What kind of experiences are out there with using oak and/or whisky in the secondary for a cider?
I am thinking of going the Graham's English Cider, I feel that the acid and tannins would pare well with the whiskyoak flavors.
Alternatively I was thinking of using Edwort's Apple Wine recipe. Since it's a fairly clean tasting cider I would be able to get a better idea of what the whisky/oak flavors contribute.
Any thoughts or advice here?
I am thinking of going the Graham's English Cider, I feel that the acid and tannins would pare well with the whiskyoak flavors.
Alternatively I was thinking of using Edwort's Apple Wine recipe. Since it's a fairly clean tasting cider I would be able to get a better idea of what the whisky/oak flavors contribute.
Any thoughts or advice here?