Oaking a NE Cider - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Oaking a NE Cider

Reply
 
Thread Tools
Old 11-08-2010, 10:50 PM   #1
VTBrewer
Recipes 
 
Dec 2008
South Burlington, VT
Posts: 847
Liked 6 Times on 6 Posts



I have a cider from fresh pressed apples at local orchard. Measured 1.048, added 2 pounds brown sugar, 1 pound dextrin and a cup of mollasses. Wyeast cider yeast (oh, used campden for 48 hours first) and it fermented way down to .995 in a few weeks. (10/17 - 11/4). So on the 4th I racked to secondary and added 3.5 oz dark toast oak chips from LHBS.

I tasted today, 4.5 days into oaking and it is quite noticable in taste and smell, and good. I was planning on leaving on the oak for a month though.

is it going to get ridiculous? How drinkable will it be (serving it still) in the bottle after a month on oak and just a week in bottle? What about after say 4 months in the bottle? Is one month on this amount of oak unusual?
__________________
  • Fermenting: Cherry Stout
  • On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

 
Reply With Quote
Old 11-09-2010, 01:00 AM   #2
RukusDM
Recipes 
 
Oct 2010
Rochester, New York
Posts: 441
Liked 8 Times on 7 Posts


Quote:
Originally Posted by VTBrewer View Post
I have a cider from fresh pressed apples at local orchard. Measured 1.048, added 2 pounds brown sugar, 1 pound dextrin and a cup of mollasses. Wyeast cider yeast (oh, used campden for 48 hours first) and it fermented way down to .995 in a few weeks. (10/17 - 11/4). So on the 4th I racked to secondary and added 3.5 oz dark toast oak chips from LHBS.

I tasted today, 4.5 days into oaking and it is quite noticable in taste and smell, and good. I was planning on leaving on the oak for a month though.

is it going to get ridiculous? How drinkable will it be (serving it still) in the bottle after a month on oak and just a week in bottle? What about after say 4 months in the bottle? Is one month on this amount of oak unusual?
What kind of volume of cider did you start with. Thats a heap of sugar there.
__________________
Primary's:
#1 - 5 Gallons Harp Clone All Grain with Wyeast 2007 Lager (~5.5% ABV)

Secondary's:
#1 - 6 Gallons Dry Irish Stout Partial (~4.0 ABV)
#2 - 6 Gallons Brown Sugar Ale All Grain with Nottingham Yeast (~5.0% to 5.2%)

Kegged:
6 Gallons Honey Ale AG

Next:
6 Gallons Brown Sugar Lager

 
Reply With Quote
Old 11-09-2010, 04:10 PM   #3
VTBrewer
Recipes 
 
Dec 2008
South Burlington, VT
Posts: 847
Liked 6 Times on 6 Posts


Just shy of six. OG was 1.081.
__________________
  • Fermenting: Cherry Stout
  • On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

 
Reply With Quote
Old 11-09-2010, 11:50 PM   #4
Fletch78
Recipes 
 
Feb 2010
Athens GA
Posts: 1,345
Liked 25 Times on 18 Posts


Yes, the oak will get ridiculous if you let it. If it's already noticeably, you should go ahead and rack off of it. It will subside a bit with age, but the experts say to oak it until it's just a little too much then rack immediately. The experts also say it's better to use less oak for a longer time than big quantities for a short amount of time. Also, the darker the toast level, the quicker it affects your drink.

There's an oak link in the Ingredients Sticky in the Recipe/Ingredients forum, not in first post but on page 1. It's got some science in it.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Still cider - backsweeten with cider and bottled - how to prevent bottle bombs ashyg Cider Forum 11 10-20-2010 03:10 PM
Oaking Cider? cinderbike Cider Forum 8 09-12-2010 03:21 PM
Oaking Cider ? mcr23 Cider Forum 3 10-30-2009 06:54 PM
Oaking my cider help g_rath Cider Forum 1 10-17-2009 11:48 AM
Oaking Cysers? Rhinofly Cider Forum 7 12-20-2008 05:08 PM


Forum Jump