Originally Posted by ditchbanker
Ground cinnamon sounds like a clearing nightmare.
Last year I made 5 gallons of spiced cider. I used about 5 sticks cinnamon and a small handful of cloves in a straining bag. I left the bag in the primary for about 4-5 days. It ended up quite a bit too powerful. If I try again this year it'll be a lot mellower.
I only use 2 small sticks, in the secondary and only for a week or right before I racked onto my keg. From what I've read putting them into the primary can lead to some funky flavors. This way you can taste it as you go. When it's right just rack or bottle (or pull your bag)