Originally Posted by wabber
Would you've able to post that recipe at all? It sounds very interesting.
Treat the cider like a mead and add nutrients.
He recommends back sweetening at about 10%
5 gal apple juice
1/2 tsp Fermaid-K + 1/4 tsp DAP
1 tube WLP500 Trappist yeast
2 oz oak chips soaked in enough bourbon to cover them
5 campden tablets + 4 tsp potassium sorbate
Brew as normal with apple juice. Ferment all the way out.
Pour off and reserve bourbon and add oak chips to fermenter.
Age on oak for at least 2 weeks.
Keg, stabilize, and backsweeten as usual, adding about half of the reserved bourbon (to taste).