cinderbike
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- Sep 10, 2010
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Went out to Oak Glen, CA this Saturday to pick up some 1-gallon jugs of fresh-pressed cider. I also picked up a 10# bag of Winesap apples that I ran through the (meat) grinder and pressed the juice out to add some tartness and tannins to the cider (which almost all cider seems to lack these days, I think us Americans prefer sweet cider).
OG of 1.054 and in goes the WLP775 yeast. I'm going to some experimental batches and post results here:
1. Batch 1, I will simply ferment to dry and bottle.
Batch 2 will get some aging on American medium+ oak.
Batch 3 will be aged on some Apple wood from the same orchards in oak glen, toasted to medium.
I will probably prime all 3 and carbonate them, but it will be interesting to see how aging with Applewood tastes.
OG of 1.054 and in goes the WLP775 yeast. I'm going to some experimental batches and post results here:
1. Batch 1, I will simply ferment to dry and bottle.
Batch 2 will get some aging on American medium+ oak.
Batch 3 will be aged on some Apple wood from the same orchards in oak glen, toasted to medium.
I will probably prime all 3 and carbonate them, but it will be interesting to see how aging with Applewood tastes.