I had a wood-aged apple cider experiment go WAY wrong and I think the culprit is bacteria still in the wood. I've been told to bake wood chips, or to steam them. What are your most tried and true solutions for making sure my problem doesn't happen again? (This being "unflavored" wood).
Also, does soaking the chips in liquor sanitize them? Does leaving the chips in Maker's Mark or JD sanitize them or do they still need to be clean before being placed into the liquor.
All answers are always appreciated. Thanks HBT cumminty.
Also, does soaking the chips in liquor sanitize them? Does leaving the chips in Maker's Mark or JD sanitize them or do they still need to be clean before being placed into the liquor.
All answers are always appreciated. Thanks HBT cumminty.