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Old 03-01-2013, 03:01 AM   #11
Verge
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Jan 2013
Liverpool, Nova Scotia
Posts: 21


Interesting idea. As they're medium toast, I assume there is some room there for further development. I bet soaking them in the bourbon or even a very peaty scotch would also impart some interesting flavours, reminiscent of using an old distillery barrel to age the cider.


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Old 03-09-2013, 02:11 PM   #12
HopHeaven
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Jun 2012
Newark, NJ
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Ahh I'm a bit nervous. I was on vacation the past week and I figured it'd be time for racking onto my oak chips when I got back. Pulled off the paper bag covering my gallon jug and...the airlock was on the floor! The good news is that the cider is clear and nothing is growing in it. I'm hoping that before it came off that it had fermented all the way out and the alcohol was protecting the cider from bugs. The paper bag ensured that no dust got in. I'll be tasting a sip before I rack it just to make sure I don't have vinegar. Then I just have to figure out how much oak chips to use( think I'm going to soak them in some red wine first for flavor/sanitizing purposes)


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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

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Old 03-09-2013, 06:57 PM   #13
HopHeaven
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Jun 2012
Newark, NJ
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Ok so I decided I'm going to use .22 oz of oak chips that I'm currently soaking in Pinot nior wine. Debating whether I should dump the wine in with the chips
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 03-10-2013, 05:49 PM   #14
Verge
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Jan 2013
Liverpool, Nova Scotia
Posts: 21


Wine and cider, eh? That should be interesting. I'm sure the flavour carried from the wine to the oak on its own would be sufficient to add character.

Mine is ready to bottle. I'm just waiting for some more bottles to free up... I seem to have more beverages than space to put them at the moment.
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Old 03-25-2013, 01:53 AM   #15
Verge
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Jan 2013
Liverpool, Nova Scotia
Posts: 21


Well, they're finally bottled! Two weeks to go and we'll see the results.
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Old 03-25-2013, 03:32 AM   #16
HopHeaven
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Jun 2012
Newark, NJ
Posts: 183
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Can't wait to hear how it tastes. Racked mine off the oak today, tasted pretty oaky and good! Was going to back sweeten but I'll be away for a week so am going to wait. Did you sample any at bottling?
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 06-08-2013, 09:36 AM   #17
pkrath84
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Jan 2013
Yorba Linda, CA
Posts: 397
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How did these turn out? I just bottled 5 gal of apfelwein after 3 months. All I did was back sweeten to taste for SWMBO but it's too sweet for my taste. Good news is I have another 5 gal ready to go that I made at the same time just for this reason.

I steeped some english tea in my glass and it made a world of difference, so I thought I might do half batch with tea and half on oak.



 
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