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Old 12-10-2012, 10:02 PM   #1
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The other night I was watching the discovery program Brew Masters and it got me to thinking... People put wood in their wine and sometimes in their beer.... Whether it's fermenting in oak barrels like with wine, Or using oak chips.....
I decided I want to have a little hint of a woody flavor in my cider... What is the best method to do this. ? I think I'm going to add some cedar slats to my secondary? Cedar is very strong so I am not going to use too much But does anyone have any recommendations on this kind of thing?


P.s, When I nail down the recipe for my Apple cedar cherry cider I will let you guys know... I think it's going to be a HIT!


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Old 12-10-2012, 10:17 PM   #2
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You can buy wood peices and chips at brew stores.


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Old 12-11-2012, 01:33 AM   #3
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Quote:
Originally Posted by Bluespark View Post
You can buy wood peices and chips at brew stores.
No one seems to have cedar
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Old 12-11-2012, 01:51 AM   #4
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You're probably not gonna find cedar chips for brewing, but if you find cedar chips you can re-purpose them by sterilizing them by steaming them on the stove with a vegetable steamer or in a pressure cooker.

Also, most oak additives are toasted. I'm sure if you do a search you can find a tutorial. I seem to recall some people doing it in the oven and others on the grill.

Alternatively, maybe try boiling them in water to extract the flavor and add the resulting tea in small amounts.
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Old 12-11-2012, 01:53 AM   #5
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I'd find a cheap cedar cigar box off eBay and chip it up..
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Old 12-11-2012, 03:30 AM   #6
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What about some apple or cherry wood?
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Old 12-11-2012, 03:35 AM   #7
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Do you own any hamsters?
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Old 12-11-2012, 08:18 AM   #8
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cedar and apples... hmmm... well, let us know if it's good. i did my first oaked semi-sweet cider last year, loved it, repeated it this year, just added the oak last week. i do the old microwaved chips trick- coffee cup with a splash of water and french medium toasted oak from the brewing supply place, microwave a minute until it's boiled/steamed (the chips aren't under water, just wet), then chips and water all into a carboy (after cooled for a minute or two) and rack cider in. i only rack once, so it sits on that oak for the couple of months until i keg/bottle. i use 2 g chips per liter, but that's pretty arbitrary and probably depends on the relative surface area of the chips
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Old 12-11-2012, 03:18 PM   #9
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I've oaked a couple batches and have found the oak is far too strong even after aging it for 10 months. I love the oak taste but haven't figured out a way to keep the wood flavor from overpowering the rest of the concoction. Would it be wise to briefly boil the wood to remove some of the flavor?

Cedar could be interesting. Ill have to drink some cider while smelling some cedar to get an impression.
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Old 12-11-2012, 03:30 PM   #10
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One of our members has cedar for this purpose for sale.


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