I have started Batch # 2 of our 2013 apple crop cider.
For this batch I plan to age 1 gallon of it on bourbon soaked french oak chips, another gallon with some cherry juice, and the rest just bottle.
Threw in 5 Campden tablets 4 days ago, and let it rest in the garage.
Then Brought it inside and brought the temperature up to 72 degrees before pitching a vile of White Labs Cider Yeast.
Right After pitching
3 hours later and we have a bit of activity.
8 hours after pitching we have nice fermenting already happening.
For this batch I plan to age 1 gallon of it on bourbon soaked french oak chips, another gallon with some cherry juice, and the rest just bottle.
Threw in 5 Campden tablets 4 days ago, and let it rest in the garage.
![](https://proxy.imagearchive.com/02a/02a94d7a752b36f5768f79ed0bdde9d6.jpg)
Then Brought it inside and brought the temperature up to 72 degrees before pitching a vile of White Labs Cider Yeast.
Right After pitching
![](https://proxy.imagearchive.com/867/867aa15838348641281245be21af1f8a.jpg)
3 hours later and we have a bit of activity.
![](https://proxy.imagearchive.com/065/06555cdeea26f2727c7a89299ae17784.jpg)
8 hours after pitching we have nice fermenting already happening.
![](https://proxy.imagearchive.com/202/2029cb6e0a1a6df82dba5bd61a77769b.jpg)