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.
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.