I've used French oak chips to age mead and it worked very well. But as you said, a little goes a long way, surprisingly so. I used about 2 oz. for a gallon of mead for 3 weeks and it imparted some nice smoky flavors and tannins. So I would say just be careful and experiment to find the right amount and time to get the flavors you're after. This can liven up a mead, wine or beer that is okay, but just kind of simple in taste.
Worth mentioning that ascorbic acid is also called... vitamin C, which makes your beer sound even healthier. LOL. I wouldn't add acidity (ascorbic or otherwise) to darker beers, as the darker roasted malt already add certain acidity by nature, that you may need to naturalize. however, in lighter and definitely in hoppy beers, ascorbic acid will help reduce or inhibit oxidation as well which will keep the beer fresher longer and with better color.
I've used French oak chips to age mead and it worked very well. But as you said, a little goes a long way, surprisingly so. I used about 2 oz. for a gallon of mead for 3 weeks and it imparted some nice smoky flavors and tannins. So I would say just be careful and experiment to find the right amount and time to get the flavors you're after. This can liven up a mead, wine or beer that is okay, but just kind of simple in taste.
@@MarkMcMillen2112 totally agree!
Worth mentioning that ascorbic acid is also called... vitamin C, which makes your beer sound even healthier. LOL.
I wouldn't add acidity (ascorbic or otherwise) to darker beers, as the darker roasted malt already add certain acidity by nature, that you may need to naturalize.
however, in lighter and definitely in hoppy beers, ascorbic acid will help reduce or inhibit oxidation as well which will keep the beer fresher longer and with better color.
Ooh interesting!! Thanks for the information