this_is_my_username
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Hi all, I'm new to this forum but working on my 4th batch of cider. In the past ive had some pretty one note and bland end products made from sweet cider with sugar added and using lalvin k1-1117 champagne yeast.
This year I've decided to do some things differently for a more complex flavor.
So far, I've pitched the lalvin yeast in with 5 gallons of sweet cider and 2 pounds of crushed cranberries. I plan on leaving this brew in primary for 4 weeks total before racking to secondary.
My questions are about what I should do next. I want to oak the cider with 2 oz of medium toast American oak cubes for 4 weeks. I can do this immediately in secondary and bottle OR I can bulk age for a few months and then add oak for the prescribed time.
I plan on fermenting dry and adding 5 oz of dextrose for bottle conditioning.
Is there any reason I would want to bulk age as opposed to aging in the bottles?
This cider likely wont be drunk until next year regardless of process.
Pics are last years blandish cider and this years primary ferment.
Thanks in advance
This year I've decided to do some things differently for a more complex flavor.
So far, I've pitched the lalvin yeast in with 5 gallons of sweet cider and 2 pounds of crushed cranberries. I plan on leaving this brew in primary for 4 weeks total before racking to secondary.
My questions are about what I should do next. I want to oak the cider with 2 oz of medium toast American oak cubes for 4 weeks. I can do this immediately in secondary and bottle OR I can bulk age for a few months and then add oak for the prescribed time.
I plan on fermenting dry and adding 5 oz of dextrose for bottle conditioning.
Is there any reason I would want to bulk age as opposed to aging in the bottles?
This cider likely wont be drunk until next year regardless of process.
Pics are last years blandish cider and this years primary ferment.
Thanks in advance
