So, having made two successful batches of turbo cider and decided that it's worth some experimentation, I've laid down two one-gallon jugs with the same apple juice I've been using - and will continue to use - to determine whether oakiness is a desirable trait in my cider.
These are my gallon-jugs, primed with juice (resplendent with make-shift funnel) and ready for the additives. I reserved some juice to top-up as the very aggressive primary fermentation slows down.
Both jugs got juice, reduced tea, and Lalvin EC-1118 yeast.
For the tea, I boiled six bags in 500 ml of water, then reduced to a simmer for an hour until there was only 100 ml left after squeezing the bags well. Each bottle therefore got 50 ml of concentrated tea. It noticeably darkened the juice.
Next, I put 16 grams of medium-toasted French oak chips in one jug, which is about 50% more than the package recommended for wine. Then each jug got the yeast, which is the same I've used for my previous two (tasty, albeit dry) batches. Here they are waiting calmly for fermentation to start:
If I like the oak, or think it's worth further consideration, I'll try various degrees. I would also like to try a yeast experiment, using some of the strains I've read recommended.
I'll try to be considerate and update this with results
These are my gallon-jugs, primed with juice (resplendent with make-shift funnel) and ready for the additives. I reserved some juice to top-up as the very aggressive primary fermentation slows down.
Both jugs got juice, reduced tea, and Lalvin EC-1118 yeast.
For the tea, I boiled six bags in 500 ml of water, then reduced to a simmer for an hour until there was only 100 ml left after squeezing the bags well. Each bottle therefore got 50 ml of concentrated tea. It noticeably darkened the juice.
Next, I put 16 grams of medium-toasted French oak chips in one jug, which is about 50% more than the package recommended for wine. Then each jug got the yeast, which is the same I've used for my previous two (tasty, albeit dry) batches. Here they are waiting calmly for fermentation to start:
If I like the oak, or think it's worth further consideration, I'll try various degrees. I would also like to try a yeast experiment, using some of the strains I've read recommended.
I'll try to be considerate and update this with results