steeping spices in secondary?

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Festhaus

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Has anyone ever tried steeping a sachet of cloves and cinnamon during the secondary fermentation in any of your recipes?

It was suggested to me by a friend that I take cheesecloth and make a small sachet containing cinnamon sticks and cloves and dropping this in the mixture and letting it steep till bottling time.
 
I've never tried spices in the secondary. (I rarely do a secondary for ciders). The concern is one that's been stated elsewhere. The spices wouldn't be sanitary. I don't know how you would sanitize them without losing a bunch of the flavor with boiling. I've always boiled spices at the beginning before pitching.
That's all I've got.
 
Yes I think something like vodka and spices and let sit for a week or so to make an extract. This is what I plan to do. Thinking cinnamon and cardemon
 

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