I decided to experiment with cider by adding vanilla extract and cinnamon (I am a complete newbie, this will soon become apparent) and I did a one gallon batch of EdWort's apfelwine with 2 tbsp of vanilla extract and 2 tbsp of ground cinnamon. The pre-fermentation mix tasted amaaazing.
Well, one month later I am bottling, and I do a little taste. It is horrendous. All I can taste is this intense cinnamon bitterness which scratches the back of my throat and makes me want to spit it out. I'm sure this has everything to do with the 2 tbsp of ground cinnamon which was probably over-the-top too much.
I'm wondering what you guys think. Should I sit on it for a few months or is it totally ruined? What are the odds that the skull-crushing cinnamon intensity will mellow out enough to be drinkable?
Well, one month later I am bottling, and I do a little taste. It is horrendous. All I can taste is this intense cinnamon bitterness which scratches the back of my throat and makes me want to spit it out. I'm sure this has everything to do with the 2 tbsp of ground cinnamon which was probably over-the-top too much.
I'm wondering what you guys think. Should I sit on it for a few months or is it totally ruined? What are the odds that the skull-crushing cinnamon intensity will mellow out enough to be drinkable?