hard cider w/oak flavor
- Thread starter jimwitt
- Start date
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Yep. I'm going to assume you got your oak at a brew store? If you got it from your back yard, make sure it's dry! Lol.
I had to buy some chips that I soaked in whiskey for a barley wine I made. Added some chips to a cider I am botteling today. I'm hoping its awesome. I've read a little goes along way, so be cautious!
I had to buy some chips that I soaked in whiskey for a barley wine I made. Added some chips to a cider I am botteling today. I'm hoping its awesome. I've read a little goes along way, so be cautious!
Mmmmm. Let me know how it turns out. I bet it is a ton better than my store bought stuff.
When I bottled my cider today, I was really impressed. I think it is my best to date, but the wife said it isn't.....hmmm....but, I think with age, carbonation, and cold, she will change her mind!
But- I think I will always use wood chips with cider. It seems to give it an earthy warmth.
When I bottled my cider today, I was really impressed. I think it is my best to date, but the wife said it isn't.....hmmm....but, I think with age, carbonation, and cold, she will change her mind!
But- I think I will always use wood chips with cider. It seems to give it an earthy warmth.
LeBreton
Well-Known Member
For more complex flavors, try lightly toasting your dry, aged oak. If you want more smoke flavor, like a bourbon, you can char the wood.
silverbacklog
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Dry heat for a sustained period of time....... Like your oven would do the trick.
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