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Old 01-20-2007, 10:36 PM   #1
britishbloke
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Default Cider and cinnimon sticks?

I thought about adding some cinnimon sticks to my cider batch today.

I added 7 sticks to 6 gallons.

Will that give flavor to 6 gallons?

Also I added Red Star Montrechet yeast (rehydrated it) and its a creamy layer on top of the cider now for an hour.

I dont remember that happening on the other batchs I made is that OK?

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Old 01-21-2007, 11:34 AM   #2
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WAY too much cinnamon for my personal taste so if you like it you'll be fine!

The 'creamy' coating is fine - Don't worry.

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Old 01-21-2007, 12:57 PM   #3
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These cinnamon sticks were super cheap so im assuming they arent as strong.

Hopefully I didnt mess the batch up.... Been 13 hours now and I keep looking to see if its starting to ferment yet.

So in patient.

And hopefully if I secondary it sooner the cinnamon wont affect it too badly.

I didnt smash up the sticks so it shouldn't be as flavorful...

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Old 01-22-2007, 11:47 AM   #4
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Quote:
Originally Posted by britishbloke
These cinnamon sticks were super cheap so im assuming they arent as strong.

Hopefully I didnt mess the batch up.... Been 13 hours now and I keep looking to see if its starting to ferment yet.

So in patient.

And hopefully if I secondary it sooner the cinnamon wont affect it too badly.

I didnt smash up the sticks so it shouldn't be as flavorful...
Personally, I'd be really careful. Sample that thing with a thief religiously! Cinnamon in that form can remain strong for a long time even though it may appear to have little aroma. Once it sits and rehydrates you will begin to draw a lot of flavor out of that bark! If you hit the flavor with the sample, rack it off immediately. That is how I'd go about it.
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Old 01-22-2007, 11:58 AM   #5
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Do you think by smelling the airlock that that also could tell you if its getting strong?

It smells nice right now.

Maybe in a few days sooner than id normalling ill secondary it into another 6.5 carboy.

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Old 01-22-2007, 12:22 PM   #6
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Quote:
Originally Posted by britishbloke
Do you think by smelling the airlock that that also could tell you if its getting strong?

It smells nice right now.

Maybe in a few days sooner than id normalling ill secondary it into another 6.5 carboy.

No. Because taste and smell can be very different things...
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Old 01-22-2007, 12:45 PM   #7
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Doh, it's early. I reread this and now realize you are just beginning your primary ferment. I would do this....get something long that you can sanitize and take some of those out. Like Caplan said, that amount of Cinnamon is most likely way too much and you are most likely going to overpower the batch. With the way cider is so simple on it's own, most likely any flavor additions are going to be very apparent.

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Old 01-22-2007, 12:56 PM   #8
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boy o boy thats pretty deep........ I'm not sure what I could use.

Maybe a closes hanger......

Couldn't I just siphon it into a different primary?

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Old 01-22-2007, 01:07 PM   #9
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Quote:
Originally Posted by britishbloke
boy o boy thats pretty deep........ I'm not sure what I could use.

Maybe a closes hanger......

Couldn't I just siphon it into a different primary?

I had thought about this, but you might have to repitch? I don't know, we need somebody with a little more experience in these matters.

Don't get me wrong, I don't think your idea to add Cinnamon is a bad one. I think it is great to experiment. I just think your amount sounds high and I wouldn't want you to ruin a batch. Unless of course you really like strong Cinnamon flavor.
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Old 01-22-2007, 05:02 PM   #10
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I do have an extra couple of montrechet? wine yeast.....

With my limited understanding I would believe there would still be a fermentation happening if I siphoned it out of the cinnamon mix........

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