Started tasting the aged cider at around 5 weeks. The instructions for the oak barrel said that the first batch would age more quickly.
they were right at 6 weeks it was perfect, at 6 weeks and 2 days it was a little too smokey, for some, I like it.
The aged cider is crisp, dry, and smokey. It has the aroma of an aged whisky but the lightness and drinkability of a cider. although more recent experiments with Honey have lead to a Cider/Mead that I like better than the Oak Aged Cider alone, the flavor and drinkability, look, and smell of the Oak aged cider, is such that I will be doing another batch very soon.
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