So, time got away from me and my cider sat in the carboy for about 4 weeks, instead of +/-14 days. I made the cider according to the recipe, prior to the update, with 5.25 gallons of Trader Joe's 100% Fresh Apple Juice, 2lbs of dextrose, and 2 packets of Nottingham yeast. I bottled it last Sunday,November 18th, with 3 cans of apple juice concentrate and the caramel sauce per the updated recipe. I didn't have a soda pop bottle handy, so I started to test the bottles as of yesterday, so I wouldn't get any bottle bombs. I am noticing little carbonation as of today. My question is, could the long period, 4 weeks, sitting in the carboy affect the carbing? ie: little yeast viability. Or should I just wait, testing bottles each day, until I believe its carbed to the right level?
Secondly, I made the caramel sauce according to the updated recipe using cinnamon flavoring/extract I got from Whole Foods. I noticed, like the cinnamon spice people have talked about in the forum, that it didn't really incorporate into the caramel sauce. Is there a certain type of cinnamon extract to be used? Or is there a different method I should try? Here are some pictures. One of the cinnamon flavoring/extract I used and of the cider, as of today, with the flavoring oil separating.
Any advice or tips would be greatly appreciated. Thanks for your time and knowledge! Cheers!