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Old 11-15-2008, 04:23 PM   #1
BassettWrangler
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Default Ground Cinnamon?

my apflewein is fermenting for 2 weeks now, I was thinking of adding some spices? Has anyone added ground cinnamon? if so how much and when? My thought was to add in the bottom of my bottling bucket before i transfer and bottle then let the cinnamon do its work while it ages? also any other spices anyone has added?
my batch was
5gal meijer brand cider
2 lbs corn sugar
o.g. 1.065 2 weeks in 1.050 g
Lavlin k1 yeast



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Old 11-15-2008, 05:54 PM   #2
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impossible to get rid of afterwards, the taste gets sort of funky after a while and frankly the beverage doesn't need it.



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Old 11-15-2008, 06:58 PM   #3
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If you want a cinnamon flavor, I HIGHLY recommend using sticks and not powdered. My experience with powdered spices was poor. They tend to form films and jelly like thickness, plus it is harder to control the level of flavor they impart. I would say, rack your apfelwein onto a stick or two per gallon, and then taste it every week or so. When it is the perfect balance, go ahead and rack off the sticks, let it clear and bottle away.

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Old 11-15-2008, 07:15 PM   #4
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I agree. NO ground spices. Use stick cinnamon. Just remember alittle goes a long way

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Old 11-16-2008, 12:25 AM   #5
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Quote:
Originally Posted by Tusch View Post
If you want a cinnamon flavor, I HIGHLY recommend using sticks and not powdered. My experience with powdered spices was poor. They tend to form films and jelly like thickness, plus it is harder to control the level of flavor they impart. I would say, rack your apfelwein onto a stick or two per gallon, and then taste it every week or so. When it is the perfect balance, go ahead and rack off the sticks, let it clear and bottle away.
Thanks, I wouldn't of guessed powered would be so nasty, but i understand that using sticks would be more controlled. thats what i will do if i plan on going down this road... I have to test the finished product before i decide if or not to add anything.
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Old 11-19-2008, 06:21 PM   #6
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Two weeks in it only went from 1.065 to 1.050?

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Old 11-19-2008, 07:32 PM   #7
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i agree that whole spices tend to give a better character in general.

another method is to steep spices (ground or cracked whole) in a small amount of vodka for a month or so and then run it through a coffee filter. be sure to measure everything so it's repeatable.

you can then experiment with, say, a cup of cider and a few drops of the spice vodka (you can use a syringe if you want to be really exact). once you find the right amount, just scale up and add the vodka to the carboy, keg or bottling bucket next time.

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Old 11-25-2008, 12:11 AM   #8
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Quote:
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Two weeks in it only went from 1.065 to 1.050?
Yeah, Ive been questioning it myself... its bubling but seems real slow, I added some yeast nutrient 11/21 it took off for a few minutes the yeast cloud surfaced then fell now its at the same 1 bubble every 12-15 sec
its now at 1.045. I can see bubbling going up the sides of the carboy that seems to be the only real quick action going on.

anyone got any ideas? I was hoping to have it done by Christmas but it seems slow. I'm thinking of forgetting it for a while. Maybe It will be ready for Ice Fishing season??
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Old 11-25-2008, 12:21 AM   #9
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I'm thinking of forgetting it for a while.
Bingo.....
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Old 12-03-2008, 11:45 PM   #10
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Well i have left it alone for over a week, I checked it th my hydrometer again and no change. Should I re-pitch? or keep waiting? I have read in another thread not to use an airlock for Wine? Could this be the result? I was thinking of re-pitching and adding more yeast nutrient?

Im just looking for some encouragement or direction I guess.



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