Adding oak sticks to cider

[DavieW]

Looking for some advice on the addition of some oak to a batch of fresh pressed apple juice.
Being a joiner, I have plenty of pieces of oak, mainly American white. I’ve also read about toasting the oak.
Should I add a stick to the must before fermentation or after, and what size or quantity.
Having not done any cider before, I’m keen for any advice, so I don’t screw up the taste of the batch.
Also my first batch, I added a mug of strong tea for added tannin. Would I not bother with that if I’m using oak.
And the final question is, when using oak is there any preference in the yeast. Ie champagne or cider
All advice appreciated

 

[Cwrw666]

My advice, for what it's worth, is to just ferment the apple juice straight. Nothing added. Just use a proper cider yeast as it imparts fruity apple flavours. Beer yeast works but doesn't add any fruit flavours.

 

[Graz]

Interesting thought for a batch of turbo cider in future. I'd probably add some of those toasted oak chips that you can buy from home brew shops.

 

[DavieW]

I am doing a batch with no additions and cider yeast. Doing 4 in total. 1 with no addition, 1with champagne yeast,1 with strong tea and 1 with oak. Just want to compare taste between them. I like Henry Weston vintage cider. So trying different variations to get close to that taste. It’s abv is about 8.4, so doing the last batch with added sugar.