scott.campion
Member
- Joined
- Sep 20, 2021
- Messages
- 17
- Reaction score
- 6
I’ve just successfully distilled some cider into apple brandy, and am wondering if anyone had recommendations for next steps. I’m planning to leave half raw and attempt to oak/age the rest into pseudo calvados, using charred oak cubes/strips/something in mason jars. Has anyone done this? Thoughts on amount, type of wood, and char? Amount of time? I’ve got a little more than 2 gallons total.
The raw is quite nice, but I’m insanely biased from seeing it develop from wild apples on the trees to distilled spirits.
The raw is quite nice, but I’m insanely biased from seeing it develop from wild apples on the trees to distilled spirits.