Ooooh, I love the looks of that. Care to give the recipe for the "Recipe of of the Month" for the newsletter?
I can try. It was more of a work of art though.
Cascade Sippin Cider (~7.8% ABV)
- cut 3/4”x3/4”x5” oak staves from a used bourbon barrel stave. Roast @ 375*f for ~2 hours. Char with torch. Rinse and stuff in a quart jars and soak in 100 proof bourbon until staves sink. When adding staves to cider, add a little of the blackened bourbon.
- 5 gal 1.050 OG juice from fresh pressed cider apples with 5 crushed campden tablets, let sit for a couple days
- kick 1.050 OG to 1.055 with equal parts of white sugar and brown sugar, oxygenate and add .5 tsp of yeast nutrient, pitch EC 1118 yeast and primary ferment for 2 weeks
- rack to secondary @<1.000 SG, add ~8 bourbon soaked oak staves for 1 month
- rack to keg, cool to 35*f, carbonate @ 8 psi, add ~8 bourbon oak staves for 1 month
- add ~8 more bourbon oak staves for about three weeks (or longer)
- rack to keg
- add a little vanilla extract and 4 oz brown sugar to back sweeten.
- sip, sip, sip and enjoy!
sorta like brewing owning a pool it seems your cleaning it twice as much as using it...
