NC_Buckeye
Member
This is my second year of cider making and tried something new, now I'm second guessing myself. I did some research and could not get a clear answer, so time to pick you brains.
Recipe idea is from Woodchuck fall cider
3 gallon batch, fresh pressed apples uv treated
1 pound dark brown sugar
1 1/2 tablespoon fresh ground nutmeg
4 cinnamon sticks
White Labs WLP775 English Cider Yeast
SG 1.068 FG 1.000
5 days in primary fermenter/ will back sweeten
Here’s my second guessing....hardwood apple chips!? My thought was to add a little woody flavor and maybe maintain/add some of the apple flavor.
Once everything was in place, I "roasted" the chips in the oven for about an hour, then allowed to cool and add to the mix.
This morning I took a reading and set to cold crash, so of course I had to have a sample. Taste great, hint of cinnamon in the end, not too sure on the nutmeg, but did not have the harshness of green cider. The ABV should be about 8.9%.
After all of this my question is, do you think the woodchips absorbed some of the alcohol?
Recipe idea is from Woodchuck fall cider
3 gallon batch, fresh pressed apples uv treated
1 pound dark brown sugar
1 1/2 tablespoon fresh ground nutmeg
4 cinnamon sticks
White Labs WLP775 English Cider Yeast
SG 1.068 FG 1.000
5 days in primary fermenter/ will back sweeten
Here’s my second guessing....hardwood apple chips!? My thought was to add a little woody flavor and maybe maintain/add some of the apple flavor.
Once everything was in place, I "roasted" the chips in the oven for about an hour, then allowed to cool and add to the mix.
This morning I took a reading and set to cold crash, so of course I had to have a sample. Taste great, hint of cinnamon in the end, not too sure on the nutmeg, but did not have the harshness of green cider. The ABV should be about 8.9%.
After all of this my question is, do you think the woodchips absorbed some of the alcohol?
