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Old 10-17-2009, 12:41 AM   #1
Sep 2007
Maine, Portland and Beyond.
Posts: 356
Liked 2 Times on 2 Posts

So itís 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. Iím thinking I will go with med. Toast French oak soaked in a little bourbon. What Iím 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?
Iím 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.
Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

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Old 10-17-2009, 11:48 AM   #2
mrfocus's Avatar
Oct 2007
Montreal, Canada
Posts: 573
Liked 3 Times on 3 Posts

Oak can be really overpowering in Cider (think Chateau Plywood). One way to avoid that is by adding oak during primary fermentation (as is done for Chardonnay).

If you go the bourbon soaked cubes way, you have two choices: add the cubes (a few and taste-test regularly) or you even try adding the bourbon (which will have an ever bigger oak taste) 1/2 oz at a time and taste-test.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

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