[kraftwerk]

Hey all, just wondering if anyone has experience with oak aging cider. I'm on my 4th batch which I plan to fine with gelatin and age on oak. I'm thinking a light French oak spiral would work nicely. Assuming the cider dries out well I think it would resemble a sparkling white wine. Is this a good idea or should I skip it all together?

[morticaixavier]

sounds like a good idea to try at least.

[cornershot]

I oaked a cider a couple years ago with some medium toast French oak chips. It was fantastic. Best cider ever.

[1vertical]

You could insure it resembled sparkling wine by adding sugar and or yeast back to the
cider at bottling time. Just be sure to use heavy (champagne) style bottles.  As for the
Oak ageing, try it and report back to us....what the heck....especially if you like the flavors
that oak brings to the flagon.  Methinks back in the day this was NOT unheard of....

[kramerog]

I think the 1-spiral will be very strong b/c cider has a more delicate flavor than the typical homebrewed beers.    You could do a 1/2 spiral and add the second 1/2 after tasting if you want more oak.  Personally, I'm not big on lots of oak.

[mabrungard]

McClure's Orchard in Peru, IN does make an oaked aged cider. It is very nice. Go for it.

[tschmidlin]

I've had a couple of good oaked ciders, but never made one.  My neighbor made one with American oak he soaked in bourbon - it was excellent.  i think it's a great idea.

I would recommend tasting it frequently though, so it doesn't end up over oaked.

[redbeerman]

I would recommend tasting it frequently though, so it doesn't end up over oaked.

^^^^^^^^^ This is important.

[kraftwerk]

Sounds good. Thanks for the ideas. Anyone have experience using Biofine with beer, wine or cider? I work at a brewery and we have a little extra laying around from one of our contract brews. I'd like to use it if it will give me a bright cider.