Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > experiement turned out horrible

Reply
 
LinkBack Thread Tools
Old 11-28-2008, 05:53 PM   #1
felix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Similkameen Valley, BC, Canada
Posts: 102
Default experiement turned out horrible

in my opinion the culprit is the cinnamon (see signature). I tasted one of the 2 gallons and it has an horrible smell. Didnt even try to taste it. It wasnt so much like a moldy or vinegary smell, more like when my gf tried to make a apple-cinnamon bread and turned out real weird. Is the idea to use cinnamon at racking instead of primary? Was 1 stick per gallon too much? Maybe the cinnamon wasnt heated enough during the melting of honey and sugars and some bacteria was left in the cinnamon/honey/sugar? Also, i've read somewhere that what we buy as "cinnamon" is really just another, cheaper plant?
thanks in advence for any input on that!

__________________
Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
felix is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2008, 09:08 PM   #2
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,280
Liked 7 Times on 7 Posts

Default

Oils from cinnamon families can mess with fermentation, and when I use it, it is one to two sticks at the most for a 5.5 gal batch of mead / cider, and added after primary fermentation is done. Helps retain the flavor.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2008, 09:25 PM   #3
felix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Similkameen Valley, BC, Canada
Posts: 102
Default

thanks for this precious info
i had a feeling i was overdoing the quantity, but the GF loves cinnamon and wanted it strong.
lesson of the day: never listen to a grrrl while fermenting stuff.
i suspect women to be behind such concepts as "backsweetening" and "vanilla stout". hehehe just kidding.

__________________
Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
felix is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2008, 12:31 PM   #4
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

You are correct in thinking that most cinnamon sold in the US is not cinnamon, but rather a spiced named "cinnamon" if you know what I mean. It is primarily Indonesian cassia, which has sweeter flavor, less spice, and lower oil content than real cinnamon, such as Saigon.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2008, 05:24 PM   #5
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,577
Liked 756 Times on 530 Posts
Likes Given: 1998

Default

+1 on what Tusch said. You can tell the difference between cassia & cinnamon (Ceylon cinnamon) by the thickness of the curl. Meaning cassia is thicker & stronger than true cinnamon; true cinnamon is thin & will usually crumble easily with just finger pressure, it's brittle & usually lighter in color. Hope you find this info useful. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2008, 07:29 PM   #6
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,280
Liked 7 Times on 7 Posts

Default

I think that batch would be a prime candidate for blending into another batch to make say 4-5 gallons total for a still heavily spiced mead.
I don't know about other people, but just a hint of the spices is my goal, if I can actually taste them then its too much and often overpowering.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
why are kit instructions so horrible ? yeasty Beginners Beer Brewing Forum 36 05-06-2011 09:53 PM
Hefe 5 Fruit Experiement Spludge General Techniques 18 06-08-2009 06:14 PM
Horrible smell cheese9988 Beginners Beer Brewing Forum 14 02-15-2009 05:53 PM
my homebrew gives me HORRIBLE gas. BeerPressure General Beer Discussion 51 07-19-2008 09:08 PM
A horrible HBS experience bulldogxray General Beer Discussion 4 11-29-2007 08:11 PM