I’m new to cider and was wondering what effect oak (cubes of french, medium toast) will have on cider. Is it similar to mead or wine, adding some depth, spice, or caramel; or will it produce mostly off flavors which I have heard can happen with beer?
Recipe:
5 gal local fresh cider (cold-past)
2 cups brown sugar
2 pints water
champagne yeast
3/4 tsp energizer
2 1/4 tsp ferm K
4 tsp pectic enzyme
OG=1.053, projected ABV of 7.4
Planned on adding recommended amount for wine to secondary.
I would first boil the oak about 5 times in fresh water each time to get rid of the harsher oak compounds. Otherwise oak can be pretty overpowering, depending on how much is used. But I am interesting in trying the oak thing in a cider one of these days as well.