Originally Posted by billc68
Interesting... but then do what? if the cinnamon is just right, do I rack it and remove the sticks or what?
I put in more than I thought necessary assuming some of it would settle out.
Yeah - remove them somehow
. Assuming they're already in there loosely, perhaps use some long chopstick sort of maneuvering or tongs or suction...? Hopefully you won't have to rack just to get 'em though.
A few ways people do it is to put whole spices (not ground) in a bag of sorts (tea bag, nylon mesh bag, hop sock, whatever) or tie a string around the cinnamon stick. Then drop it in after fermentation has slowed or during secondary until it tastes to their liking. = More cinnamon and less woody flavor. There are some related threads on this forum with good info too, if you're interested.
I think I'm going to try a cinnamon tincture with vodka, like ribbon mentioned, for my next apple wine experiment. I suspect it will extract more cinnamon flavor. (So, I'll use less cinnamon and save, like, 30¢. Wheeee.)