*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Spices in the Secondary
Reply
 
LinkBack Thread Tools
Old 10-17-2013, 07:35 PM   #1
jsDC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Washington, DC
Posts: 39
Liked 5 Times on 4 Posts
Likes Given: 1

Default Spices in the Secondary

I have a cider that I've recently moved over to a secondary.

OG: 1.051 and FG: 1.002

I'm thinking of adding some cinnamon before I prime and bottle. Can I add a stick or two straight in? Should I be concerned about microbes on the cinnamon bark or is there enough alcohol present that it shouldn't be an issue?


J.S.

ps: I've learned so much from reading this forum. Thanks to everyone for the advice you've contributed over the years.

__________________
jsDC is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 09:55 AM   #2
Bauerbrewery1989
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 198
Liked 14 Times on 11 Posts
Likes Given: 3

Default

If you added it right before bottling, I don't know how much flavor you would really get. Personally, I use ground cinnamon, because for me, its easier to judge how much to put in the batch.

From what I've gathered, submersing the sticks in vodka should sanitize it, but you would need time to let it sit in the cider for it to extract a good amount of flavor.

__________________
Bauerbrewery1989 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 11:37 AM   #3
tomb1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 34
Default

Last fall I did 3 batches w/ Cinnamon. 2 long sticks in 3 gallons for 2 weeks in secondary was hardly noticeable. 4 sticks was better. 8 sticks was like cinnamon juice, still have 30 bottles of that laying around. Did not sanitize, read somewhere that cinnamon is naturally antimicrobial, not sure that is 100% correct.

__________________
tomb1 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 11:45 AM   #4
ROLLTIDE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Byron, Georgia
Posts: 98
Liked 7 Times on 6 Posts
Likes Given: 6

Default

I use stick cinnamon all the time. Yes, it is antiseptic. However, I found steeping the sticks for about 20 minutes before adding to secondary is a much more efficient way to get the flavor out of them. This current batch I tried steeping some ground Saigon cinnamon into the primary.....we'll see how that goes.

__________________

You're not drunk if you can lie on the floor without holding on. -Dean Martin-

ROLLTIDE 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
Mulling spices in secondary? McDingleberry General Beer Discussion 3 11-23-2011 10:28 PM
Adding spices in secondary ToastedPenguin Fermentation & Yeast 2 08-10-2011 12:15 PM
Dry spices in the secondary? mountainbrewdude General Beer Discussion 2 07-13-2011 12:51 AM
Adding spices to the secondary BearsWickedBrew Beginners Beer Brewing Forum 4 10-10-2008 11:54 PM
steeping spices in secondary? Festhaus Cider Forum 2 09-15-2005 02:03 AM