VTBrewer
Well-Known Member
I have a cider from fresh pressed apples at local orchard. Measured 1.048, added 2 pounds brown sugar, 1 pound dextrin and a cup of mollasses. Wyeast cider yeast (oh, used campden for 48 hours first) and it fermented way down to .995 in a few weeks. (10/17 - 11/4). So on the 4th I racked to secondary and added 3.5 oz dark toast oak chips from LHBS.
I tasted today, 4.5 days into oaking and it is quite noticable in taste and smell, and good. I was planning on leaving on the oak for a month though.
is it going to get ridiculous? How drinkable will it be (serving it still) in the bottle after a month on oak and just a week in bottle? What about after say 4 months in the bottle? Is one month on this amount of oak unusual?
I tasted today, 4.5 days into oaking and it is quite noticable in taste and smell, and good. I was planning on leaving on the oak for a month though.
is it going to get ridiculous? How drinkable will it be (serving it still) in the bottle after a month on oak and just a week in bottle? What about after say 4 months in the bottle? Is one month on this amount of oak unusual?
