Originally Posted by discooby
I’ve heard of using small chard pieces of oak in glass jugs and letting it “age” for a while but think this is sometimes/only done for “homemade something else” where the abv is pretty hefty. Putting small chucks of oak in the cider might work though I’d be leery of other things growing in the cider from the contamination.
I’d go with what pompeiisneaks suggested, maybe also mixing in some high abv to kill any nasty’s ??
This cider is already over 16%, and has the sugar potential left to go all the way to it's 18% limit
. I'd call that pretty hefty, and standard procedure for oak chips in wine is to boil or steam them first for 10 minutes anyway so I'm not too worried about nasties. I like the idea of soaking the oak in whiskey before adding them to the cider too.
It's just that I'm really not sure how much oak or for how long. I've heard everything from 1/10 oz per gal for 2 weeks to a month, all the way up to 1 oz per gal for 6 to 9 months.
Thanks for the link Vlax, at almost an hour I'll have to save it and listen later.