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
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