookie sheet, aluminum foil, and a toaster oven or broiler. Put them in for about 2 minutes, then flip the cubes to toast the other side. Repeat until you get your desired level of toastedness. DO NOT leave the oven unattended, you are working with a firestarter here and it won't take much for this to burst into flames.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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