LeBreton
Well-Known Member
On a whim the other week I bought a medium toast oak spiral stick and added it to a batch to try and give it a little more body. After leaving it for 10 days there is more oak then I wanted for what has turned out to be a rather light cider and is giving it a noticeable unbalanced bitter-ish profile. I was thinking of trying to rescue this batch with a juice infusion to backsweeten before bottling and give it a more full taste.
Cherry, plum, and cranberry are all popular choices for adding to cider. Which do you think would best complement an oaky taste?
Cherry, plum, and cranberry are all popular choices for adding to cider. Which do you think would best complement an oaky taste?