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wood chips in cider

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gazzagahan

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hello cider heads, apologies if this has been addressed elsewhere, but how many grams of smoked wood chips should i be adding to a 20 litre batch of fermented apple juice prior to bottling.

all the advice I've read around this has been a bit vague on detail.

cheers!
gaz
 

Airgead

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That really depends on how much you like the taste of smoked wood chips in your cider...

I don't oak my cider but I do oak meads with oak dominoes. I usually use 2 for a 5l bath and and a proportional 10 for 25l. I leave the batch on oak for up to 6 months to develop the flavours. A little for a long time is better than a lot for a short time.

How that translates to cider I'm not sure.

General rules are - use a little. it's easer to add more than take some away. Slow and steady. Taste often and adjust as necessary.

Cheers
dave
 

barls

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like dave i find the smaller the size of the wood the quicker it infuses. so chips have a time frame of weeks where staves and dominos have months/years.
also the quicke infuses sometime it can leave a one dimensional character in there and be a bit harsh.
 

malt junkie

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like dave i find the smaller the size of the wood the quicker it infuses. so chips have a time frame of weeks where staves and dominos have months/years.
also the quicke infuses sometime it can leave a one dimensional character in there and be a bit harsh.
The one dimensional harshness will eventually smooth out to a degree but that will take months/years. Either way oaking a beverage well takes time.
 

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