Today I added the 4 oz of lightly toasted American oak chips that were soaking in Maker’s Mark to the cider. I’m going for a barrel-aged kind of flavor with a hint of bourbon, hopefully not overwhelming. I poured off (I know, sad) most of the bourbon before the chips went in. We’ll give them a week, taste it, and see how it turns out. If it’s done, it’s into the bottles.
This one will be interesting.