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Old 09-27-2010, 12:07 AM   #1
mr_goodwrench
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Apr 2008
Auburn, GA
Posts: 888
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I have a batch of cider that I put in the fermenter a little over 2 weeks ago. It is made with 3 gallons of Whole Foods unfiltered juice, a can of apple juice concentrate, a TBSP pectic enzyme and Cooper's ale yeast. OG was 1.060 and it fermented down to 1.002. I toasted some Jack Daniels oak chips on the grill for 3-4 minutes.

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I put 1/2 ounce of the toasted chips into each of the jugs the juice came in after steam sanitizing them. Then I racked the cider into the jugs. I plan on checking the taste after about 5 days until the oak is at my desired level and then bottle.

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Old 09-27-2010, 03:16 AM   #2
ChillyP
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Jan 2007
Posts: 199

Wow that sounds intresting. Have you tried it before? I've kind of been on a cider kick lately.

 
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Old 09-27-2010, 09:37 AM   #3
mr_goodwrench
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Apr 2008
Auburn, GA
Posts: 888
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This is the first time I have tried oaking anything. Woodchuck's fall and winter seasonals are oaked and SWMBO & I really enjoyed them last year (especially the winter one.)
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Old 09-27-2010, 06:14 PM   #4
Bubbles541
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Aug 2010
Los Angeles, California
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This might sound crazy, but what about trying the classic BBQ smoking chips? Like mesquite, cherry, pecan, and hickory. I think it might go nicely if you have the cider during the summer/BBQ.

 
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Old 09-30-2010, 01:39 AM   #5
mr_goodwrench
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Apr 2008
Auburn, GA
Posts: 888
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I tasted a sample from this batch tonight and it has a VERY strong oak flavor. I racked it off the oak and will let it age for awhile. Hopefully, the flavor will mellow out with some time.
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