g_rath
Well-Known Member
So its getting that time of year here when I need to make cider and lots of it. I want to try some new techniques this year. After listing to the cider podcast (the sober one) on the Jamil show I want to try lagering my cider this year with red star montrachet yeast. I also want to try oaking it. Im thinking I will go with med. Toast French oak soaked in a little bourbon. What Im trying to decide is how much cubes to use and how long to let them sit. I age my cider for about 1 year so time is not an issue. Any thoughts on this?
Im also going to make 5gal of naturally fermented cider (last years turned out so good, and is still good) and a gal of mulled hard cider.
Im also going to make 5gal of naturally fermented cider (last years turned out so good, and is still good) and a gal of mulled hard cider.