Oak Aged Cider

[BRGriffith]

Hello all!

I've been making wine for quite a while now, and lately I've gotten interested in making cider to have something nice to drink while my wines age. I'm planning on doing a carbonated, oak aged cider bottled like champagne.

I recently tried Angry Orchard's Strawman and loved it, so I want to do something similar. Here's my tentative plan:

5 Gallons:
-5 1/2 Gallons Apple Juice (For Racking Purposes)
-2 Pounds Brown Sugar
-3 Teaspoons Yeast Nutrient (Staggered Addition)
-1 Pack Lalvin EC-1118
-Specific Gravity: 1.065
-Ferment Dry FG: ~0.990
-Rack After Primary Onto 3 Oz. Med+ American Oak (I Like Oak)
-Let It Age ~3 Months
-Prime For 750ML Champagne Bottles To Carbonate

My question is this: If I let this age for that long, will the yeast still be able to eat the priming sugar to carbonate in the bottle, or is that too long to leave it?

Any help, comments, or suggestions are welcome.
Thanks for reading! Cheers!

 

[Archer]

That champagne yeast you plan to use will easily still be able to carbonate after that time. BTW, your receipe won't taste like the AO you love, but that may be a good thing.

 

[BRGriffith]

Lol, I take it you aren't a big fan? I certainly don't mind that it won't taste the same, I had planned more to mimic the presentation and the convenience of bottle carbonating since I don't have a kegerator. It's definitely good to hear that I'm worried about nothing.