felix
Well-Known Member
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!
thanks in advence for any input on that!