We made a batch of oaked cider using toasted oak chips. At the time of bottling the level of oak was nicely balanced and pleasant. 6 months later there is a nasty off flavor, reminiscent of cork taint; to the point that we are going to have to discard those bottles.
I understand that TCA can be present in barrels and by extension in oak chips. I'm surprised though, that the effect would only show up with such a delay. Has anybody else experienced such a time-delayed onset of off-flavors with oak chipped cider?
We did not do any pre-treating of the chips, e.g. boiling or soaking in vodka. Now I wonder if that might have helped prevent this issue.
Patrick
1785 Cider